Tag Archives: wontons

Pork Wontons

I’ve been on quite the heath food blogging kick lately, and I think it’s time I that take it back a notch and prove I am still human and that I love fried food.  I try to stay away from deep fried food at home as much as possible, but there are just some foods that are better cooked using this method than any other.  For these pork wontons, I’m sure you could brush them slightly with oil and bake them, but I’ve never personally tried it that way.wontons3

The wontons I make are unlike most wontons you’ll find in restaurants.  First difference, I hand make them and they’re not a product conveniently purchased nearly cooked and just to be thrown in the deep fryer for a few seconds like you’d find at most restaurants.  Second, I fold mine differently than the traditional wonton.  I’m not sure if there is a perfect way to fold a wonton, but this is how my grandpa did it, so that’s how I do it.

I have strayed from the family recipe before and used ground chicken because someone I knew couldn’t eat pork, and they turned out just as good.  When I substituted the chicken I used a little bit of Panko breadcrumbs to help the wonton mixture retain moisture.  I liked it so much, that I’ve now incorporated that into my pork wontons as well.  It’s not a necessity in this recipe, but I think it makes them a little fluffier and not so dense in the middle.

Ingredients:
1 package round wonton wrappers (or gyoza wrappers)
½ lb ground pork
¼ c green onion (chopped fine)
1 can water chestnuts (chopped fine)
1 egg (beaten)
¼ c breadcrumbs (unseasoned)
1 tsp soy sauce
1 tsp white pepper
½ tsp sesame oil
Water or a 2nd beaten egg for sealing wontons

Directions:  Preheat frying oil at 375 degrees in fryer.  In a bowl, combine green onion, water chestnuts, beaten egg, breadcrumbs, soy sauce, white pepper and sesame oil.  Mix together.  Then add the pork and fold in.  *I like to get all my flavors together, then add the meat, if you mix the meat too long it can sometimes get tough.  Once meat mixture is combined you can assemble the wontons.  Place a small spoon full in the center of the wrapper and then seal the wonton by coating the edge with water or beaten egg.  Press the edges of the wonton together well, do not allow air into the wonton.

I’ve learned the hard way that it’s smart to have a cookie sheet prepared with parchment paper and plastic wrap on reserve to cover the made wontons.  If they dry out too much they can crack which then makes a mess when you deep fry.

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After you’ve assembled all the wontons, fry them just prior to serving.  In the fryer be sure to fry both sides, and when they are golden brown you know they’re fully cooked.

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Enjoy!  If someone has baked wontons, please share your experience with me because I’d like to know how they turn out.  Also, the Green Onion Condiment I made goes EXCELLENT with these wontons.

Have a great week!

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