fried wonton, Chinese cuisine

Fried wonton

When we were children, two or three Sundays a year our parents took us to the Chinese restaurant. In addition to the inevitable spring rolls our other great passion was fried wonton. So, and we talk about almost fifty years ago, in Milan, Chinese restaurants were counted on the fingers of one hand and were certainly quite another thing of certain things that are in our days!

The quality was definitely of a good standard; perhaps not everything was faithfully prepared according to tradition but ... were other times!
And wontons were good, maybe because you could eat them with your hands, staining us, tablecloths and napkins of soy sauce.
In this preparation, I used the same filling used for pork shaumai and that I resume equal.

ingredients:

sheets for wonton

pz

30

pork

gr

250

Meat pork fat

gr

150

dried Chinese mushrooms soaked

pz

4

condiments

egg white

pz

2

glutamate

ct

1

rooms

ct

2

sugar

ct

1

sesame oil

CT

1

rice wine

ct

2

cornstarch

CT

2

frying

Fry oil QB

Preparation:

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First of all, given that often the sheets for the wontons are bought frozen, remember to remove the package from the freezer an hour before. And, when using it, open it at the top by covering it with a freshly damped cloth.
Prepare vegetables and meat passing gradually to the mixer; if the meat they are already been chopped from the butcher the task will be much easier.

Pour into the mixer the different seasonings and egg white and mix again.

Transfer the filling into a container.
Stretch a cloth slightly damp on the work surface and attach the few sheets at a time (they dry out quickly!) Leaving the other in their package, again covered by the previous canvas.
With the hands, form balls of filling more or less the size of a cherry and arrange them to one for puff pastry.

Brush two adjacent sides with a little 'of water and ripiegarvi above a triangle the other two racchiudendovi the filling. Tighten them with a slight finger pressure on the edges.
So continue until all of the pieces.

Fry in very hot but not boiling oil, following the same indications given for the spring rolls. Drain on absorbent paper and serve hot accompanied apart from soy sauce and possibly a agropiccante sauce.

ADVICES AND NOTES:

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  • The meat fat pork helps to bind the filling, it may be compared to the use that is made in certain homegrown recipes of ham fat. You can use the chest or the belly of the pig.
  • The dough for wonton It is usually found on the market in specialist food shops, now spread everywhere. While other preparations for Oriental cuisine you can, if desired, also be prepared at home, this is quite the must buy ready!
  • these fried ravioli are also a nice appetizer to a normal lunch; and also a great snack to insert a drink standing.

  • If there is not time or the desire to prepare one sauce agropiccante you can use one of those that are ready on the market; otherwise you can follow the same preparation (in a saucepan) of the sweet and sour sauce adding one or two teaspoons (ct) Pounds!