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