Fried Wontons Recipe
November 28th, 2006 | Chinese, Chinese Recipes | 29 Comments
(Chinese recipes, prepare authentic Chinese food now!)
Wontons–those dumplings of ground pork plus seafood goodies–are very popular as snack or appetizer. They come in small parcels and are available in many forms; deep-fried, boiled, steamed, or in soup.
After all the heavy Thanksgiving eating last weekend, I was craving for something light, appetizing, yet not overly complicated to make. As a result, I made these oh-so-beautiful fried wontons…
For this recipe, I used some bay scallops and mixed them with the minced pork. I also added some water chestnuts to give the fried wontons that extra crunchiness and interesting texture.
Wrapping wonton is actually quite easy and fun. Click on the video clip below and find out how you can make your own wontons.
Ingredients:
1/2 lb minced pork
12 bay scallops (chopped into small pieces)
1 pack of wonton skins
3 water chestnuts (peeled and chopped into small pieces)
1 egg (lightly beaten)
2 sprigs of coriander (chopped)
1/2 teaspoon of sesame oil
1/2 teaspoon of corn flour
1/2 teaspoon of fish sauce
A few dashes of white pepper powder
Salt to taste
Oil for deep frying
Method:
In a bowl, mix the minced pork, bay scallops, water chestnuts, chopped coriander, and corn flour. Add in half the beaten egg (save the other half for wrapping the wontons). Mix the ingredients well and season with fish sauce, salt, and some white pepper powder. Set aside.
Wrap the wontons with the wonton skins (please refer to the above video clip). Heat up some cooking oil in a wok and deep fry the wontons until golden brown. Serve hot with chili sauce or eat plain.
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OMG, they look so delicious I am salivating like a mad cow.
-Aileen
that’s very nice…
lovely blog you have here, really like the design.
Tongue of Fury
The Malaysian Food Review
You are right Rasa Malaysia, they are “oh-so-beautiful!” Mmm.. The golden brown crust looks stunning and I can only imagine how the crunchiness of the water chestnuts makes the wontons taste delectable!
Aileen – LOL. You should make your own so you can stop salivating.
Tongue of Fury – thanks for your kind words and welcome to Rasa Malaysia. I checked out your site and it’s cool!
Passionate Eater – That’s the fun of cooking; you make something so beautiful and then you eat them…very satisfying.
Dear readers,
YouTube is currently down so my video clip section is blank…do check back again and hopefully YouTube will be up and running soon!
wow!another of my favourite recipe:) thanks for sharing the recipe:)
paati
http://enveetusamayal.blogspot.com
Yum! Yum! One of my fave…the whole group, you know, the deep fried wantan, spring roll, pie tee…
Yum. Fried wantons are delicious. I made loads early this year.
The video is an excellent idea. When i posted a recipe on mine, i was worried that my description wouldn’t be clear to some people. Especially those who’ve never made them before.
The visual presentation definitely hits the spot.
Mae
Not only your golden wantons are beautiful…even your plating is gorgeous…
You got mad skillz Bee! I’m constantly amazed.
oh man, looking at your blog makes me wanna buy a ticket for the next flight home to eat some delicious food. lol
i was born and raised in penang too. and i miss penang food terribly. i like your featured posts on penang hawker food. now i want some char kuey teow, and oh chian, and ikan panggang, and and nasi lemak, and muar chi and cendol and…;)
Very pretty wontons! Looks yummy too!
TehSee – Mayo only works for shrimp wontons in my opinion.
Paati – I checked out your blog and your biryani looks killer. Gotta try that but with chicken.
WMW – Absolutely, they are the best snacks.
Mae – Your tiger shrimp wontons look very succulent. I still have some wonton skins left…
Tigerfish – thanks! I am an amateur and wannabe. ;)
Elmomonster – terima kasih banyak banyak!
Pwee – that’s exactly my intention or what I hope for–luring people to go to Malaysia via my food pictures. It’s Visit Malaysia Year 2007 soon so Malaysians and tourists alike should go. :)
Simcooks – thanks!
OMG! You really did bring the best out of Malaysian’s food.
I am surprised that you are in Irvine as I am in Pomona (if you heard of it).
Thanks for the tips and recepi.Your foods did bring my taste buds back to where I should belong..
Hi Min – thanks for your comment. Pomona is not too far away from Irvine, but I guess there is not a lot of Asian food there…you can always go to Rowland Heights, which isn’t too far away from Pomona.
Good luck.
Rowland Heights? Arrghh… I am not very picky in food, but I am kinda picky when it comes to hygiene. Chinese restaurants over there ain’t too good in LA County ratings.
If you wanna rate some Malaysian cuisine near by, I am not sure if you heard of “Penang” in West Covina. Not too bad but don’t bet on their Asam Laksa, it is horrible.
Min – I think Rowland Heights restaurant are new and quite clean. Did you have bad experience there before?
Penang in West Covina used to be very good, but now they changed their chef and owners so many times, it’s no longer good. Their Assam Laksa is the worst, like Chicken noodle soup.
these small things r a favourite in many pubs here in KL
Some dim sum restaurants offer mayo to go with fried wontons but I think this kills the original taste.
With water chestnuts in the wontons, they taste wonderfully sweet and crunchy. I like my wontons this way.
If they are boiled, including a fresh prawn in each wonton increases one’s enjoyment to a fantastic level.
You wrap those dumplings, girl!
- Chubbypanda
Tonixe – hmmm…wontons in pubs? Well have to check them out.
Bayi – yep on the water chestnuts. Taking about boiling, I actually used the leftover skins and made some boiled shrimp wontons…stay tuned for my post soon!
CP – I did wrap those dumplings. They are my hands…no cheating. ;)
I’m wondering if these wontons can be wrapped a day earlier, refridgerated and fried the next day? Or..would it get soggy?
Since peeling waterchestnuts are a killer (to me!)..I’m wondering if one can use turnips instead?
This is a TFIT (thank god it’s there!) blog for me..especially since I’m chewing my fingers. Thank you!
Mott – They would get soggy…I suggest you wrap the wontons on the same day you are going to deep fry them, preferably right after you wrap them.
Peeling water chestnuts shouldn’t be that hard, just use the right peeler. Plus you only need a couple of them. ;)
Thanks for visiting my blog and glad that you like it. :)
just found out your blog from your entry to DMBLGIT Nov 2006…you have a great blog & beautiful photos!
Hi.. im malay and here in Malaysia
But i love chinese very much and even my bf is chinese.
Love ur blog… definately want to try the wonton for weekend with family since my grandma in town.
Post in more recepi pls.. Love it!
Beautiful post as usual. They remind sui mai and deep fried sui mai at that. They are gorgeous.
This fried wontons reminds me of the good dim sum buffet back in Msia. I guess I can make this fried wonton using chicken right?
i’m definitely trying this tomorrow!! yummm i love wantons
Hi,
what is bay scallops and where can I get them. Just in case, what the chinese name for it?