• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Fried Wonton

  • Recipe Submitted by on

Category: Seafood, Chinese

 Ingredients List

  • 1 lb Wonton skins; -=OR=-
  • 1 lb Home made wonton*
  • 1/2 lb Ground pork;fresh
  • 1/2 lb Shrimp; fresh
  • 4 Chinese mushrooms;dried
  • -soaked for 2 hours
  • 8 Water chestnuts; finely chop
  • 2 Green onion stalks;chop fine
  • 2 Eggs;small; beaten
  • 1/4 ts Pepper
  • 1 1/2 ts Salt


*Recipe is included in this collection. Shell and devein shrimp. Finely
mince. Stem mushrooms and mince caps. Mix with shrimp, pork, water
chestnuts, green onions, half of the beaten eggs and all of the seasonings.
WRAPPING: Place wonton squares on working surface so corners face up, down,
left and right.
Place 1 tsp. filling in the center of each skin. Dip a little of the
beaten egg on the bottom corner, bring top corner to meet bottom corner.
Press to seal.
Moisten left corner and bring right corner to meet it.
Press to seal. FRYING: Heat 4 cups oil in wok. Fry wrapped wonton until
golden (about 2 min.) and turn over once. Drain and serve hot. DO-AHEAD
NOTES: Deep fry wonton, cool and freeze. To reheat, preheat oven at 350
degrees. Place frozen wonton onto cookie sheet and heat for 12-15 min.
Yield: About 60-70 wonton.
COMMENTS: You may substitute ground turkey for pork in the wonton filling.
However, since turkey is drier and more bland than pork, add a few more
water chestnuts and 1/4 tsp. monosodium glutamate to enhance flavor and
texture. Serve with Sweet and Sour Sauce. Source: "Dim Sum" by Rhoda Fong
Yee. Formatted for MM by Karen Adler FNGP13B.

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