FRIED WONTONS
2 pounds ground pork
1 cup sliced water chestnuts, finely chopped
3 T fresh ginger, grated
2 T minced scallions
2 T soy sauce
1 T rice wine, sake or rice wine vinegar
1 T sesame seed oil
2 T cornstarch
70 wonton skins
cooking oil for frying
Put pork in a 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 wonton skins and cooking oil, and stir well
until completely mixed.
Place about 1 teaspoon of the mixture in the center of a wonton skin
and fold the skin over to make a triangle. Pinch edges of wonton skin
together while moistening with just a little water on your fingers.
The water
s hold the wonton skin together.
Heat oil to 350F degrees in a wok or a deep fat fryer. Cook only
about 3 or 4 wontons 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 wontons from absorbing too much oil).
Remove wontons with a slotted spoon or frying strainer when they are golden brown. Drain on paper towels. You can keep the cooked wontons warm in the oven while you cook the remaining wontons.
Serve with sweet and sour sauce, duck sauce, plum sauce, and/or hot Chinese mustard.
Note: You can substitute ground shrimp or turkey for the pork, or
even use a combination.
who would enjoy them!!!!
Trace
Linear Mode
