15

Jan

2009

Fried Wontons


An American favorite Chinese appetizers! Makes an impressive hors d’oeuvre for parties.

1 package of wonton wrappers (12 oz. or 14 oz., You will find the wonton wrappers in the produce section of most supermarkets)
½ pound lean ground pork
½ cup water for sealing  the wontons
3 cups canola or vegetable oil for deep-frying

Marinade:
1 tablespoon soy sauce (Kikkoman brand)
1 tablespoon cornstarch
1 scallion, including the green top
1 teaspoon finely grated fresh ginger root
1 teaspoon pure sesame oil
½ teaspoon salt
½ teaspoon sugar

Preparation:
Wash and trim the green onion, finely chop.  Peel and finely grate the ginger root.  In a bowl, combine the ground pork with the marinade ingredients. Mix them together thoroughly and set aside.

To Cook:
Heat a non-stick wok or a frying pan over medium-high heat. Add the marinaded ground pork to wok. Cook and stir for 2 to 3 minutes, until the pork is cooked through. Remove from heat and let cool to room temperature.

To Assemble:
In a small bowl, fill 1/2 cup water for assembling the wontons. Place a wonton wrapper on the palm of your hand. Place 1 full teaspoon of the cooked filling in center of the wrapper and moisten all sides of the wrapper around the filling with water. Lift the lower right corner and flip it over to the middle of the left side. Seal it. Turn the wonton over and use both hands to overlap the two end corners together. Moisten a corner and pinch the ends firmly together. The result: The wonton filling is in the center with 4 corners of the wrapper point outward. As each wonton is complete, place them on a plate, cover with a dry towel and set aside.

To Fry:
Heat 3 cups of oil in wok or deep fryer over medium-high heat. When the oil is hot, drop one wonton at a time into the hot oil and deep-fry 10 to 12 wontons at one time until light golden brown. It will take approximately 1 minute to fry each batch. (Be careful not to over cook the wontons as they will burn quickly). Drain oil from fried wontons on paper towels. Serve warm. Dip with Sweet and Sour Sauce.

Makes approximately 48 wontons
Preparation time: 30 to 40 minutes
Cooking time: 2 to 3 minutes
Deep-frying time: 5 to 6 minutes

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3 Responses to “Fried Wontons”

  1. 2009: Year Of The Ox | The All-American Chinese Cookbook Says:

    [...] Fried Wontons with Sweet & Sour Sauce [...]

  2. Wonton Soup | The All-American Chinese Cookbook Says:

    [...] To Assemble: In a bowl, fill ½-cup water for assembling the wontons. Place a wonton wrapper on the palm of your hand. Place 1 full teaspoon of the filling in center of the wrapper and moisten all sides of the wrapper around the filling with water. Lift the lower right corner and flip it over to the middle of the left side. Seal it. Use both hands to overlap the two ends corners together. Moisten a corner and pinch the ends firmly together. The result: The wonton filling is in the center with four corners of the wrapper pointing outward. As each wonton is complete, place them on a plate, cover with a dry towel and set aside. For more assembly details, view our recipe for Fried Wontons. [...]

  3. Happy Chinese New Year! The Year of the Dragon 2012 | The All-American Chinese Cookbook Says:

    [...] Fried Wontons with Sweet & Sour Sauce [...]

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