Preparation info
  • 4

    servings, 16 wonton
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

Method

  1. Roll out the dough until it is paper-thin. Cut into four-inch squares.

  2. Mix together the pork, sherry, one tablespoon of the soy sauce, one-half teaspoon of th