Fried Wontons – Print This Recipe
Yield: 30 pieces
- 8 oz
/ 227 g pork, ground (from shoulder)
- 4 oz
/ 113 g savoy cabbage, shredded very fine
- 2 1/2
oz / 71 g red bell pepper, minced very fine
- 2 1/2
oz / 71 g shiitake mushroom, minced very fine
- 1 oz
/ 28 g green onions, sliced (about 1/2 bunch)
- 1 1/2
tsp / 4.50 g ginger, minced very fine or grated
- 1 1/2
tsp / 4.50 g garlic, minced to a paste
- 1 1/2
tsp / 7 mL oyster sauce
- 1 1/2
tsp / 7 mL soy sauce
- 1 1/2
tsp / 1.50 g coarsely chopped cilantro
- 1 1/2
tsp / 7 mL dark sesame oil
- 1/2
tsp / 1.50 g salt, or as needed
- 1/2
tsp / 1 g ground black pepper, or as needed
- 1
egg
- 1 fl
oz / 30 mL water
- 30
wonton wrappers
- Sauté the pork in a wok or skillet over high heat until
the pork is cooked through, about 6 minutes. Drain the pork in a colander to
remove excess fat.
- Return the pan to high heat and add the cabbage, bell
pepper, and shiitake mushrooms. Sauté, stirring the vegetables as necessary,
until they are almost tender, about 10 minutes. Add the green onions, ginger,
and garlic and cook until aromatic, 2 to 3 minutes. Add the pork to the
vegetable mixture.
- Remove the pork and cabbage mixture from heat and stir
in oyster sauce, soy sauce, cilantro, sesame oil, salt, and black pepper. Allow
the mixture to rest for 20 minutes to blend the flavors.
- Whisk together the egg and water to make egg wash.
- To fill the wontons, place approximately 1 tbsp / 15 mL
filling in a wrapper and brush the edges with egg wash. Pull the wrapper over
the top of the filling and seal the edges. Pull the tips back toward each other
and pinch together.
- Heat oil to 350°F / 177°C and fry the wontons, turning
as necessary, until evenly brown and crispy, 3 to 4 minutes.
Chef's note: If
preparing this filling mixture in advance, cool it rapidly, cover, and
refrigerate. Make a sample wonton and check seasoning. Make any necessary
adjustments before filling the wrappers.
Presentation idea: Serve 3 of the wontons with 1 fl oz / 30 mL Asian-Style Dipping Sauce.
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