Fried Wontons

Ingredients

• Hide ingredients for Wontons or Vegetable Wontons 1 Wontons or Vegetable Wontons (opens in new tab) Wontons or Vegetable Wontons
  • 8 ounces boneless, skinless chicken breast, shrimp, peeled and deveined, or ground pork
  • 8 canned water chestnuts, minced
  • 1 green onion, thinly sliced
  • 1-inch piece ginger, peeled and minced
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 teaspoon toasted sesame oil
  • ½ to 1 teaspoon chili oil, to taste
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 large egg
  • 1 tablespoon water
  • 35 square wonton wrappers

  Sub-recipe steps

  1. Pulse in a food processor until finely chopped: 8 ounces boneless, skinless chicken breast, shrimp, peeled and deveined, or ground pork
  2. Transfer to a bowl and add: 8 canned water chestnuts, minced; 1 green onion, thinly sliced; 1-inch piece ginger, peeled and minced; 1 tablespoon cornstarch; 1 tablespoon soy sauce; 1 tablespoon Shaoxing wine or dry sherry; 1 teaspoon toasted sesame oil; ½ to 1 teaspoon chili oil, to taste; 1 teaspoon sugar; ½ teaspoon salt; ⅛ teaspoon black pepper
  3. Stir together in a small bowl to make an egg wash: 1 large egg; 1 tablespoon water
  4. Have ready (but covered): 35 square wonton wrappers
  5. Working in batches, lay out 10 wrappers, arranging them so that one point is facing you. Lightly brush each wrapper with egg wash. Place 1 teaspoon of the filling in the center of each wrapper, as shown. Fold the wonton in half by bringing the bottom corner up to meet the top corner, forming a triangle. Press the edges firmly to seal, squeezing all the air out. Then, bring the two outside points to meet at the center and press to seal. To cook, see Hearty Dumpling Soup or Fried Wontons. You may also freeze wontons as directed in About Stuffed Pasta.
• 2 inches vegetable or peanut oil
• Hide ingredients for Sweet-and-Sour Sauce or Dipping Sauce for Dumplings 1 Sweet-and-Sour Sauce or Dipping Sauce for Dumplings (opens in new tab) Sweet-and-Sour Sauce or Dipping Sauce for Dumplings
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • ½ cup pineapple juice
  • ¼ cup packed light brown sugar
  • ¼ cup rice or cider vinegar
  • 3 tablespoons ketchup
  • 1 tablespoon soy sauce
  • Salt

  Sub-recipe steps

  1. Whisk together in a small bowl: 2 teaspoons cornstarch; 2 tablespoons water
  2. Combine in a medium saucepan: ½ cup pineapple juice; ¼ cup packed light brown sugar; ¼ cup rice or cider vinegar; 3 tablespoons ketchup; 1 tablespoon soy sauce
  3. Bring to a boil over medium-high heat, stirring frequently. When the sugar is dissolved, stir the cornstarch slurry and add it to the sauce, stirring until combined. Cook until thickened and remove from the heat. Allow to cool. Season to taste with: Salt