Fried Wonton Appetizer
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Fried Wonton Appetizer
It's important to make sure that the oil is not too hot, or the Wonton skin will get burnt before the inside is cooked. I recommend a temperature of approximately 325 degrees for this recipe.
Fried Wontons
6 ounces ground pork
2 ounces canned waterchestnut, finely chopped
1 Tablespoon water
1 Tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon Chinese rice wine
1 dash sesame oil
1 dash pepper
30 won-ton wrappers
vegetable oil for frying
To make the filling: Mix together all ingredients except the wonton wrappers and oil. Mix well; diving into 30 portions.
Put 1 Tablespoon of the filling on the middle of the wonton skin. Diagonally fold the skin in half to form a triangle. Fold the edge containing the filling over about 1/2 inch. Bring the two points from the bottom together. Moisten one inner edge and pinch edges together to hold. Repeat.
Heat a wok, then add the vegetable oil. Deep fry the won tons over a medium heat until golden. Drain on paper towels and serve.
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