Afterdinnerwontons Recipes

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CRISPY WONTONS



Crispy Wontons image

Wontons are easy to make, and the distinctive Asian flavors of the pork filling make them an appetizer everyone will crave.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 10

Number Of Ingredients 10

¾ pound ground pork
8 canned water chestnuts, finely chopped
¼ cup finely chopped green onions
1 tablespoon Kikkoman Soy Sauce
1 teaspoon cornstarch
½ teaspoon salt
½ teaspoon grated fresh ginger root
1 (16 ounce) package wonton skins
Vegetable oil for deep-frying
Tomato ketchup and hot mustard or Kikkoman Sweet & Sour Sauce

Steps:

  • Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. Place 1/2 teaspoonful pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. Overlap opposite corner over moistened corner; press together firmly.
  • Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels. Serve warm with ketchup and mustard or sweet & sour sauce, as desired.

FRIED WONTONS



Fried Wontons image

Fried wontons are a easy-to-make crispy, crunchy, delicious appetizer. Your guests will be talking about these fried wontons long after the party's over!

Provided by Bill

Categories     Appetizers and Snacks

Time 1h50m

Number Of Ingredients 19

12 oz. ground pork ((340g))
2 tablespoons finely chopped scallions
1 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon shaoxing wine ((or dry sherry))
1/2 teaspoon sugar
1 tablespoon peanut or canola oil
2 tablespoons water ((plus more for sealing the wontons))
1/8 teaspoon white pepper
40-50 Wonton skins ((1 pack, medium thickness))
2 tablespoons apricot jam
1/2 teaspoon soy sauce
1/2 teaspoon rice wine vinegar
2 tablespoons honey
2 tablespoons Sriracha
1 ½ tablespoons light soy sauce
1 tablespoon sugar ((dissolved in 1 tablespoon hot water))
1 teaspoon Worcestershire sauce
1/2 teaspoon toasted sesame seeds ((optional))

Steps:

  • Start by making the filling. Simply combine the ground pork, chopped scallions, sesame oil, soy sauce, wine (or sherry), sugar, oil, water, and white pepper in a bowl. Whip everything together by hand for 5 minutes or in a food processor for 1 minute. You want the pork to look a bit like a paste.
  • To make the wontons, take a wrapper, and add about a teaspoon of filling. Overstuffed wontons will pop open during the cooking process and make a mess. Use your finger to coat the edges with a little water (this helps the two sides seal together).
  • For shape #1:
  • Fold the wrapper in half into a rectangle, and press the two sides together so you get a firm seal. Hold the bottom two corners of the little rectangle you just made, and bring the two corners together, pressing firmly to seal. (Use a little water to make sure it sticks.)
  • Shape #2:
  • Fold the wonton in half so you have a triangle shape. Bring together the two outer corners, and press to seal (you can use a little water to make sure it sticks).
  • Keep assembling until all the filling is gone (this recipe should make between 40 and 50 wontons). Place the wontons on a baking sheet or plate lined with parchment paper to prevent sticking.
  • At this point, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to Ziploc bags once they're frozen. They'll keep for a couple months in the freezer and be ready for the fryer whenever you're ready.
  • To conserve oil, use a small pot to fry the wontons. Fill it with 2 to 3 inches of oil, making sure the pot is deep enough so the oil does not overflow when adding the wontons. Heat the oil to 350 degrees, and fry in small batches, turning the wontons occasionally until they are golden brown.
  • If you have a small spider strainer or slotted spoon, you can use it to keep the wontons submerged when frying. This method will give you the most uniform golden brown look without the fuss of turning them. Remove the fried wontons to a sheet pan lined with paper towels or a metal cooling rack to drain.
  • To make one or all of the sauces, simply mix the respective ingredients in a small bowl, and you're ready to eat!

Nutrition Facts : Calories 164 kcal, Carbohydrate 15 g, Protein 7 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 23 mg, Sodium 243 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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