Fried Wontons
Source of Recipe
Arcamax
2 pounds ground pork
1 cup sliced water chestnuts, finely chopped
3 Tbsp. fresh ginger, grated
2 Tbsp. minced scallions
2 Tbsp. soy sauce
1 Tbsp. rice wine, sake or rice wine vinegar
1 Tbsp. sesame seed oil
2 Tbsp. cornstarch
70 wanton skins
Cooking oil for deep fat frying
Put pork in bowl and chop with a knife to allow for even mixture
with other ingredients. Squeeze chopped water chestnuts in a
paper towel to remove moisture and then add to pork. Add
remaining ingredients except for wanton skins and cooking oil
and stir well until completely mixed. Place about 1 tsp. of the
mix in the center of a wanton skin and fold the skin over to make a
triangle. Pinch edges of wanton skin together while
moistening with just a little water on your fingers. The water
helps hold the wanton skin together. Heat oil to 350 degrees
in a wok or a deep fat fryer. Cook wantons only about 3 or 4 at
a time to make sure you do not lower the cooking temperature of the
oil too much. Maintaining the heat of the cooking oil will
keep the wantons from absorbing too much oil. Remove wantons
with a slotted spoon or frying strainer when they are golden brown.
Drain on paper towels. You can keep the cooked wantons warm in
the oven while you cook the remaining wantons. Serve with sweet
and sour sauce, duck sauce, plum sauce and/or hot Chinese mustard.
These fresh fried wontons are so good you will never feel the same
about the ones you get from the local Chinese take-away. You can
substitute ground shrimp or turkey for the pork or even use a
combination of all three.
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