She Strengthens

The Irresistible Allure of Fried Wontons

Fried wontons are a culinary delight that few can resist. Their crispy exterior and soft interior make them a perfect snack or appetizer. But what makes them so special? The secret lies in the wrapping of the filling in a thin skin, which gives them an ethereal quality.

The Perfect Wonton Skin

Commercial wonton skins can be too thick, leading to a chewy texture after frying. For a better result, look for Hong Kong-style thin wonton skins at an Asian market or make your own at home. This will ensure that your fried wontons are light and crispy.

A Delicious Twist

Fried wontons are typically served with sweet and sour sauce, but they can also be enjoyed in a hot broth. The skins become chewy and add a rich flavor to the soup. For a different twist, try serving them with a side of ginger chicken congee for a Cantonese-inspired meal.

Recipe

Yield: 48 wontons, serving 6 to 8 as a snack

Ingredients

For the filling:

• 1/3 pound medium shrimp, peeled, deveined, and cut into pea-size pieces
• 1/4 pound ground pork, coarsely chopped
• 1 scallion, finely chopped
• 1/2 teaspoon plus 1/8 teaspoon cornstarch
• 1/4 teaspoon sugar
• Scant 1/2 teaspoon salt
• 1 pinch of black or white pepper

To form and cook:

• 48 small square wonton skins
• Canola or peanut oil, for deep-frying
• 1 cup Sweet and Sour Sauce (see recipe intro)

Instructions

Make the Filling

Combine the shrimp, pork, scallion, cornstarch, sugar, salt, and pepper in a bowl and mix well. Cover and set aside for 30 minutes or refrigerate for up to a day in advance.

Assemble the Wontons

Line a baking sheet with parchment paper and lightly dust with cornstarch. Fill each wonton skin with about 1 teaspoon of the filling, creating triangles, flower buds, or nurse’s caps. Place the finished wontons on the prepared baking sheet.

Fry the Wontons

Heat oil to a depth of 1 1/2 inches in a wok, deep skillet, or 5-quart Dutch oven over medium-high heat to about 325°F. Working in batches of 4 to 6, slide the wontons into the hot oil and fry for about 1 minute on each side, or until golden brown. Use a skimmer to transfer to a wire rack to drain.

Serve and Enjoy

Arrange the wontons on a platter and serve hot as finger food along with the sweet and sour sauce for dipping.