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Recipe courtesy of Maxine Sharf
Recipe courtesy of Maxine Sharf
Watch how to make this recipe.
Grandmas Fried Wontons
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- Level: Intermediate
- Total: 1 hr 45 min (includes soaking time)
- Active: 1 hr 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 572
- Total Fat
- 36 g
- Saturated Fat
- 8 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 16 g
- Cholesterol
- 57 mg
- Sodium
- 528 mg
- Level: Intermediate
- Total: 1 hr 45 min (includes soaking time)
- Active: 1 hr 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 572
- Total Fat
- 36 g
- Saturated Fat
- 8 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 16 g
- Cholesterol
- 57 mg
- Sodium
- 528 mg
Ingredients
Filling:
Assembly and Frying:
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Directions
- For the filling: Place the dried shiitake mushrooms in a heatproof bowl and cover with boiling water. Set aside until rehydrated, about 20 minutes. Drain and cut into small dice.
- Combine the shiitake mushrooms, pork, water chestnuts, ginger, sesame oil, soy sauce, salt, pepper, sugar, scallions and egg in a medium bowl. Mix with a large spoon or your hand until evenly distributed.
- Mix the cornstarch and 1/4 cup water in a small bowl until dissolved. Add to the filling and mix to combine.
- For the assembly and frying: Fill a small bowl with water. Orient 1 wonton skin in your palm in a diamond shape and place 1 heaping teaspoon of the filling on the bottom corner of the skin closest to you. Roll from the bottom corner up until the filling is fully covered, then wet the skin to the right of the filling. Hold the wonton with your hands on either side of the filling. Using your fingers, pinch the skin on both sides of the filling to seal (like a candy wrapper), then bring both sides to meet, overlapping the wet (right) side over the dry (left) side to seal. (The water will act as an adhesive.) Continue with the remaining wonton skins and filling.
- Pour 3 inches of peanut oil into a small or medium heavy-bottomed pot and heat until the oil reaches 350 degrees F. (Check with an instant-read thermometer, or if you don’t have one, test by placing a small piece of wonton skin in the oil. It should immediately bubble and fry.)
- Fry the wontons in batches, being careful not to overcrowd the pot, until deep golden brown and the internal temperature reaches 165 degrees F or higher, 1 minute 30 seconds to 2 minutes. Using a spider strainer, transfer the wontons to a paper towel-lined bowl or baking sheet to drain excess oil. Bring the oil back to temperature between batches.
- Serve hot with sweet and sour sauce and spicy mustard for dipping. Enjoy!
