Roxy15
New member
Fried Wontons:
For The Filling:
1/3 lb. Medium Deli Shrimp, Peeled, Deveined & Cut Into Pea-Size Pieces
***4-1/2-Ounces Net Weight
1/4 lb. Ground Pork, Fattier Kind Preferred, Coarsely Chopped To Loosen
1 Scallion-(White & Green Parts), Finely Chopped
1/2 Tsp. Plus 1/8 Tsp. Cornstarch
1/4 Tsp. Sugar
Scant 1/2 Tsp. Salt
1 Pinch Of Black Or White Pepper
To Form & Cook:
48 Small Square Wonton Skins
Canola Oil Or Peanut Oil, For Deep-Fat Frying
1 Cup Sweet-And-Sour Sauce
To make the filling, combine the shrimp, pork, scallion, cornstarch, sugar, salt, and pepper in a bowl and use chopsticks or a fork to mix well. Cover and set aside for 30 minutes before using, or refrigerate for up to a day in advance. You should have about 1 cup.
Before assembling the wontons, line a baking sheet with parchment paper and lightly dust with cornstarch. Fill each wonton skin with about 1 teaspoon of the filling, creating triangles, flower buds, or nurse’s caps. As you work, put the finished wontons on the prepared baking sheet. When all are made, loosely cover with a kitchen towel to prevent drying. The wontons also can be covered with plastic wrap and refrigerated for several hours; let them sit at room temperature to remove the chill before frying.
Put a wire rack on a baking sheet and place next to the stove. Pour oil to a depth of 1-1/2 inches into a wok, deep skillet, or 5-quart Dutch Oven and heat over medium-high heat to about 325°F on a deep-fry thermometer. (If you don’t have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if it takes about 2 seconds for bubbles to rise and encircle the chopstick, the oil is ready.)
Working in batches of 4 to 6, slide the wontons into the hot oil and fry for about 1 minute on each side, or until golden brown. Use a skimmer to transfer to the rack to drain.
Arrange the wontons on a platter and serve hot as finger food along with Sweet-And-Sour Sauce for dipping.
For The Filling:
1/3 lb. Medium Deli Shrimp, Peeled, Deveined & Cut Into Pea-Size Pieces
***4-1/2-Ounces Net Weight
1/4 lb. Ground Pork, Fattier Kind Preferred, Coarsely Chopped To Loosen
1 Scallion-(White & Green Parts), Finely Chopped
1/2 Tsp. Plus 1/8 Tsp. Cornstarch
1/4 Tsp. Sugar
Scant 1/2 Tsp. Salt
1 Pinch Of Black Or White Pepper
To Form & Cook:
48 Small Square Wonton Skins
Canola Oil Or Peanut Oil, For Deep-Fat Frying
1 Cup Sweet-And-Sour Sauce
To make the filling, combine the shrimp, pork, scallion, cornstarch, sugar, salt, and pepper in a bowl and use chopsticks or a fork to mix well. Cover and set aside for 30 minutes before using, or refrigerate for up to a day in advance. You should have about 1 cup.
Before assembling the wontons, line a baking sheet with parchment paper and lightly dust with cornstarch. Fill each wonton skin with about 1 teaspoon of the filling, creating triangles, flower buds, or nurse’s caps. As you work, put the finished wontons on the prepared baking sheet. When all are made, loosely cover with a kitchen towel to prevent drying. The wontons also can be covered with plastic wrap and refrigerated for several hours; let them sit at room temperature to remove the chill before frying.
Put a wire rack on a baking sheet and place next to the stove. Pour oil to a depth of 1-1/2 inches into a wok, deep skillet, or 5-quart Dutch Oven and heat over medium-high heat to about 325°F on a deep-fry thermometer. (If you don’t have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if it takes about 2 seconds for bubbles to rise and encircle the chopstick, the oil is ready.)
Working in batches of 4 to 6, slide the wontons into the hot oil and fry for about 1 minute on each side, or until golden brown. Use a skimmer to transfer to the rack to drain.
Arrange the wontons on a platter and serve hot as finger food along with Sweet-And-Sour Sauce for dipping.
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