In the United States, at many Chinese restaurants, fried wontons are basically fried wonton wrappers cut into strips with no filling. Traditionally, however, wontons have a filling composed mostly of ground pork that is wrapped in a dough skin (wonton wrapper). Fried wonton is a great finger food that I love to serve at gatherings and parties because everyone enjoys these deep-fried and glorious golden brown parcels of goodness. They are very easy to make and you can be creative with the filling. The base in this recipe is ground pork, but you can use chicken or even turkey. I love adding some shrimp to give it a richer and savorier taste, but I’ve had equal success using scallops and crab-meat.
Makes 24–36 or serves 6 as an appetizer or snack
- 1 packet store-bought wonton wrappers
- Oil, for deep-frying
- 8 oz (250 g) ground pork
- 4 oz (100 g) raw shrimp, finely chopped
- One 1/2 in (1.25 cm) piece fresh ginger, peeled and grated
- 1 green onion (scallion), trimmed and cut into small rounds
- 1 teaspoon sesame oil
- 1 teaspoon Chinese rice wine or sherry
- 1 teaspoon salt
- 3 dashes white pepper
COOK’S NOTE: There are different sizes of wonton wrappers in the marketplace. Use 1 teaspoon of the Filling if the wonton wrappers are smaller, which yields about 36 wontons.
HOW TO WRAP THE WONTONS
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