Crispy Fried Wontons
Fried wontons they are very easy to make and you can be creative with the filling. The base in this recipe is ground pork, but you can use chicken or even turkey. I love adding some shrimp to give it a richer and savorier taste, but I’ve had equal success using scallops and crabmeat.
Ingredients
Makes 24–36 or serves 6 as an appetizer or snack
1 packet store-bought wonton wrappers Oil, for deep-frying
Filling
8 oz (250 g) ground pork
4 oz (100 g) raw shrimp, finely chopped
One 1/2 in (1.25 cm) piece fresh ginger, peeled and grated 1 green onion (scallion), trimmed and cut into small rounds
1 teaspoon sesame oil
1 teaspoon Chinese rice wine or sherry
1 teaspoon salt
3 dashes white pepper
Instructions
1 Make the Filling by combining all the ingredients together. Chill the Filling in the refrigerator for 30 minutes.
2 Wrap the wontons by following the instructional picture guide on this page.
3 Heat 2 to 3 inches (5 to 7.5 cm) of the oil in a wok or stock-pot to 350°F (175°C) for deep-frying. Gently drop the wrapped wontons into the oil and deep-fry in batches.
4 Deep-fry the wontons until they turn a light golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the wontons on a wire rack or a dish lined with paper towels. Serve immediately.
COOK'S NOTE: There are different sizes of wonton wrappers in the marketplace. Use 1 teaspoon of the Filling if the wonton wrappers are smaller, which yields about 36 wontons.
Fried wontons they are very easy to make and you can be creative with the filling. The base in this recipe is ground pork, but you can use chicken or even turkey. I love adding some shrimp to give it a richer and savorier taste, but I’ve had equal success using scallops and crabmeat.
Ingredients
Makes 24–36 or serves 6 as an appetizer or snack
1 packet store-bought wonton wrappers Oil, for deep-frying
Filling
8 oz (250 g) ground pork
4 oz (100 g) raw shrimp, finely chopped
One 1/2 in (1.25 cm) piece fresh ginger, peeled and grated 1 green onion (scallion), trimmed and cut into small rounds
1 teaspoon sesame oil
1 teaspoon Chinese rice wine or sherry
1 teaspoon salt
3 dashes white pepper
Instructions
1 Make the Filling by combining all the ingredients together. Chill the Filling in the refrigerator for 30 minutes.
2 Wrap the wontons by following the instructional picture guide on this page.
3 Heat 2 to 3 inches (5 to 7.5 cm) of the oil in a wok or stock-pot to 350°F (175°C) for deep-frying. Gently drop the wrapped wontons into the oil and deep-fry in batches.
4 Deep-fry the wontons until they turn a light golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the wontons on a wire rack or a dish lined with paper towels. Serve immediately.
COOK'S NOTE: There are different sizes of wonton wrappers in the marketplace. Use 1 teaspoon of the Filling if the wonton wrappers are smaller, which yields about 36 wontons.
