Fried wonton, the simplest style - just seasoned minced pork as fillings, and no fancy shapes…
Fried wonton (Chinese dumplings)
40-60 wonton wrappers, 200 grams minced pork, 2 tablespoons light soy sauce, 1 tablespoon sesame oil, a pinch of salt and a pinch of white pepper.
Normally people would add in other stuff like prawns, mushrooms, carrots, gingers, garlic etc… but my fridge was so empty that day; I had to resort to using the simplest ingredients, which was actually sufficient.
Method (Preparation time: 20-30 minutes)
1. Mixed the ingredients.
Wrapped raw wonton
2. Wrap your wontons. Place a teaspoon (flat) of fillings to the centre of the wrapper, and just fold it by half into a triangle shape (right pic). Slightly press the filling a bit to make it flat.
This is probably not the prettiest shape for a wonton, but it’s definitely easiest to cook.
3. Heat your oil. If you don’t want to use too much oil, just filled your wok (or whatever pot) with around a thumb-length deep of oil.
Avoid boiling oil to fry the wonton; or the wrapper would burn before the fillings are thoroughly cooked. Use a chopstick (or something) to touch the bottom of the wok; the temperature is ok when you start seeing bubble when you touch the bottom. Switch to low heat then.
4. Start deep frying. Put the wontons in batches; deep fry until they are golden brown, which should take just less than a minute.
Note that the wonton’s colour in the above photo is not golden brown… you need to take it out of the oil when the colour is lighter, as the wonton will continue to cook itself with its own heat for a while even after you take them out of the oil.
5. Bon-appetite. The fried wonton is best served as soon as possible after it’s cooked, as the crispiness will fade gradually after cooking.
