Crispy Wontons
Submitted by observe
Golden, shatteringly crisp pork wontons filled with seasoned ground pork, water chestnuts, ginger, and green onions. Deep-fried in minutes and served with sweet and sour sauce or hot mustard.
YIELD
10 servingsPREP
20 minCOOK
20 minREADY
40 minThere is nothing on earth quite like a freshly fried wonton straight out of the oil.
Seasoned ground pork gets mixed with chopped water chestnuts for crunch, green onions for bite, and fresh grated ginger for that unmistakable warmth. A half teaspoon of filling goes into each wrapper, folded into that classic pinched shape, and fried until the shell turns golden and shatters at first bite.
Dip them in hot mustard if you like heat. Sweet and sour sauce if you don’t. Ketchup if nobody’s watching.
Kitchen Tips
- Don’t overfill. Half a teaspoon sounds stingy but it’s the right amount. Too much filling and the wontons won’t seal, and they’ll burst open in the oil.
- Seal with water. A dab of water on the edges acts like glue. Press firmly so they stay shut during frying.
- Fry in small batches at 375 degrees. Overcrowding drops the oil temperature and makes them greasy.
- Drain on a wire rack if you have one. Paper towels work but the bottoms can get soggy.
- These freeze beautifully. Assemble, freeze flat on a sheet pan, then bag them. Fry straight from frozen, adding an extra minute.
Ingredients
Directions
Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger iin medium bowl; mix well.
Place ½ teaspoon pork mixture in center of each wonton skin.
Fold wonton skin over filling to form a triangle.
Turn top of triangle down to meet fold.
Turn over; moisten one corner with water.
Overlap opposite corner over moistened corner; press firmly.
Heat oil in wok or large saucepan over medium-high heat to 375℉ (190℃).
Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy.
Drain on paper towels.
Serve warm with ketchup and hot mustard or sweet and sour sauce, as desired.
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