Fried Wontons Recipe
I just tried Chinese fried wontons at the buffet last week and they were delicious. So, of course I had to make them at home. The ones I had at the buffet were filled with juicy pork and had an intense ginger flavor. These are a nice change from crab rangoons. The wontons are filled with ingredients such as pork, carrots, celery, garlic and ginger. The wontons get a lot of their flavor from garlic, ginger and soy sauce. If you are a fan of Asian food, you know the combination is fantastic. There are many ways to fold wontons. I folded them into a bag shape but the easiest way is to fold them into a triangle. This recipe will make about 50 fried wontons and makes a great appetizer for any party or event. Serve with your favorite sweet and sour sauce. Enjoy.
Ingredients:
1lb ground pork
3 garlic cloves (chopped)
1 teaspoon fresh ginger (grated)
1 tablespoon soy sauce
1 teaspoon sesame oil
3 carrots (finely diced)
3 celery stalks (finely chopped)
6 green onions (finely chopped)
1 (12 ounce) package wonton wrappers
1-2 eggs (beaten, for sealing)
Oil (for deep frying)
Cooking Instructions:
Step 1: In a large bowl combine pork, garlic, ginger, soy sauce, sesame oil, carrots, celery, and green onions. Stir to mix.
Step 2: In a bowl beat eggs. Lay out a wonton wrapper and place a heaping teaspoon of the filling into the center of the wrapper. Brush egg on 2 edges on one side of the wrapper. Fold over to form a triangle and seal the edges tightly with your finger. Repeat until all the wrappers and/or filling are used.
Step 3: Heat oil in a deep fryer to 375 degrees. Deep fry in bathes until golden brown. Drain on paper towels.
(Makes about 50 wontons)
What a great recipe. I tried this recipe and it was great!
Looks like a recipe I am going to have to try! Yummy!
This is pretty much exactly the way I make it. But I add a little bit of white sugar. Just a little tip, I ususally grate the carrots and mince the celery and wrap the wontons with the filling still raw. Usually for any kind of wontons/dumplings you leave the filling raw (something I learned from my Chinese grandma). It keeps the meat juicier.
So does the deep-frying cook the pork? Or should it be precooked?
Sorry for the confusion. The pork should be put into the wontons raw like chan stated. The reason the meat is pre-cooked in the picture is because I wasn’t using pork (the meat department was out).
Please also post the recipe for the dipping sauce as I can’t get the ratio of soy just right!
These Chinese recipes you have posted in the last few news letters are outstanding. Keep them coming, a great favorite of mine.
I try many of your recipes, now started a card file, and make notes to myself
I made these for a party and i couldn’t fix them fast enough! They were the star of the buffet! Thanks so much for a great recipe!
wonderful and so easy to make just ideal for a buffet