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fried wonton, Chinese cuisine 

Fried wonton

When we were children, our parents took us to the Chinese restaurant two or three Sundays a year.
In addition to the inevitable spring rolls our other great passion was fried wontons.

Then, and we are talking about almost fifty years ago, in Milan Chinese restaurants could be counted on the fingers of one hand and they were certainly quite different from certain things that are found today!

The quality was definitely of a good standard; perhaps not everything was faithfully prepared according to tradition but… they were other times!
And the wontons were good, perhaps also because you could eat them with your hands, staining us, tablecloths and napkins with soy sauce.

In this preparation, I used the same filling used for pork shaumai and that I resume equal.

Time, starting as always with the ingredients, we just have to start cooking!

 

ingredients:

sheets for wonton

pc.

30

pork

g.

250

Meat pork fat

g.

150

dried Chinese mushrooms soaked

pc.

4

condiments

egg white

pc.

2

glutamate

ts.

1

sale

ts.

2

XNUMX/XNUMX cup sugar

ct

1

sesame oil

TS.

1

rice wine

ts.

2

cornstarch

TS.

2

frying

Fry oil q.s.

 

Preparation:

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First of all, since wonton sheets are often bought frozen, remember to remove the package from the freezer an hour beforehand. And, when it is time to use it, open it at the top by covering it with a slightly damp 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.

Then pour the different condiments as well as the egg white into the mixer 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.

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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 water and fold the other two over them in a triangle, enclosing the filling. Tighten them with light finger pressure on the edges.
Continue like this until the sheets are finished.

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

Bon appetit!

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • 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 no time or desire to prepare one sauce agropiccante one of those available on the market can be used; otherwise you can follow the same preparation (in a saucepan) of the sweet and sour sauce adding one or two teaspoons (ct) Pounds!

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