Deep Fried Wontons
Cuisines
Cooking Instructions
Cooking: 5 minutes
Notes:
Pak choi or green cabbage can be substituted for Chinese leaf.
Standard chives or wild garlic can be used if Chinese chives are unavailable.
Folded uncooked wontons can be frozen and cooked directly from frozen, adding an extra minute to the frying time.
As an alternative to deep-frying, wontons can be boiled in soup broth or steamed for 3 to 4 minutes.
Prepare the Filling
Finely chop the garlic, ginger, spring onions, coriander, Chinese leaf, Chinese chives, and rehydrated shiitake mushrooms. In a mixing bowl, combine all the prepped vegetables with the minced pork, light soy sauce, sesame oil, and sugar. Mix thoroughly by hand until well incorporated.
Form the Ingot Wontons
Lay a wonton wrapper flat in a diamond orientation. Place a teaspoon of filling in the centre. Lightly dab the top edges with water, fold the bottom corner over to form a triangle, and press firmly to seal. Pull the bottom two outer corners together, dab with water, and squeeze securely to shape into a gold ingot.
Heat the Oil
Fill a wok or deep saucepan no more than halfway with vegetable oil. Heat to 180°C, testing temperature by dipping a wooden chopstick into the oil until it fizzes immediately.
Deep-fry the Wontons
Carefully lower the folded wontons into the hot oil in batches. Fry for 3 to 4 minutes, turning occasionally, until the pastry is golden-brown and crispy.
Drain and Serve
Remove the wontons with a slotted spoon and drain on paper towels. Serve hot alongside sweet chilli sauce for dipping.
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Ingredients
| Minced Pork | 200g |
| Garlic | 2 cloves |
| Ginger | 15g |
| Spring Onions | 2 |
| Coriander | 15g |
| Chinese Leaf | 2 leaves |
| Chinese Chives | 30g |
| Dried Shiitake Mushrooms | 4 |
| Light Soy Sauce | 1 tbsp |
| Sesame Oil | ½ tbsp |
| Sugar | ½ tsp |
| Wonton Wrappers | 24 |
| Water | 2 tbsp |
| Vegetable Oil | 500ml |
| Sweet Chilli Sauce | 4 tbsp |
