Won Ton (in Cantonese)
The difference between Vaughn and Tone Chao Tszu is filling in that tone Vaughn fry in very hot oil.
Products for the filling: 8 dried Chinese mushrooms (maybe mushrooms) 500 g shrimps 250 g lean pork mince 1 tablespoon sherry or vermouth, 4 tablespoons sesame oil, 1 teaspoon of starch dissolved in water, 1 egg white, salt black
Preparation: All products are chopped retail and mixed with minced meat. Remain so for 30 minutes. The filling is not fried. Since it is put in 1 teaspoon of dough into circles and shaped pieces, like Crescent, good clip at all. Fry in plenty, hot oil. Serve warm with sour-sweet sauce, small slices of carrots, peppers, cucumbers, onions, garlic and oil.
Fry garlic until brown in hot oil, add carrots, peppers, cucumbers and onions and stir for 3 minutes. Pour 3 tablespoons of sugar and vinegar, soy sauce, 1 tablespoon sherry or vermouth 2 tablespoons tomato paste. The mixture should boil, add the starch dissolved in water and boil to thicken.