The crispy, crunchy triangle of yumminess...stuffed with simple ingredients and dipped in salty heaven, it doesn't get better than this. I am talking about wontons baby, and not the kind you find in egg drop soup but the kind you deep fry. Cause deep frying does make a lot of things taste better and this is one of them. Do they take a little time to make? Absolutely. Is it worth every minute? Absolutely.
Firstly, you make a simple filling, let it cool slightly, make your "glue," and get out your wonton wrappers.
Firstly, you make a simple filling, let it cool slightly, make your "glue," and get out your wonton wrappers.
After making your filling, you place a teaspoon of it in the middle of your wonton.
Then you line 2 edges with your wonton glue, aka - flour and water.
Then you fold the wonton like a little origami project, so the edges match up. You must gently press all the edges together while pushing out any air trapped inside. Make sure there are no gaps or oil will seep in while you are frying them.
Place your wontons on a foil or parchment lined tray and freeze, fry, steam or gently boil them. For ultimate yumminess......fry them.
Wontons
1 package of ground chicken or turkey - 450g (ground pork would also work)
1 small onion minced
2 cloves of garlic minced
3 green onions chopped
3 - 4 tbsp of soya sauce
1 package of wonton wrappers
pepper
veg oil
2 tbsp of flour (white or whole wheat)
water
Dipping sauce:
1/4 cup of soya sauce
2 tbsp of white vinegar
1 tbsp of toasted sesame seeds
1 green onion minced (optional)
Heat a fry pan over medium heat with 2 tbsp of veg oil in it. When hot add your onions and fry for a few minutes. Add your pepper and garlic and fry another minute then add your meat. Fry until cooked and then add your soya sauce and green onions. Turn off the heat and stir to combine well. Taste test. It should be salty with a touch of pepper. Set aside to cool.
To make your glue, use a small dish and add 2 tbsp of flour (white or whole wheat is fine). Add a tbsp of warm water at a time and stir until the consistency is a paste.
Set up your wonton making station: music, drink, clean surface, covered tray, paste, wonton wrappers, filling, spoon. Put about a tbsp of filling into the middle of each wonton wrapper. Using your finger, line two edges of the wonton wrapper with paste. Gently fold over the wonton wrapper sealing the edges and pushing out any air that may get trapped. Place your wontons on the tray without touching and continue until all the filling is gone. To fry them, heat 2 - 4 inches of veg oil to about 365 degrees. If you have no thermometer, drop a corner of a wonton in and see if it bubbles. If it does, it should be hot enough.
If you chose to freeze your wontons, cook them from frozen, do not thaw them. Remember that if they are frozen they will bring down the temperature of the oil and you may want to add them slowly so the temp does not drop too drastically. Remove the wontons when they are golden and place on a tray or plate covered in paper towel. Serve with dipping sauce.
1 package of ground chicken or turkey - 450g (ground pork would also work)
1 small onion minced
2 cloves of garlic minced
3 green onions chopped
3 - 4 tbsp of soya sauce
1 package of wonton wrappers
pepper
veg oil
2 tbsp of flour (white or whole wheat)
water
Dipping sauce:
1/4 cup of soya sauce
2 tbsp of white vinegar
1 tbsp of toasted sesame seeds
1 green onion minced (optional)
Heat a fry pan over medium heat with 2 tbsp of veg oil in it. When hot add your onions and fry for a few minutes. Add your pepper and garlic and fry another minute then add your meat. Fry until cooked and then add your soya sauce and green onions. Turn off the heat and stir to combine well. Taste test. It should be salty with a touch of pepper. Set aside to cool.
To make your glue, use a small dish and add 2 tbsp of flour (white or whole wheat is fine). Add a tbsp of warm water at a time and stir until the consistency is a paste.
Set up your wonton making station: music, drink, clean surface, covered tray, paste, wonton wrappers, filling, spoon. Put about a tbsp of filling into the middle of each wonton wrapper. Using your finger, line two edges of the wonton wrapper with paste. Gently fold over the wonton wrapper sealing the edges and pushing out any air that may get trapped. Place your wontons on the tray without touching and continue until all the filling is gone. To fry them, heat 2 - 4 inches of veg oil to about 365 degrees. If you have no thermometer, drop a corner of a wonton in and see if it bubbles. If it does, it should be hot enough.
If you chose to freeze your wontons, cook them from frozen, do not thaw them. Remember that if they are frozen they will bring down the temperature of the oil and you may want to add them slowly so the temp does not drop too drastically. Remove the wontons when they are golden and place on a tray or plate covered in paper towel. Serve with dipping sauce.
Makes approximately 40 wontons.
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