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Category: Deep Fried
Prep Time: Cook Time: Total Time:
2 lbs 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 and sesame seed oil
2 tbsp cornstarch
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 excess moisture and add to pork. Add remaining ingredients except wonton skins.
Place 1 tsp mixture in the center of a wonton and fold the skin over to make a triangle. Pinch edges of wonton together while moistening with just a little water on fingertip making sure the wonton sticks together. Continue until all the wontons and filling are used.
Heat oil to 350 in a deep fat fryer. Cook only 3-4 wontons at time. Maintain the temperature of the oil to keep the wontons from absorbing the oil. Remove wontons with a slotted spoon when golden brown. Drain on paper towels.
Keep cooked wontons warm in the oven at 250, until remaining wontons ore done. Serve with desired sauce.
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FRIED WONTONS
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Category: Deep Fried
Prep Time: Cook Time: Total Time:
2 lbs 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 and sesame seed oil
2 tbsp cornstarch
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 excess moisture and add to pork. Add remaining ingredients except wonton skins.
Place 1 tsp mixture in the center of a wonton and fold the skin over to make a triangle. Pinch edges of wonton together while moistening with just a little water on fingertip making sure the wonton sticks together. Continue until all the wontons and filling are used.
Heat oil to 350 in a deep fat fryer. Cook only 3-4 wontons at time. Maintain the temperature of the oil to keep the wontons from absorbing the oil. Remove wontons with a slotted spoon when golden brown. Drain on paper towels.
Keep cooked wontons warm in the oven at 250, until remaining wontons ore done. Serve with desired sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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