Heat oil and deep fry wontons in small batches until golden brown and crisp. Drain on paper towels and serve with plum sauce for dipping.
To Fill:
Place a scant teaspoon of filling in center of each wrapper. Fold up one corner and roll and fold in the outside corners to incase the filling. Continue rolling until you have a compact mini-cigar shape. Brush the edges of the wrappers with water to seal, making sure there are no openings for oil to get in.
**NOTE: You can also omit the cheese and red pepper flakes in the filling, and serve fried wontons with a honey garlic sauce.
2 pounds ground pork
1 cup sliced water chestnuts, finely chopped
3 Tbsp. fresh ginger, grated
2 Tbsp. minced scallions
2 Tbsp. soy sauce
1 Tbsp. rice wine, sake or rice wine vinegar
1 Tbsp. sesame seed oil
2 Tbsp. cornstarch
70 wanton skins
Cooking oil for deep fat frying
Put pork in bowl and chop with a knife to allow for even mixture with other ingredients. Squeeze chopped water chestnuts in a paper towel to remove moisture and then add to pork. Add remaining ingredients except for wanton skins and cooking oil and stir well until completely mixed. Place about 1 tsp. of the mix in the center of a wanton skin and fold the skin over to make a triangle. Pinch edges of wanton skin together while moistening with just a little water on your fingers. The water helps hold the wanton skin together. Heat oil to 350 degrees in a wok or a deep fat fryer. Cook wantons only about 3 or 4 at a time to make sure you do not lower the cooking temperature of the oil too much. Maintaining the heat of the cooking oil will keep the wantons from absorbing too much oil. Remove wantons with a slotted spoon or frying strainer when they are golden brown. Drain on paper towels. You can keep the cooked wantons warm in the oven while you cook the remaining wantons. Serve with sweet and sour sauce, duck sauce, plum sauce and/or hot Chinese mustard. You can substitute ground shrimp or turkey for the pork or even use a combination of all three.
Hi there cheshdevy, and welcome to RecipeSecrets. We’ve got a great group here…be sure to visit the Ingredient of the Day Thread! Looking forward to your recipe posts. Don’t be shy to ask for a recipe… and don’t be shy to post either, because you’ll be posting to the best recipe site on the web! Regards,
