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Adjustable stand — hold cookbook or tablet at eye level while cooking
Wonton noodle soup powder — instant base for Cantonese wonton mein
Fresh wonton skins — wontons, dumplings, ravioli shortcut
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Wonton noodle soup powder — instant base for Cantonese wonton mein
Fresh wonton skins — wontons, dumplings, ravioli shortcut
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal
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Cook ground pork until no pink remains; drain. Stir in carrots, water chestnuts, soy sauce, sherry, cornstarch and ginger root. Mix well. Lay out one wonton wrapper at a time and spoon 1 teaspoon of filling onto the center. Brush edges with water and bring opposite corners together and pinch. Place on greased cookie sheet. Repeat until filling is gone. Brush wontons with margarine. Bake in 375° oven for 8 to 10 minutes or until light brown.