Chinese Fried Wonton
You can never have too many hor d'oeuvre recipes, so give Chinese Fried Wonton a try. This dairy free recipe serves 50 and costs 21 cents per serving. One portion of this dish contains about 3g of protein, 3g of fat, and a total of 61 calories. From preparation to the plate, this recipe takes about 35 minutes. 193 people were glad they tried this recipe. Many people really liked this Chinese dish. Head to the store and pick up ground meat, egg, green onion, and a few other things to make it today. It is brought to you by Steamy Kitchen. With a spoonacular score of 17%, this dish is rather bad. Crunchy Chinese Chicken Salad with Wonton Chips, Rice Noodles With Wonton/chinese Ravioli In Mushroom Sauce, and Chinese Beef Stir-Fry with You Tiao (Chinese Fried Dough) are very similar to this recipe.
Servings: 50
Preparation duration: 25 minutes
Cooking duration: 10 minutes
Ingredients:
cooking oil for frying
1 egg
1 tablespoon grated fresh ginger
2 cloves garlic, finely minced
1 stalk green onion, chopped
1 pound ground meat (chicken, turkey, beef, lamb, pork)
2 cups finely chopped kale (leaf only) or vegetables
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/2 cup water
50 wonton wrappers, defrosted
Equipment:
whisk
bowl
baking sheet
plastic wrap
pot
wok
Cooking instruction summary:
In a large bowl, add the meat, ginger, garlic, green onions, soy sauce, oyster sauce, curry powder and kale and mix well to combine. To make the egg wash, in a small bowl, add the water and egg and whisk with a fork. To assemble the wontons, place a wonton wrapper flat in the palm of your hand. If frying, add 1 teaspoon of mixture to the center of the wrapper. If boiling, add 1 tablespoon of the mixture. Dip a finger in the egg wash, and paint all 4 edges with the wash. Fold the wonton in half, corner to opposite corner to make a triangle. Seal tightly all around. Make sure there are no air pockets or holes in the wonton. Fold the longer two triangle points together and seal to make the wonton shape.Place folded wonton on a clean, dry plate or baking sheet and cover with plastic wrap to avoid drying out. When wontons are all folded, you can store or freeze.To fry wontons, add 1 to 1 1/2 inches of cooking oil to a wok or pot. Heat the oil until it reaches 375F. Add a few wontons to the oil to fry, turning occasionally until they are golden brown. Remove them to a draining rack placed over a baking sheet so they can drain excess oil.To boil wontons, see the recipe direction #6 from the Pork and Spinach Wontons recipe.TO STORE:- If you want to freeze the wonton, place all the UNCOOKED wonton flat on a plate. Do not crowd. Cover with plastic wrap and freeze. Once the wonton are frozen, you can gather them up and store in freezer bag. This ensures that the wonton freeze individually (otherwise if the wonton froze and stuck together, it would be nearly impossible to cook.- When ready to cook frozen wonton, they can go from freezer to simmering broth. Follow exact same cooking instructions. Since the wonton is frozen, it will take longer time for the broth to return to a simmer -- so it's self timing!
Step by step:
1. In a large bowl, add the meat, ginger, garlic, green onions, soy sauce, oyster sauce, curry powder and kale and mix well to combine. To make the egg wash, in a small bowl, add the water and egg and whisk with a fork. To assemble the wontons, place a wonton wrapper flat in the palm of your hand. If frying, add 1 teaspoon of mixture to the center of the wrapper. If boiling, add 1 tablespoon of the mixture. Dip a finger in the egg wash, and paint all 4 edges with the wash. Fold the wonton in half, corner to opposite corner to make a triangle. Seal tightly all around. Make sure there are no air pockets or holes in the wonton. Fold the longer two triangle points together and seal to make the wonton shape.
2. Place folded wonton on a clean, dry plate or baking sheet and cover with plastic wrap to avoid drying out. When wontons are all folded, you can store or freeze.To fry wontons, add 1 to 1 1/2 inches of cooking oil to a wok or pot.
3. Heat the oil until it reaches 375F.
4. Add a few wontons to the oil to fry, turning occasionally until they are golden brown.
5. Remove them to a draining rack placed over a baking sheet so they can drain excess oil.To boil wontons, see the recipe direction #6 from the Pork and Spinach Wontons recipe.TO STORE:- If you want to freeze the wonton, place all the UNCOOKED wonton flat on a plate. Do not crowd. Cover with plastic wrap and freeze. Once the wonton are frozen, you can gather them up and store in freezer bag. This ensures that the wonton freeze individually (otherwise if the wonton froze and stuck together, it would be nearly impossible to cook.- When ready to cook frozen wonton, they can go from freezer to simmering broth. Follow exact same cooking instructions. Since the wonton is frozen, it will take longer time for the broth to return to a simmer -- so it's self timing!
Nutrition Information:
covered percent of daily need
