Fried Wontons
Almost anything can go into the filling, depending on what you have on hand. The following recipe makes enough filling for 60 to 70 wontons. The dipping sauces can be varied as well.
Ingredients
1 package of wonton skins, or 1 package of egg roll
skins cut into quarters
1/2 lb cooked chopped pork or chicken
1/2 lb cooked chopped shrimp
4 to 8 dried mushrooms or tree ears, soaked according to package directions
8 water chestnuts, chopped
2 stalks green onions, finely chopped
anything else that sounds good, finely chopped
Instructions
After making sure that all of it is chopped finely enough so that it is not going to poke its way through the wrappers, mix it all together. Place one wrapper in front of you, positioned like the infield of a baseball diamond with you at home plate. Put a tsp. of the filling on the pitching mound and then fold 2nd base over the pitching mound to meet home plate, moistening home plate with a little water first so that 2nd base will stick. Then without unwrapping the filling, bring 1st and 3rd bases up to meet each other where 2nd base used to be, moistening them a little so they will stick to each other. Frying: Heat 4 cups of oil in wok. Fry several at a time until golden (about 2 minutes), turning to cook evenly. Drain and serve hot. Dip: Serve with at least four dipping sauces, such as hot mustard (Chinese mustard powder and water according to directions), soy and chili oil, sweet bean sauce (from the jar) and hot bean sauce (also from a jar), or "duck sauce" (applesauce and five- spice powder to taste).
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.