Chinese Appetizer

Fried Wontons
(Makes 24 pieces)

Serve these crispy little packets of deep fried wontons, filled with pork and chinese mushrooms, then flavored with garlic and ginger. Yum!

2 dried mushrooms
1 C hot water
1/2 lb. ground pork
1 1/2 tsp. fresh ginger (grated)
l lg. clove garlic (crushed)
1 T soy sauce
1 T oyster sauce (see sidebar)
1 tsp. rice wine or dry sherry
2 scallions (finely chopped)
1/2 wonton wrappers
4 C oil

Filling: Soak mushrooms 15-30 minutes in hot water till soft. Drain and finely chop Combine with next 7 ingredients (up to wrappers), mixing well.

Wontons: Position a wonton wrapper in front of you diagonally, like a diamond, with the lower corner pointing toward you. Place 1 tsp. of pork mix right below the center of the wonton, fold up the bottom corner over the filling to within 1/2" of the top corner, and tuck in the lower edge behind the filling. Next bring the left and right corners together, wet the corners with a little water, and pinch them shut. You’ll have a little “nurses hat” shaped package. You can wrap and freeze wontons at this point. Just be sure to thaw them before frying.

Frying: Heat 4 C oil to 375 degrees. Fry wontons a few at a time, 2 minutes, turn and 2 more minutes till crispy brown. Drain on paper towels and serve with our dipping sauce.

| See more Chinese recipes |

Tips & Glossary

Many ingredients used in Chinese cooking probably aren’t in your spice shelf, but you can find them at Asian grocery stores. To avoid frustration, make a list of the items before trying recipes.

Agar Agar: dried seaweed used as a gelatin. Buy it in sticks (or strips) and soak in cold water to soften.

Chili Oil: buy it or make your own. For a recipe, see Hunan Chicken.

Chinese Cabbage: aka “Nappa”;long, white stalks with light green crinkly leaves.

Deep Frying: use a deep-fry thermometer to reach the recipe's correct temperature; if the oil isn't hot enough, the food will be soggy. When cool, the oil can be strained, refrigerated, and re-used.

Dried Shrimp: tiny, salted, sun-dried shrimp that add a pungent flavor to Asian cooking. Soak before using.

Five-Spice Powder: blend of star anise, cinamon, cloves, fennel and Szechuan peppercorns. Like allspice.

Peppersalt: buy or make your own. Heat 2 T Szechuan peppercorns in skillet 5 min. Grind into powder and mix with 2 T salt.

Sauces: Hoisin (sweet, from soybeans); Oyster (like soy, from oysters); Sweet Bean (canned, salty, from soybeans); Hot Bean (hot & salty, from soybeans and peppers).

Sesame Paste: from gound sesame seeds; substitute with peanut butter.

Sweet Rice Powder: from glutinous rice; used in place of flour in many desserts.

Szechuan peppercorns: dried reddish berries, fragrant and mildly hot.