Fried Wontons With Mustard Sauce Recipes

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.

Steps:

• Combine the ingredients for the mustard sauce in a small bowl and mix well. Set aside.
• Mix filling ingredients together in a medium bowl. Beat the egg with the water in a small bowl.
• To assemble the wontons, brush the edges of each wrapper with the egg wash. Place 2 teaspoons of the filling into each wrapper. Fold the wonton in half to make a triangle. Press to seal the edges securely. Bring the two corners along the base of the triangle in toward each other, overlap them, and press to seal securely. Transfer to a parchment-lined sheet pan and refrigerate until ready to fry.
• Fry the wontons in a deep saucepan of hot oil (325 degrees F) until golden brown. Remove to a sheet pan lined with paper towels to drain.
• Serve hot with the mustard sauce.

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.

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!