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the remainder of the wontons. Cover the completed wontons with a damp towel to prevent drying.

Carefully slide a few wontons at a time into the wok. Deep-fry until they turn golden (about 2 minutes). Remove with a slotted spoon and drain on paper towels.
Maintaining Oil Temperature During Deep-frying
    To prevent greasy food, it's important to keep the oil temperature from dropping substantially during deep-frying. This can be tricky, since it is normal for the temperature to drop when food is first added to the wok. One solution is to heat the oil to a higher temperature than called for in the recipe. For example, if the instructions state the food should be deep-fried at 350°F, wait until the oil temperature reaches 355–360°F before starting to deep-fry.

Yields 30–35
    wontons Have more filled wontons than you need? Freeze and use the next time you're making Wonton Soup (page 54). Thaw before adding to the soup.

Yields 24–28 wrappers
    Stuffed wonton wrappers feature prominently in soups and dim sum dishes. They can even replace egg roll wrappers in the recipe for Bowties (page 272-273).
Wonton Wrappers
    ½ teaspoon salt
    2¼ cups flour
    cup water
    1 medium egg
    1 teaspoon vegetable oil
Sift the salt into the flour. Add the remaining ingredients, adding the water slowly and not using more than necessary. Form the batter into a dough and knead until smooth. Cover the dough and let it rest for 30 minutes.

Cut the dough in half. Form each half into a cylinder. Lightly score the dough into ½ -inch pieces and cut (you should have 12–14 pieces). Repeat with the other half of the dough.

On a lightly floured surface, roll each piece out into a 3½ -inch square. Store wrapped in plastic in the refrigerator or freeze until ready to use.

Yields 20 appetizers
    This simple but tasty appetizer works best with fresh chestnuts. For quicker cooking, broil the water chestnuts for 5–6 minutes instead of baking.
Water Chestnut Appetizer
    20 fresh water chestnuts
    ½ cup soy sauce
    10 slices raw bacon
    ½ cup brown sugar
    20 toothpicks
Peel the water chestnuts. Rinse and drain well. Place the soy sauce in a plastic bag. Add the water chestnuts and seal. Marinate for 3 hours, turning occasionally to cover completely.

Preheat the oven to 350°F. Cut each slice of bacon in half. Spread the brown sugar out on a piece of waxed paper.

Remove the water chestnuts from the bag, reserving the marinade. Roll each water chestnut in the brown sugar. Wrap a slice of bacon around each water chestnut and secure with a toothpick.

Bake the water chestnuts at 350°F for 45 minutes. After 20 minutes, turn the water chestnuts over and pour the reserved marinade over. Continue baking.
Spring Rolls
    ½ pound pork tenderloin, shredded
    2 tablespoons oyster sauce, divided
    ½ teaspoon baking soda
    6 dried mushrooms
    1 carrot
    1 tablespoon chicken broth or stock
    ½ teaspoon sugar
    1 cup mung bean sprouts, rinsed and drained
    2 green onions, thinly sliced on the diagonal
    ¼ teaspoon sesame oil
    12 spring roll wrappers
    2 tablespoons cornstarch mixed with 1 tablespoon water
    4–6 cups oil for frying

Yields 12 Spring Rolls
    Both barbecued pork and chicken marinated in oyster sauce also work well in this recipe.
Marinate the pork in 1 tablespoon oyster sauce and baking soda for 30 minutes.

Soak the dried mushrooms in hot water to soften; drain and thinly slice. Wash and grate the carrot until you have ¼ cup.

Combine the remaining 1 tablespoon oyster sauce, chicken broth, and sugar. Set aside.

Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the pork. Stir-fry briefly until it changes color and is nearly cooked through. Remove from the wok.

Add 1½ tablespoons oil. When oil is hot, add the dried mushrooms. Stir-fry for 1 minute, then add the bean sprouts, grated carrot, and the green onion. Add the sauce in the middle of the wok and bring to a boil. Add the pork and mix through. Drizzle with the sesame oil. Cool.

Heat