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Fried Wontons

Ease of Preparation: Moderate

Preparation Time: 25 min
chill 15 min

Cook Time: 20-30 min

Servings: 6

Recipe By: Belinda Hulin

From:  Knack Chinese Cooking
Used with permission of Knack

Other Appetizers & Snacks
Other Chinese
Other Meat
Other Seafood

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Fried Wontons

Children love these crispy little morsels, which often serve as their introduction to Chinese food. To make perfect, golden wontons, keep your filling cool and firm and your oil hot. The stuffed noodle pockets should cook quickly and evenly. In China, stuffed wontons may be served as well-folded packets or with the corners of the wrapper drawn together in a beggar's purse shape.

Ingredients
8 ounces finely ground pork
2  green onions, minced
1 teaspoon sesame oil
1 teaspoon soy sauce, optional
8 ounces small cooked shrimp, chopped
1 pinch sugar
 salt, to taste
 pepper, to taste
24  wonton wrappers
1 tablespoon cornstarch
 vegetable oil, for frying
Directions
In a large bowl, combine pork, green onions, and sesame oil. Work with a spoon or with your hands until mixture is well blended. Stir soy sauce, if using, into the pork. Fold shrimp into the pork mixture. Add sugar, salt, and pepper. Mix well.

Cover bowl and refrigerate. Allow mixture to cool for 15 minutes.

Fill and fold wontons. To fill, lay a wonton wrapper on a work surface. Place 1 teaspoon filling in the center. Fold one corner of the wrapper over the filling, forming a triangle. Dissolve cornstarch in 2 tablespoons cold water. Moisten the inside edges of the wrapper with cornstarch mixture and press to seal. Brush a little cornstarch mixture along the bottom fold of the triangle. Fold the bottom edges of the triangle over the top. Folded wontons should resemble a cap.

Place a wok over high heat. Add oil to a depth of 3 inches. Heat until oil is hot, about 350°F. Add wontons to the wok a few at a time. Fry 2 to 3 minutes, or until golden brown. With tongs or a slotted spoon, remove wontons and drain on a paper towel.

Drain well and serve with your favorite dipping sauce.
 
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