Fried Won Tons
Submitted by MICHAL
Crispy fried wontons stuffed with ground pork, minced prawns, dried mushrooms, and water chestnuts. A classic Chinese appetizer that fries golden in 2 minutes and freezes beautifully for make-ahead entertaining.
YIELD
60 servingsPREP
40 minCOOK
2 minREADY
45 minHomemade fried wontons are one of those Chinese appetizers that taste nothing like the frozen bag from the store. Ground pork and minced fresh prawns make up the filling, with rehydrated dried mushrooms, water chestnuts, and green onions adding texture and umami.
The wrapping technique takes a little practice but becomes second nature fast. Place filling in the center of a square wrapper, fold corner to corner into a triangle, then bring the two side corners together with a dab of beaten egg as glue. You’ll end up with a neat little bundle that looks a bit like a nurse’s cap.
Two minutes in hot oil is all these need. They puff slightly and turn golden and shatteringly crisp while the filling stays juicy inside. Fry in small batches to keep the oil temperature steady.
Pro Tips
- Mince the prawns by hand for better texture. A food processor turns them to paste too quickly.
- Soak dried mushrooms for a full 2 hours so they rehydrate completely. Under-soaked mushrooms stay chewy and tough.
- Seal wrappers tightly with egg. Any gaps and the filling leaks into the oil, causing splattering.
- These freeze perfectly after frying. Reheat from frozen on a baking sheet at 350°F (175°C) for 12 to 15 minutes.
Variations
- Use ground turkey instead of pork for a leaner filling. Add extra water chestnuts for moisture.
- Serve with sweet chili sauce, hot mustard, or a soy-vinegar dipping sauce.
- Steam or boil the wontons instead of frying for a lighter, soup-friendly version.
Ingredients
Directions
Shell and devein prawns. Mince fine.
Stem mushrooms and mince caps.
Mix with prawns, pork, water chestnuts, green onions, half of the beaten eggs and all of the seasonings.
WRAPPING: Place won ton squares on working surface so corners face up, down, left and right.
Place 1 teaspoon filling in the center of each skin.
Dip a little of the beaten egg onto the bottom corner, bring top corner to meet bottom corner.
Press to seal.
Moisten left corner and bring right corner to meet it.
Press to seal. [This should give you a little bundle that looks kind of like a nurses hat].
FRYING: Heat 4 cups oil in wok.
Fry wrapped won ton until golden (about 2 minutes).
Turn over once. Drain and serve hot.
DO-AHEAD NOTES: Deep fry won ton, cool and freeze.
To reheat, preheat oven to 350℉ (180℃).
Place frozen won ton onto cookie sheets and heat for 12 to 15 minutes.
COMMENTS: You may substitute ground turkey for meat in won ton filling.
However since turkey is drier and more bland than pork, add a few more water chestnuts and ¼ teaspoon monosodium glutamate to enhance flavor and texture.
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