Deep Fried Dim Sum Wonton Recipe with pork and shrimp filling
One of my most favorite Deep Fried Wonton Recipe ever. This is a must try. I highly recommend getting everything and making them. You won't be disappointed.
For Double Batch (Perfect for family)
- 1) pound of ground boneless Lean Pork
- 1) 300 gr bag or Raw Shrimp (shell-less or shelled)
- 1) can water Chestnuts
- 2) teaspoons Ginger Paste
- 2) tablespoons Oyster Sauce
- 1) tablespoon Soy Sauce
- 2) tablespoons Chinese Rice Wine, Dry Sherry or Rice Vinegar (I use Rice Vinegar)
- 2) teaspoons Granulated Sugar
- 2) drops of Sesame Oil
- Add dash of Salt
- Freshly ground White Pepper, to taste
- Wonton Wrappers, as needed
Finely chop shrimp. Peel (if needed) the water chestnuts and finely chop. Mince the ginger (unless it's a paste) until you have 2 teaspoons.
Combine everything in a bowl and mix.
- Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.
- Put on one side of a damp towel. (Cover the wontons with the other side of the towel until ready) or start deep frying.
Deep-frying the wontons:
- Heat oil for deep-frying to 360 degrees. Add wonton in small batches and fry, turning occasionally, about 2 minutes or until golden brown. (Make sure it's cooked. It is pork after all.)
- Remove with a slotted spoon and drain on paper towels or newspapers.