FRIED WONTONS
Fried wontons are a easy-to-make crispy, crunchy, delicious appetizer. Your guests will be talking about these fried wontons long after the party's over!
Provided by Bill
Categories Appetizers and Snacks
Time 1h50m
Number Of Ingredients 19
Steps:
- Start by making the filling. Simply combine the ground pork, chopped scallions, sesame oil, soy sauce, wine (or sherry), sugar, oil, water, and white pepper in a bowl. Whip everything together by hand for 5 minutes or in a food processor for 1 minute. You want the pork to look a bit like a paste.
- To make the wontons, take a wrapper, and add about a teaspoon of filling. Overstuffed wontons will pop open during the cooking process and make a mess. Use your finger to coat the edges with a little water (this helps the two sides seal together).
- For shape #1:
- Fold the wrapper in half into a rectangle, and press the two sides together so you get a firm seal. Hold the bottom two corners of the little rectangle you just made, and bring the two corners together, pressing firmly to seal. (Use a little water to make sure it sticks.)
- Shape #2:
- Fold the wonton in half so you have a triangle shape. Bring together the two outer corners, and press to seal (you can use a little water to make sure it sticks).
- Keep assembling until all the filling is gone (this recipe should make between 40 and 50 wontons). Place the wontons on a baking sheet or plate lined with parchment paper to prevent sticking.
- At this point, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to Ziploc bags once they're frozen. They'll keep for a couple months in the freezer and be ready for the fryer whenever you're ready.
- To conserve oil, use a small pot to fry the wontons. Fill it with 2 to 3 inches of oil, making sure the pot is deep enough so the oil does not overflow when adding the wontons. Heat the oil to 350 degrees, and fry in small batches, turning the wontons occasionally until they are golden brown.
- If you have a small spider strainer or slotted spoon, you can use it to keep the wontons submerged when frying. This method will give you the most uniform golden brown look without the fuss of turning them. Remove the fried wontons to a sheet pan lined with paper towels or a metal cooling rack to drain.
- To make one or all of the sauces, simply mix the respective ingredients in a small bowl, and you're ready to eat!
Nutrition Facts : Calories 164 kcal, Carbohydrate 15 g, Protein 7 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 23 mg, Sodium 243 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY FRIED WONTONS (WITH SHRIMP OR TOFU)
These fried wontons are the perfect party food. They're easy to make and can also be made vegetarian/vegan so everyone can enjoy them.
Provided by Darlene Schmidt
Categories Appetizer
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Drain tofu and slice into very small cubes to equal 1 cup.
- Place in a bowl and add the green onion, hoisin, and sugar. Gently stir to combine.
- Thaw and drain if using frozen shrimp.
- Place in a bowl and add the green onion, hoisin, and sugar, stirring to combine.
- Using a cutting board or another clean surface, lay out 6 wonton wrappers at a time. You will also need 1/2 cup water and a pastry brush if you have one (otherwise you can use your fingers). Wet the outside borders of each wrapper.
- Place a little filling (about 3/4 teaspoons) in the center of each wrapper.
- Fold wrapper in half to create a triangle with the filling inside its base. Press sides together.
- You can fry them up like this or continue folding by bringing the two outside corners of the triangle together, overlapping them a little and securing with a little water. They should be able to stand up, like artfully folded serviettes.
- Place oil in a small to medium frying pan (oil should be at least 3/4- to 1-inch deep). Turn heat to high and don't leave the stove. Wait until you see squiggly lines forming on the bottom of the pan.
- Shortly after this, test the readiness of the oil by dipping the corner of a wrapper into the oil. If it begins to fry, oil is hot enough; if not, wait a minute longer.
- Place wontons in the hot oil and fry, turning until all sides are light golden brown.
- Remove from heat and set on a paper towel or clean kitchen towel to drain. Continue until all the wontons are fried.
- Serve with your choice of homemade Thai sweet chili sauce , store-bought Thai chili sauce, or sweet and sour sauce .
- Enjoy!
Nutrition Facts : Calories 516 kcal, Carbohydrate 54 g, Cholesterol 8 mg, Fiber 3 g, Protein 20 g, SaturatedFat 3 g, Sodium 558 mg, Sugar 3 g, Fat 25 g, ServingSize 4 Wontons (4 Servings), UnsaturatedFat 0 g
SAUSAGE AND SHRIMP FRIED WONTONS
Steps:
- Heat ground pork in sesame oil, cooking it and separating it until no longer pink. Stir in the garlic and ginger and saute for a moment. Add chopped shrimp and saute until opaque. Transfer mixture to a bowl and with a wooden spoon or your hands work in soy sauce, rice vinegar, broth and coriander; season with salt and crushed red pepper.
- To fill: Put 1/2 teaspoon filling in center of each wonton skin. Wet one edge only. Gather top edge over and pleat and press down as you go. (Can be frozen on parchment lined baking pan; when solid, place in freezer bags).
- To cook: Heat 1/8 teaspoon vegetable oil in a nonstick skillet. Fry the wontons in a single layer until brown on one side, about a minute. Pour off most of the fat. Return skillet to heat and add 1/4 to 1/3 cup water or broth. When liquid is steaming, cover the skillet, and time the cooking for 2 minutes or until filling is heated through. If you make wontons in advance, reheat in a steamer
FRIED WONTONS
When I was a child, my mom often kept me busy making wontons, putting three or four packages of the skins and a big bowl of pork-and-shrimp filling in front of me. (That's 150 to 200 wontons!) She served the fried wontons to family and guests alike, who delighted in dipping the crispy morsels into our homemade sweet-and-sour sauce, a lighter version of the Chinese classic flavored with fish sauce instead of soy sauce.
Yield makes about 48 wontons, to serve 6 to 8
Number Of Ingredients 11
Steps:
- To make the filling, in a bowl, combine the pork, shrimp, scallion, garlic, cornstarch, sugar, salt, and pepper and use chopsticks or a fork to mix well.
- To fill the wontons, work in batches of 6 to 8 wonton skins. Place them on a work surface, such as large cutting board, inverted baking sheet, or tray. Using 2 teaspoons or demitasse spoons, place a scant teaspoon of filling (about the size of a 1/2-inch marble) in the center of a wonton skin. Dip a pastry brush in water and lightly brush the entire edge of the skin. Pick up a corner of the wonton skin and fold it over, enclosing the filling and forming a triangle. Press the edges of the triangle firmly with your finger to seal. Make sure that there are no air bubbles, or the wontons will bob around in the hot oil, and that the edges are well sealed, or the wontons will split open when they hit the hot oil. Place the finished wonton on a large plate or tray. Repeat until all the filling is used up.
- Put a wire rack on a baking sheet and place the sheet next to the stove. Pour oil to a depth of 1 1/2 inches into a wok or 5-quart Dutch oven and heat over medium-high heat to 350°F on a deep-frying thermometer. (If you don't have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
- Working in batches of 4 to 6, slide the wontons into the hot oil and fry, turning once, for about 2 minutes on each side, or until golden brown. Using a skimmer, transfer to the rack to drain.
- Arrange the wontons on a platter. Serve hot as finger food along with the sauce for dipping.
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