Fried Wontons

Ingredients

• Ground pork

  Fresh, raw

  12 oz or 339g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Shaoxing Cooking Wine

  Pagoda Brand

  ¼ cup or 100g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Canola oil

  1 tbsp or 14g

• Water

  Plain, clean water

  2 tbsp or 30g

• Pepper

  Spices, white

  ⅛ tsp, ground or 0.3g

• Wonton wrappers

  (includes egg roll wrappers)

  4kg

• Apricot jam

  Includes preserves

  2 tbsp or 40g

• Soy sauce

  Regular sodium, Shoyu

  ½ tsp or 3g

• Rice wine vinegar

  ½ tsp or 3g

• Honey

  2 tbsp or 42g

• Sauce, hot chile, sriracha

  6 tsp or 30g

• Soy sauce

  Made from hydrolyzed vegetable protein

  1 ½ tbsp or 27g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Water

  Plain, clean water

  1 tbsp or 15g

• Worcestershire sauce

  1 tsp or 6g

• Sesame seeds

  Seeds, whole, dried

  ½ tsp or 2g

Directions

1. 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.
2. To make the wontons, take a wrapper, and add about a teaspoon of filling. Overstuffed wontons will pop open during the cooking process and make a mess. Use your finger to coat the edges with a little water (this helps the two sides seal together).
3. For shape #1: Fold the wrapper in half into a rectangle, and press the two sides together so you get a firm seal. Hold the bottom two corners of the little rectangle you just made, and bring the two corners together, pressing firmly to seal. (Use a little water to make sure it sticks.)
4. For shape #2: Fold the wonton in half so you have a triangle shape. Bring together the two outer corners, and press to seal (you can use a little water to make sure it sticks).
5. Keep assembling until all the filling is gone (this recipe should make between 40 and 50 wontons). Place the wontons on a baking sheet or plate lined with parchment paper to prevent sticking.
6. At this point, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to Ziploc bags once they're frozen. They'll keep for a couple months in the freezer and be ready for the fryer whenever you're ready.
7. To conserve oil, use a small pot to fry the wontons. Fill it with 2 to 3 inches of oil, making sure the pot is deep enough so the oil does not overflow when adding the wontons. Heat the oil to 350 degrees, and fry in small batches, turning the wontons occasionally until they are golden brown.
8. If you have a small spider strainer or slotted spoon, you can use it to keep the wontons submerged when frying. This method will give you the most uniform golden brown look without the fuss of turning them. Remove the fried wontons to a sheet pan lined with paper towels or a metal cooling rack to drain.
9. Make one or all three sauces. SAUCE 1: SWEET APRICOT DIPPING SAUCE: Mix together 2 tablespoons apricot jam, 1/2 teaspoon soy sauce, 1/2 teaspoon rice wine vinegar. SAUCE 2: HONEY SRIRACHA DIPPING SAUCE: Mix together 2 tablespoons honey, 2 tablespoons Sriracha. SAUCE 3: SWEET SOY DIPPING SAUCE: 1 ½ tablespoons light soy sauce, 1 tablespoon sugar (dissolved in 1 tablespoon hot water), 1 teaspoon Worcestershire sauce, 1/2 teaspoon toasted sesame seeds (optional).
10. Recipe by: Bill (source: https://thewoksoflife.com/fried-wontons/)