143. Wontons rate high on my list of tapas and appetizers. My girls love "Crab Rangoon", which is fried wontons with a cheesy crab filling. Oh, so good. Most wontons you order in a Chinese Restaurant will have pork filling. And usually are in soup.With a taste for Chinese food and the desire to create something, my honey picked up wonton wrappers in the veggie section of the market. I had pork sausages and used them for the filling. I pushed the filling out of the sausage skins into a bowl. I chopped up scallion green onion, crushed a clove of garlic and added about 2 Tablespoons of soy sauce. Then a sprinkling of ground ginger till I could smell it in the meat. I prefer chopped or grated fresh ginger. Then opened a can of water chestnuts and chopped them, about half the can, into tiny cubes. I began to fill the wrappers with a small amount of meat but the wrappers were too small to pull up like little purses, so I decided to fold them in a triangle pocket shape.
Wipe the edge of the wrapper with cold water and use a 1/2 teaspoon size small spoon to fill each wrapper. Of course if you use the large size wonton you will have to adjust your filling amount.
You don't have to press too hard, just make sure there is a seal. Some people suggest cornstarch in water to seal...but plain old water works just fine. There is cornstarch already on each wrapper to keep them from sticking together.
Each wonton turned out perfect. Then place them on a tray or plate to rest as your oil heats up.
I fried them in hot canola oil, about 1 1/2 cup in a small sauce pot. Then, drained them on a paper towel.
They turned out so delicious!
Crispy and light on the outside and juicy tender meat on the inside. When you bit into them, the juicy center would burst in your mouth.
"Do not fear going forward slowly; fear only to stand still."