Culture: Won Ton with Sweet and Sour Sauce

What do culture and won tons have to do with anything? Especially education? Glad you asked!

I grew up in California. In fourth grade, the entire grade participated in a culture night. Each student chose a country and culture. After a few decades, I no longer recall the country or culture I chose, but I do remember the evening. Each student had a display of their country and made something edible from their country to share. Part of the evening handouts included a cookbook featuring the recipes from the evening. This was where my family was introduced to won tons. I’d love to give credit to the student who brought them but over the decades the cookbook and the memory in this aspect have also faded.

Won tons with sweet and sour sauce are one of our family favorites. As children we made them with our parents and now as adults, we get together with our children and make them. My favorite time making them recently was with my brother, his wife and his children plus my clan. We had a blast with our combined families, folding the wrappers, frying them and fighting over the first and last bites!

Won Tons 

• 1/2 pound ground beef
• 1/4 c bamboo shoots, finely chopped
• 1/4 c water chestnuts, finely chopped
• 2 tsp chopped green onions
• 1/4 c chopped mushrooms
• 2 TB soy sauce
• 1/2 tsp salt
• 1 1/2 tsp cornstarch
• 1 package won ton wrappers
• oil

Combine all ingredients of filling thoroughly. Place about 1 teaspoon of filling in the center of the won ton wrapper. With a finger dipped in water, moisten the edges of the wrapper to help seal the edges. Fold over the wrapper so that an overlapping triangle is formed. Make sure the edges are sealed. Pull the two bottom corners of the wrapper together so that they meet. Moisten with water and seal the two corners together. Fry in hot oil (350 degrees) until the first side is brown. Turn. Brown second side. Drain on paper towel. Serve with sauce.

Won Ton Sweet and Sour Sauce

Click on image for a lesson plan.

• 2/3 c brown sugar
• 2/3 c pineapple juice
• 1 tsp ketchup
• 1 tsp soy sauce
• 1/4 c vinegar
• 2 TB cornstarch

Mix the cornstarch and brown sugar in a saucepan. Gradually add the pineapple juice, stirring constantly. Add the remaining ingredients. Bring to a boil. The liquid will gradually solidify, becoming more like the consistency of jelly. Turn off until needed. Serve lukewarm.

By Tracy Atkinson

Tracy Atkinson, mother of six, lives in the Midwest with her husband. She is a teacher, having taught elementary school to higher education, holding degrees in elementary education and a master’s in higher education. Her passion is researching, studying and investigating the attributes related to self-directed learners. She has published several titles, including Calais: The Annals of the Hidden, Lemosa: The Annals of the Hidden, Book Two, Rachel’s 8 and Securing Your Tent. She is currently working on a non-fiction text exploring the attributes of self-directed learners: The Five Characteristics of Self-directed Learners.