Wontons are traditionally boiled, it very popular both in the West-China and the in china as popular China dish. With a chip crisp wrapper and a little morsel of savory filling in every snack it’s no surprise why, and they border on addicting.
The word Wonton literally means “to Swallow clouds”, a reference to the billowing cloud-like wrapper of a Wonton (particularly when they’re boiled). This is why Wontons typically have a Good Deal less filling the other dumplings
Instead of sealing the wrapper closed like an envelope with water, then you depart nearly all the folded wrapper unsealed, with just a dab of water to pinch the ends together. This permits the oil to circulate skillet the wrapper from the inside and out.
For the ones that make a lot of Asian dumplings you might assume the filling will escape, or the wontons will end up being greasy, but having tried this either way, I will tell you that the filling does not escape, and if anything, the open wrapper causes a greasy wonton.
Using this method will provide you ear pleasingly crisp popular Chinese food wontons that stay crisp long after you’ve fried them.
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|Prep Time:||25 minutes|
|Cook Time:||15 minutes|
|Total Time:||35 minutes|
Ingredients for Wontons
- 208 grams shrimp (peeled and deveined)
- 1 tablespoon baking soda (optional)
- 154 grams ground pork
- 35 grams scallions (2 white part only, minced)
- 1 tablespoon oyster sauce
- 1 tablespoon wine
- 1 teaspoon toasted sesame oil
- 1 teaspoons potato starch
- 1/8 teaspoon ground white pepper
- 2 tablespoons chili sauce
- 1 tablespoon vinegar
- vegetable oil (for frying)
Cooking Process of Wonton
Add 1 tablespoon of baking soda to 4 cups of ice water and stir to dissolve (optional). Add the shrimp and soak in the refrigerator for at least 30 minutes. Drain, rinse well and then pat dry with paper towels.
Roughly chop the shrimp into 1/3-inch pieces. Add them to a bowl with the ground pork, scallions, oyster sauce, shaoxing, sesame oil, potato starch and white pepper, and knead the mixture together until evenly combined.
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Prepare a bowl a small bowl of water to use to seal the wontons, and a tray lined with parchment paper to line up your wontons.
Put a wrapper in the palm of your non-dominant hand (if you’re right handed that’s your left hand) and add a small spoonful of filling to the center of the wrapper. Fold the wonton wrapper in half diagonally so that it forms a triangle.
Add 1-inch of vegetable oil to a heavy bottomed pot and heat to 360 degrees F (180 C). Prepare a paper towel lined wire rack.
Fry the wontons in batches turning them over once to ensure even frying until they are golden brown and crisp.
Chop the green part of the scallions and sprinkle on top as garnish. Mix the chili sauce and vinegar together to make a dipping sauce.
You can give any shape to Wonton which ever you like such as Samosa, Mcpuff etc.