Tuesday, January 17, 2012

Fried Wontons

We finally got a dusting of SNOW.  AND this morning I found out my "late" Christmas, "early" Birthday gift is on it's way from my husband.  What do you think it is?!!?  I know what I wish it would be but I can't tell him in case it ISN'T what I hoped for!   Is that being greedy or a bad wife?  Hmmm...

Ok.....let's get to the subject at hand!

More Chinese food!  My family has a rich, teetering on abnormal love for Chinese food.  It is another chefwannabe secret.   I make it at home occasionally but the fact is, our hearts belong to Hong Hing, our favorite restaurant.  

I make fried wontons often as an appetizer or for parties.  These can be made with your own spices and flavors, this is incredibly interchangeable.  Learn the method and then let your imagination run wild!

I used ground turkey, I usually use pork.  I like the pork better, but as an avid ground turkey fan, I completely enjoyed it as well.  As a cook, the pork lends a juicier filling.  You can use whatever you like, add some shrimp or crab meat!

My family is also all about the condiments.  Make sure to have some dipping sauces handy!!  Duck sauce is my husbands favorite, he mixes it with a little wasabi and he is in heaven.   This recipe made 16 wontons.  Double or triple as needed!  My preparation might be slightly different than normal, I however am VERY careful about raw poultry and want to ensure it is done.  I have a bad history with under cooked poultry.  This is why I use the egg to bind, otherwise I wouldn't.  Try them, they rock!

You will need:
Wonton wrappers
1/2 lb ground turkey or pork
1 egg
1-2 tbsp soy sauce
1/4 tsp ground ginger
1 scallion (chopped)
1 shot of Sriracha Sauce (optional)
Salt and Pepper

In a skillet brown your ground meat of choice until it is halfway to the point of done or a bit more.  Let it cool.  Add it to your food processor along with all of the other ingredients.  Let it process about 10 to 15 seconds.  Remove and fill your wontons.  How you fold them is up to you.  I usually use round ones and fold like dumplings but regardless just make sure to use water or egg to seal the edges and get them sealed up.  Heat canola or peanut oil to 350.  Fry a few at a time, and drain on paper towels.  Happy Eats!

When you brown your meat throw in a handful of schopped shrimp!
Sesame oil.  BE CAREFUL it is my opinion, when you use to much your dish will taste burned, it can overpower your flavors so easily.
Oyster Sauce.  
Crab meat
You can also take a tiny salad shrimp whole and push it into the middle of your meat filling as a little surprise before sealing up your wonton.  

Let me know how you like them!!

Your "dippin' and trippin"chefwannabe

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