Recipe courtesy of Owen Han
Deep-Fried Wonton Filled with Pork and Shrimp
- Level: Intermediate
- Yield: makes about 60 dumplings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 168
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 5
- Cholesterol
- 12
- Sodium
- 221
- Total: 1 hr
- Active: 1 hr
Ingredients
12 ounces lean ground pork
8 ounces peeled and deveined shrimp, roughly chopped into 1/4-inch pieces
2 tablespoons soy sauce, plus more for serving
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
2 tablespoons cornstarch
1/2 teaspoon ground white pepper
4 cloves garlic, minced
4 green onions, finely chopped
About 60 wonton wrappers (from one 16-ounce package)
Vegetable oil, for frying (about 3 cups)
Chili oil, for serving
Directions
- In a large bowl, mix together the pork, shrimp, soy sauce, sesame oil, rice wine vinegar, cornstarch, white pepper, garlic and green onions until well combined.
- Lay out a wonton wrapper on a flat surface. Place a small spoonful of the filling in the center of the wrapper (about 1 tablespoon). Dip your finger in water and moisten the edges of the wrapper, then fold the wrapper in half to create a triangle, pressing the edges together to seal the filling inside. Bring the 2 corners of the long side of the triangle together and fold one over the other. Repeat with the remaining wrappers and filling.
- Heat the vegetable oil in a wok or heavy-bottomed pot over medium-high heat until hot, about 350 degrees F. Carefully lower the wontons a few at a time into the hot oil with a slotted spoon or spider and fry until golden brown and crispy, about 3 minutes. Use the slotted spoon to transfer the cooked wontons to a paper towel-lined plate to drain. Serve the hot wontons with soy sauce or chili oil, for dipping.