Fried Wonton Recipe
Deep-fried wonton skin wrapped with ground chicken.
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Ingredients
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Appetizers
Method
Appetizers
- 1
Make filling
In a large mixing bowl, combine ground chicken, finely chopped green onions, minced garlic, minced ginger, soy sauce, sesame oil, and cornstarch. Mix until just combined; do not overwork the meat. Add salt and white pepper to taste and mix briefly to distribute seasoning.
- 2
Prep wrappers
Keep wonton wrappers covered with a damp towel to prevent drying. Have a small dish of water ready for sealing edges.
- 3
Fill and seal wontons
Place about 1 teaspoon of filling in the center of each wrapper. Lightly moisten the edges with water. Fold the wrapper to seal and form into a traditional wonton shape (pleated edge or triangle). Pinch edges firmly to prevent leakage; place sealed wontons on a parchment-lined tray as you wrap.
- 4
Heat oil
Pour oil into a deep, heavy pot or wok to a depth of at least 2 inches. Heat to 350-375°F (175-190°C). Use a thermometer to monitor temperature.
- 5
Fry
Fry wontons in batches, about 6-8 at a time, for 2-3 minutes per batch or until golden brown and crisp. Do not overcrowd the pan; turn as needed for even browning.
- 6
Drain and serve
Transfer fried wontons to a plate lined with paper towels to drain excess oil. Serve hot with dipping sauces such as soy-based dip or sweet chili sauce. Garnish if desired with sesame seeds.
