Fried Wonton Food

FRIED WONTON RECIPE

Steps:

• Place the pork, mushrooms, green onions, soy sauce, sesame oil, cornstarch, salt, pepper, ginger and garlic in a large bowl. Stir until thoroughly combined.
• Place one wonton wrapper on a flat surface. Keep the remaining wrappers covered so that they don't dry out. Brush the two edges of the wonton wrapper farthest away from you with water.
• Place 3/4 teaspoon of the pork mixture onto the center of the wrapper. Fold the wrapper over into a triangle shape, then bring the two bottom corners together to make a purse shape. Use a bit of water to "glue" the bottom corners together.
• Repeat the process with the remaining wrappers and filling.
• Heat 3 inches of oil in a large deep pot to 375 degrees F.
• Fry 6-8 of the wontons at a time for 3-5 minutes or until golden brown. Drain on paper towels and repeat the process with the remaining wontons.
• Serve immediately, with a side of sweet chili sauce if desired.

FRIED WONTONS

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!

FRIED WONTONS RECIPE

Steps:

• In a bowl, mix the ground pork, shrimp, soy sauce, sesame oil and white pepper together. Stir to combine well to form a sticky filling.
• To wrap the wontons, lay a piece of the wonton wrapper on your palm and add 1/2 tablespoon of the filling in the middle of the wrapper. (Use 1 teaspoon filling if you are a beginner.) Dip your index finger into the sealing water and trace it on the outer edges of the wonton wrapper.
• You can wrap the wontons three ways. To make a triangle, just fold it up to form a triangle. Pinch the edges to seal tight. To make them into the pretty shape (far left in the above picture), just pull the two corners of the triangle down so one overlaps the other, pinch and seal with water. To make them into Hong Kong style wonton (far right in the above picture), please watch my video at the top of this post.
• Heat up some oil for deep-frying. Once the oil is fully heated, deep fry the wontons until golden brown. Drain the excess oil with paper towels. Serve hot with Chinese sweet and sour sauce or Thai sweet chili sauce.

WONTON SOUP OR FRIED WONTON

Steps:

• Filling: Mix pork, spinach, garlic, scallion, salt, sherry and sesame oil thoroughly in a large mixing bowl.
• Wontons: Place 1 teaspoon of filling in center of each wrapper.
• With a finger dipped in water, moisten 2 adjacent sides, fold over to make a triangle. With both hands hold the triangle by the 2 widest corners, push down so that the filled center folds up. Moisten one end and pinch the 2 ends firmly together.
• Place on a tray. This makes about 50 wontons. Uncooked wontons can be wrapped and kept frozen for 1 to 2 weeks.
• To Cook: Bring 2 quarts of water to boil and drop in wontons.
• Return to boil, reduce heat and cook, uncovered for 5 minutes.
• Drain wontons.
• Pour the stock into pot and bring to boil, add wontons and return again to a boil.
• Serve at once.
• Wontons can also be deep fried in vegetable oil and eaten as an hors d'oeuvre.

FRIED WONTON STRIPS

Steps:

• Cut wonton wrappers into strips about 1/2-inch by 3 inches long. NOTE: egg roll wrappers can be used, but cut them in half first before cutting the strips.
• NOTE: canola oil, vegetable oil, or corn oil can be used if desired. Peanut oil is recommended due to the high flash point (since you will probably dribble some oil as you scoop out the fried wontons).
• Heat 1 inch of oil in a deep pan on medium-high to 360 degrees. If you don't have a thermometer, try dropping a single strip in to see if it crisps up quickly. If it does, then it's hot enough.
• NOTE: the strips cook very quickly. If the oil is hot enough, they will be done in as soon as 15 seconds, so don't walk away!
• Fry the strips in batches, spreading them out so they don't stick. Flip them over with a slotted spoon if both sides aren't browning evenly. Remove when they turn golden brown.
• Drain on paper towel-lined plate.
• Sprinkle with salt if desired. This is absolutely NOT a traditional way to prepare the wonton strips, but it's tasty.