FRIED WON TONS (AMERICAN STYLE)
I'm an Army Brat raised by a Southern mom. Many of the foods that my mom cooks have origins somewhere else, but she would always give them her own special Southern twist. This is is one of them. The recipe came from a Korean friend but my mom made it distinctly American using ground beef and onions. While this recipe has few ingredients, it is a booger to make because it is time-consuming. We only have these on special occasions and only two or three times per year. But in spite of all that, you need to give these a try. You won't be disappointed.
Provided by Melissa Etheridge @melissareeseetheridge
Categories Beef
Number Of Ingredients 8
Steps:
- Several hours before you want to fry the won tons, brown the beef. Then add the onions, jalapenos,and garlic. Add the salt and pepper. Let simmer for about 15 to 20 minutes.
- Allow the ground beef mixture to come to room temperature.
- Prepare all of the ingredients that you will need to assemble the won tons. You will want your wrappers, your ground beef mixture, a small bowl of water for dampening the wrappers, a small spoon or teaspoon.
- Take one wrapper and fill it with the desired amount of filling taking care not to overfill; if you put too much filling in your wrapper, your wrapper will not seal properly.
- Moisten the edges of the wrapper and overlap them to create a little "envelope". There are other ways to fold won tons, but I find this is the easiest for me.
- Place each assembled won ton on a tray lined with parchment paper; for each new layer, put down a new piece of parchment. The won tons shouldn't stick to one another before they are fried.
- Continue assembling the won tons until you either run out of filling or run out of wrappers. Usually I run out of wrappers before I run out of filling~I just use whatever filling is left for another recipe.
- When your peanut oil has reached at 350 degrees, you will place around twenty to twenty-five won tons for each frying. When the won tons float to the top and they are golden brown, you know they are ready to eat.
FRIED WONTONS
This is a great appetizer that is a nice change of pace. Can be prepared ahead of time. It makes lots so it helps to have a buddy to to some folding! Serve with sweet & sour sauce for dipping.
Provided by Just Janie
Categories Asian
Time 1h15m
Yield 100 wontons, 20 serving(s)
Number Of Ingredients 8
Steps:
- Combine pork, onions, garlic, ginger, red pepper flakes & soy sauce in bowl. Set aside.
- Grate cabbage into another bowl. Cover with
- boiling water. Stir. Drain & Squeeze out as much water as possible.
- Combine cabbage with pork mixture.
- Place about 1 tsp of this mixture in center of wonton skin and fold, wonton style*.
- Deep fry at 375 for about 3 minutes. Drain. Serve hot with dipping sauce.
- * Wonton skins packages have folding directions printed on them. If not - try this:.
- Lay skin on board with corners pointing North, south, east & west (Diamond shape).
- Place filling a little north of center. Moisten edges. Fold south tip up to north tip. Press edges to seal. Bring east & west tips in to center. Bring the north tip down towards eat/west tips. Oh Heck -- If you are old enough to remember, make it look like a diaper!
Nutrition Facts : Calories 184.7, Fat 5.5, SaturatedFat 1.9, Cholesterol 19.9, Sodium 347.1, Carbohydrate 25, Fiber 1.4, Sugar 1, Protein 8.4
HAWAIIAN FRIED WON TONS
This recipe has been a hit at EVERY party and it's so easy to make! I'm not sure how I got the recipe but it's ono (means 'delicious' in Hawaiian)!! I've received so many requests for the recipe, I've decided to add it. Even people who don't like Spam, love it!! I've gotten wonderful recipes from you all it's about time to share the goodies! Aloha and enjoy!!
Provided by ROZEWSKI
Categories Appetizers and Snacks Meat and Poultry Pork
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together the lunchmeat, water chestnuts, green onions, parsley, hard-cooked eggs, pepper, and oyster sauce. Set aside.
- On a clean flat surface, such as a cutting board, lay out 4 to 6 wonton skins at a time. Place a tablespoon of the meat mixture into the center of each one. Keep a small bowl of water next to the work area to dip fingers in. Use wet fingers to moisten the corners of each wrapper. Quickly pinch all 4 corners together to seal in the filling. If it doesn't hold, use more water. Keep filled wontons covered with plastic wrap to prevent drying while the others are made.
- Heat one inch of oil in a deep heavy skillet over medium-high heat, or heat recommended amount of oil in a deep-fryer to 365 degrees F (185 degrees C). Fry wontons for a few minutes on each side, or until golden. Remove to paper towels to absorb excess grease. Enjoy the grinds!
Nutrition Facts : Calories 330.2 calories, Carbohydrate 26.9 g, Cholesterol 82.8 mg, Fat 20.1 g, Fiber 1.4 g, Protein 10.5 g, SaturatedFat 5 g, Sodium 724.4 mg, Sugar 0.7 g
FRIED WONTONS
When I was a child, my mom often kept me busy making wontons, putting three or four packages of the skins and a big bowl of pork-and-shrimp filling in front of me. (That's 150 to 200 wontons!) She served the fried wontons to family and guests alike, who delighted in dipping the crispy morsels into our homemade sweet-and-sour sauce, a lighter version of the Chinese classic flavored with fish sauce instead of soy sauce.
Yield makes about 48 wontons, to serve 6 to 8
Number Of Ingredients 11
Steps:
- To make the filling, in a bowl, combine the pork, shrimp, scallion, garlic, cornstarch, sugar, salt, and pepper and use chopsticks or a fork to mix well.
- To fill the wontons, work in batches of 6 to 8 wonton skins. Place them on a work surface, such as large cutting board, inverted baking sheet, or tray. Using 2 teaspoons or demitasse spoons, place a scant teaspoon of filling (about the size of a 1/2-inch marble) in the center of a wonton skin. Dip a pastry brush in water and lightly brush the entire edge of the skin. Pick up a corner of the wonton skin and fold it over, enclosing the filling and forming a triangle. Press the edges of the triangle firmly with your finger to seal. Make sure that there are no air bubbles, or the wontons will bob around in the hot oil, and that the edges are well sealed, or the wontons will split open when they hit the hot oil. Place the finished wonton on a large plate or tray. Repeat until all the filling is used up.
- Put a wire rack on a baking sheet and place the sheet next to the stove. Pour oil to a depth of 1 1/2 inches into a wok or 5-quart Dutch oven and heat over medium-high heat to 350°F on a deep-frying thermometer. (If you don't have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
- Working in batches of 4 to 6, slide the wontons into the hot oil and fry, turning once, for about 2 minutes on each side, or until golden brown. Using a skimmer, transfer to the rack to drain.
- Arrange the wontons on a platter. Serve hot as finger food along with the sauce for dipping.
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- Start by making the filling. Simply combine the ground pork, chopped scallions, sesame oil, soy sauce, wine (or sherry), sugar, oil, water, and white pepper in a bowl. Whip everything together by hand for 5 minutes or in a food processor for 1 minute. You want the pork to look a bit like a paste.
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