Fried Wontons with Hot Chili Sauce
Description:
Delightful and crispy, these fried wontons are the perfect appetizer to tantalize your taste buds. Adapted from a recipe credited to Nina Simonds in her cookbook China Express, this dish brings a flavorful twist to traditional appetizers, making it an irresistible choice for any gathering.
Recipe Details
| Attribute | Information |
|---|---|
| Cook Time | 5 minutes per batch |
| Prep Time | 30 minutes |
| Total Time | 35 minutes |
| Recipe Category | Lunch/Snacks |
| Servings | Approximately 40 dumplings |
| Keywords | Meat, Asian, < 60 Mins, Deep Fried |
Ingredients
| Ingredient | Quantity |
|---|---|
| Shrimp | 4 ounces |
| Ground pork | 1 pound |
| Water chestnuts | 1 cup |
| Fresh ginger | 2-3 teaspoons |
| Green onions | 2 |
| Soy sauce | 2 tablespoons |
| Rice wine | 1 tablespoon |
| Sake | 1 ½ teaspoons |
| Cornstarch | 2 tablespoons |
| Ground black pepper | 1/8 teaspoon |
| Soy sauce (for sauce) | 3 tablespoons |
| Sugar | 1 tablespoon |
| Black vinegar | 1 tablespoon |
| Worcestershire sauce | 1 tablespoon |
| Water | 2 tablespoons |
| Fresh ginger (for sauce) | 1 teaspoon |
| Wonton wrappers | 40 wrappers |
| Cornstarch (for dusting) | For dusting |
Nutritional Information (per dumpling)
| Nutrient | Amount |
|---|---|
| Calories | 66.7 |
| Total Fat | 2.7 g |
| Saturated Fat | 0.9 g |
| Cholesterol | 12.2 mg |
| Sodium | 182.8 mg |
| Total Carbohydrates | 6.2 g |
| Dietary Fiber | 0.3 g |
| Sugars | 0.5 g |
| Protein | 4.1 g |
Instructions
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Prepare the Filling: Begin by wrapping the shrimp in paper towels to absorb any excess moisture; finely chop the shrimp and combine it in a medium bowl with ground pork and water chestnuts. Mix thoroughly before incorporating the fresh ginger, green onions, soy sauce, rice wine, sesame oil, cornstarch, and ground black pepper. Ensure the mixture is well combined and has a stiff consistency; refrigerate until you’re ready to use it (this can be done several hours in advance for enhanced flavor).
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Make the Chili Sauce: In a small bowl, stir together the soy sauce, sugar, black vinegar (or Worcestershire sauce), water, chili paste, and fresh ginger. Transfer this delightful sauce to a serving bowl and set it aside for later.
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Assemble the Wontons: Take a wonton skin and place about 2 teaspoons of the filling in the center. Moisten the edges of the skin with water, then fold it over to create a half-moon shape, pressing the edges firmly to seal. Place the filled dumplings on a lightly dusted sheet with cornstarch to prevent sticking.
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Heat the Oil: Preheat your oven to 200°F (93°C). In a wok or Dutch oven, pour enough oil to achieve a depth of at least 2 inches, and heat it over medium-high heat until it reaches 350°F (175°C).
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Fry the Dumplings: Carefully place 8 to 9 dumplings into the hot oil, turning them constantly to achieve a golden-brown color, which should take about 5 to 6 minutes. Once cooked, drain the dumplings on paper towels, then transfer them to a baking sheet to keep warm in the preheated oven.
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Repeat: Continue frying the remaining batches of dumplings, ensuring to reheat the oil between each batch for optimal frying results.
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Serve: Arrange the crispy dumplings on a platter and serve hot alongside the chili sauce for dipping. Enjoy the wonderful flavors!
This recipe combines the satisfying crunch of fried wontons with a zesty chili sauce, making it an ultimate choice for any occasion.
