Chinese Fried Wonton
Chinese dumplings, especially Chinese Fried Wontons, are probably one of the most convenient and versatile foods to keep around. A crispy, crunchy, and delicious appetizer that's a real crowd pleaser.
- Prep time
- 25 min
- Cook time
- 10 min
- Yield
- 50 servings
- Difficulty
- MEDIUM
Ingredients
- 1 lb ground meat (chicken, turkey, beef, lamb, pork)
- 1 tbsp grated fresh ginger
- 2 clove garlic (finely minced)
- 1 stalk green onion (chopped)
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 cup finely chopped kale (leaf only or vegetables of your choice)
- 1/2 cup water
- 1 egg
- 50 wonton wrappers (defrosted)
- cooking oil for frying
Instructions
- 1
In a large bowl, add the meat, ginger, garlic, green onions, soy sauce, oyster sauce, curry powder and kale and mix well to combine. To make the egg wash, in a small bowl, add the water and egg and whisk with a fork.
- 2
To assemble the wontons, place a wonton wrapper flat in the palm of your hand. If frying, add 1 teaspoon of mixture to the center of the wrapper. If boiling, add 1 tablespoon of the mixture. Dip a finger in the egg wash, and paint all 4 edges with the wash. Fold the wonton in half, corner to opposite corner to make a triangle. Seal tightly all around. Make sure there are no air pockets or holes in the wonton. Fold the longer two triangle points together and seal to make the wonton shape.
- 3
Place folded wonton on a clean, dry plate or baking sheet and cover with plastic wrap to avoid drying out. When wontons are all folded, you can store or freeze.
- 4
To fry wontons, add 1 to 1 1/2 inches of cooking oil to a wok or pot. Heat the oil until it reaches 375F. Add a few wontons to the oil to fry, turning occasionally until they are golden brown. Remove them to a draining rack placed over a baking sheet so they can drain excess oil.
- 5
To boil wontons, see the recipe direction #6 from the Pork and Spinach Wontons recipe.