Category Archives: Chinese

Fried Pork Won Tons

by sandi

friedwonton1edit

There are so many wonderful joys in life, some intense and some so simple. 2 for 1 is one of the simple joys in life. Knowing you get two of something for the price of one is the best thing. More is better. It is just simple logic.

The recipe I shared with you yesterday is like that. Not only do you get to make won ton soup but you can also fry those won tons to make fried pork wontons. The only extra thing you need is frying oil. If you made the won tons for soup you are ready to make this recipe.

Didn’t I tell you 2 for 1’s were awesome. Seriously best of both worlds.

I am not sure if my family likes the fried won tons or the soup better. Honestly if I am making one I always make the other so really they never have to choose. Yep, I love them. They are some lucky people.

Here’s the recipe:
Source My Culinary Escapades

12 ounces of Jimmy Dean breakfast sausage (I use the reduced fat variety.)
1/2 cup finely chopped water chestnuts
1 tsp grated ginger (If you don’t have grated ginger use 1/2 tsp ground ginger. I have done this in a pinch and it works great.)
1/2 tsp sesame oil
1/4 cup sliced scallions
1-2 tsp soy sauce
Canola oil or Crisco for frying

In a mixing bowl mix the sausage, water chestnuts, ginger, sesame oil, scallions and several dashes of soy sauce until well incorporated.

Using a teaspoon place a pile of the sausage mixture in to the middle of the won ton. Wet 2 edges of the won ton with water and fold to make a triangle. Make sure to press from the center to the outside edges to seal the won ton, there is nothing worse than an exploding won ton in your oil. Air pockets can loose the filling and make the won ton not cook evenly. After folding into a triangle bring the long points up and attach using a bit of water.

Wonton Folding

Place your created won tons on a sheet pan until you are ready for your soup. You can make them in advance just make sure to not stack them on the sheet pan and cover with plastic wrap so they don’t dry out.

In a heavy duty pan, (I like to use my dutch oven because it produces a nice even heat.) heat up your oil to 370 degrees. You will need at least 2-3 inches of oil in your pan.

Once the oil is heated to 370 degrees drop a couple of won tons in the oil and fry for about 90 seconds. If they crisp up faster than that you need to reduce the temperature of your oil. They need to be in there for at least 90 seconds because the pork needs to cook through.

After 90 seconds remove them from the oil with tongs or a metal spoon and drain on paper towels or brown paper bags.

Serve as a side dish with some soy sauce for dipping and watch them disappear.

Enjoy!


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