Fried Won-Tons are an all-time favorite in my home. I can never seem to get enough filling when I order in a restaurant, but I can load these up. They are easy to make, just a little time-consuming to put into the wrappers. Get a wrapping partner and have fun together.
Ingredients
Equipment
Method
- Finely chop the shrimp. Peel the water chestnuts (if fresh) and finely chop. Mince the ginger until you have one teaspoon.
- Swirl 2 TBSP of oil in the wok, heat, and add ground pork. Stir-fry until the pork loses its pink color. Add the shrimp, water chestnuts, minced ginger, soy sauce, wine, scallions, salt, sesame oil, and white pepper.Stir-fry until the shrimp turns pink.
- Add the cornstarch mixture and stir until the mixture is thickened.
- To fill the wontons, lay one won ton skin in front of you. (Cover the remaining won ton skins with a damp towel to keep them from drying out). Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center. Fold the wonton wrapper into a triangle, and wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. Repeat with remaining wontons. Google folding won tons, and you'll see illustrations.
- Preparation options
- Boiling the wontons: Bring a large pot of water to a boil. Add the won tons, ensuring there is enough room for them to move about freely. Let the wontons boil for 5 - 8 minutes until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.
- Deep-frying the wontons: Heat oil for deep-frying until hot. Add wonton in small batches and fry, turning occasionally, until golden brown. Remove with a slotted spoon, and drain on paper towels. Won tons can be prepared ahead of time up to the cooking stage and frozen. Thaw before cooking.
- For fried won ton serve with sweet sour sauce.
Atmosphere
Wrapping the won tons called for an ice-cold bottle of Chinese beer. A leisurely audiobook will pass the time as you create your won ton masterpiece!
