Recipe byThe ZestyPlate Kitchen
Crisp little Chinese parcels of seasoned pork and vegetables, deep-fried golden and served with a dipping sauce.
Little parcels of seasoned pork and vegetables tucked into thin wonton skins and fried until golden and crunchy. They are made for sharing, with a good dipping sauce on the side. The folding feels slow at first but speeds up fast, and that crisp shell is well worth it.
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Prep 30 min
Cook 15 min
Total 45 min
Medium
Scale:
- 1lb Pork
- 3 chopped Garlic Clove
- 1 tsp Ginger
- 1 tbs Soy Sauce
- 1 tsp Sesame Seed Oil
- 3 finely chopped Carrots
- 3 finely chopped Celery
- 6 chopped Spring Onions
- 1 Packet Wonton Skin
- Fry Oil
- Bottle Water
Tags:
MainMeal
Preparation
- Combine the pork, garlic, ginger, soy sauce, sesame oil and vegetables in a bowl.
- Separate the wonton skins.
- Place a heaped teaspoon of filling in the centre of each one.
- Brush water along two edges of the skin, covering about a quarter of an inch from the edge.
- Fold the skin over into a triangle and press the edges to seal.
- Pinch the two long outer points together.
- Heat the oil to 450F and fry 4 or 5 at a time until golden.
- Drain and serve with the sauce.
Tips from the ZestyPlate Kitchen
- Use just a teaspoon of filling so each wonton seals properly and fries evenly.
- Brush the edges with water and press firmly to push out any trapped air.
- Fry in small batches to keep the oil hot, which is what crisps them up.
- Drain on kitchen paper and serve them hot with the dipping sauce.
Frequently Asked Questions
Yes, the same filling boils or steams well, or you can drop them into soup. Frying just gives the crispest finish.
Freeze them uncooked in a single layer, then bag them up. Fry straight from frozen, allowing a little extra time.
Usually too much filling or trapped air. Use less, press the air out and seal the edges firmly.
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