February 16, 2009

Fried Wontons

Wontons, Wantons, Wantans, Wuntun, whatever you want to call it, this dumpling is a favorite fried or cooked in broth. Here is a wiki entry for "Wontons". Fried wontons make good appetizers for parties or when you just need to satisfy your wonton fix! There are many versions of wonton fillings, this one is what my grandma used to make. Wonton fillings are usually made of pork but I don't really like pork so I substituted it with chicken. There are two types of wonton wrappers, yellow (with eggs) and white (without eggs). Get the yellow versions. Also, get the square ones instead of the round ones.


The secrets to great fried wontons are just enough filling and low heat when frying. If you put a lot of filling, you might not cook through them when the wonton skin browns. Frying in low heat lets you get a golden skin and ample time to thoroughly cook the wonton filling.


1 lb. minced chicken
2 tablespoon chopped scallion
1 tablespoon sesame seed oil
1/2 tablespoon white pepper
1 teaspoon salt
1 pack, wonton wrappers (square)

1 teaspoon cornstarch
1 tablespoon water

Mix chicken, scallion, sesame seed oil, white pepper and salt. Let filling marinade for an hour. Mix cornstarch and water to form a cornstarch mixture.



Scoop a teaspoonful of filling and place it on the middle of the wrapper.



Wet the edges of wrapper with cornstarch mixture. Fold wrapper in half to form a triangle. This is the easy method to make a wonton. If you want a fancier wonton, continue to the next step.



Wet the two corners that have the longest sides. Invert the corners so one is overlapping the other.


Repeat until you used up all filling. If you are making extras, line a container with paper towels. Arrange wontons on top of paper towel. Be careful not to stack wontons on top of each other without a layer of paper towel or it'll stick in the freezer. Good in the freezer for about a week.


Heat oil. Once oil is hot, fry wontons on low heat. Fry until golden brown.



Serve as is or with chilli sauce. Makes about 4 dozens.

1 comment:

Vance said...

Did you notice this is the 50th recipe on your blog? Congratulations :)

I've enjoyed being the official taste tester, hehe.