WHAT ARE WONTONS MADE OF RECIPES

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CRISPY WONTONS | ALLRECIPES



Crispy Wontons | Allrecipes image

Wontons are easy to make, and the distinctive Asian flavors of the pork filling make them an appetizer everyone will crave.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips    Kikkoman

Yield 10 appetizer servings

Number Of Ingredients 10

¾ pound ground pork
8 canned water chestnuts, finely chopped
¼ cup finely chopped green onions
1 tablespoon Kikkoman Soy Sauce
1 teaspoon cornstarch
½ teaspoon salt
½ teaspoon grated fresh ginger root
1 (16 ounce) package wonton skins
Vegetable oil for deep-frying
Tomato ketchup and hot mustard or Kikkoman Sweet & Sour Sauce

Steps:

  • Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. Place 1/2 teaspoonful pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. Overlap opposite corner over moistened corner; press together firmly.
  • Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels. Serve warm with ketchup and mustard or sweet & sour sauce, as desired.

WONTONS (??) | MADE WITH LAU



Wontons (??) | Made With Lau image

Learn how to make your own Cantonese-style wontons at home!

Provided by Made With Lau

Total Time 60 minutes

Prep Time 50 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 14

14 oz wonton wrappers
12 oz pork shoulder
4 oz shrimp
2 pieces green onion
2 tbsp cornstarch
1 tsp salt
1 tsp sugar
0.5 tsp white pepper
1 tbsp oyster sauce
2 tbsp water
1 tsp chicken bouillon
1 tbsp sesame oil
1 tsp cornstarch
white pepper

Steps:

  • We'll chop our green onion into small pieces. Most (or all of it) will go into the filling, but we can optionally save some for garnish later.
  • We'll start by cutting our pork shoulder into slices, then into strips, and then into small bits. We don't want to mince them excessively into fine bits like our fish ball recipe - we want a bit of chewiness to it.
  • Assuming the shrimp you bought was peeled + deveined, we'll chop our shrimp into roughly fingernail-sized bits.
  • Before we marinate the pork, we'll want to squeeze as much water out of it as we can. Press the pork firmly against the colander repeatedly.
  • Add the shrimp and green onions to the bowl but DON'T MIX them together yet. We'll cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to let the meat absorb the marinade. If you start folding immediately, then the wrappers will be too wet.
  • Wet a spoon with some water, and proceed to mix the pork, green onions, and shrimp together for about 30-60 seconds until everything is evenly mixed.
  • I should preface by saying there are A LOT of different methods of folding wontons out there. In our video, my dad explains two easy methods to try.
  • For the second method, all we need is a spoon. After putting about a teaspoon of filling in the center of the wrapper, we'll press our thumb and index fingers into a hole and drape the wrapper over the center of hole.
  • After folding, you can cook them immediately and skip this part.
  • Next, we'll bring a pot of water to a boil to start cooking our wontons.
  • We'll transfer the wontons out of the pot to stop them from cooking. Call your loved ones over! It's time to eat :)

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