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Dim Sum and Wokman
Dim Sum

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Chicken Toasts
Yield: about 60 Servings

Ingredients
1/2 lb chicken breasts, boneless
1 cup scallion, coarsely chopped
2 eggs, well beaten
1/4 cup cornstarch
1 tsp. oriental sesame oil
1/2 tsp. salt
8 oz water chestnuts, drained and chopped
16 slices firm white bread, crusts removed
1 vegetable oil, for frying

Instructions

Cut chicken into chunks and put in a food processor. Add scallion,eggs, cornstarch, sesame oil, and salt; puree to a paste. Transfer to a bowl and stir in water chestnuts.
Spread chicken paste over bread slices, cover, and refrigerate until ready to cook.
In a wok or large frying pan, heat 3/4 inch of oil over medium heat. Add bread, chicken side down, and fry until golden brown, 1 to 2 minutes.
Drain on paper towels. Cut into triangles and serve hot.


Crab Rangoon

Ingredients

1/2 lb either real crab or imitation
8 oz. cream cheese,more or less to taste
1 package won ton skins

Instructions

Mix crab with cream cheese to form a paste.
Then put 1 tsp.of the filling into the won ton skin and seal it shut w/ a little water. Deep fry until light brown. May be frozen and then deep fried while still frozen.

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