Recently we tried a new Chinese restaurant, and their menu listed Fried Wontons at 6 for $3.60. I thought this was pretty reasonable and something the monkey brothers might like to try…no, really! They were not all for me! True!! Anyway, EVERYBODY loved them, and it got me thinking about how easy it would be to make them. Is there anything better to snack on than something meaty and fried? I think not. Fried things are my crack. *Sighs, shakes head*
Thankfully this recipe makes so many you won’t mind sharing.
- 1 packet of square wonton wrappers (about 36)
- about 1 cup of leftover pot sticker filling. If you don’t have this in your freezer, just mix up about 250g of pork mince with ginger, garlic, chopped spring onion and a drizzle of soy sauce.
- Lay the wonton wrappers out on a clean tea towel or chopping board. I do this in about 4 batches. put a teaspoon of filling in the centre of each wrapper.
- Use your finger, a pastry brush or a spray bottle to lightly wet around the filling with water, do not over do it, they just need to be slightly damp.
- Fold the wonton wrappers over to make triangles, and press lightly together. The water will ensure they stick. Continue until you have used up all your filling or wrappers, whichever comes first.
- Heat a few centimeters of oil in a deep frypan, I use a mini wok for this. I use olive oil but whatever you have will be OK. While you are waiting a few minutes for the oil to heat up, line a plate with paper towels.
- When the oil is hot, drop in 5 or 6 wontons separately, so that they don’t stick together. Kind of slide them in so that the oil doesn’t splash. When they are brown on the bottom, use long handled tongs to turn them over; the whole process will only take a few minutes. Transfer to the paper towel lined plate to drain. If you need to top up the oil at all, give it a few minutes to heat up before cooking more wontons.
There you go, how easy was that! I’ve heard of these being made with a filling of cream cheese and spring onions, but as today is chocolate day I’m going to try them with Nutella. There might even be enough to share.