Classic Dish Fried Wonton

Classic Dish Fried Wonton

  Chinese Classic and Traditional Dish                                Fried Wonton 

Fried wonton is really most popular court in China; fried wonton is a filled dumpling in spicy ingredient and is used as a supplement to many different types of Chinese cuisine. As a traditional and classic food in China as a kind, wonton arose in the north of China. The wonton recipes are usually on the basis of their fillings can vary considerably. A fried wonton is usually dropped in a soup or served as fried snacks. The form of a wonton also has varies greatly depending on the region. Fried wonton is usually served either as an appetizer or snack. Although not generally seen in authentic Chinese cuisine, they are very popular with American Chinese cuisine. Indonesia, Japan and Australia also have their own versions of popular. Even though the ingredients for the filling are able to distinguish between all these versions are deep fried in oil until golden brown and crispy and served hot, either on your own or with a dip.

Ingredients

(4-6 persons; 40-60 Wan Tan)

40-60 wonton wrappers, 200 g minced meat; 2 tbsp light soy sauce, 1 tablespoons sesame oil, a pinch of salt and a pinch of white pepper.

Usually people like to add in other things such as prawns, mushrooms, carrots, ginger, garlic etc. But you can also use simple ingredients, which in fact is sufficient.

Procedure

(Preparation time: 20-30 minutes)

1. Mixed the ingredients.

2. Wrap your wonton. Insert a teaspoon (flat) fills in the center of the packaging and fold it in a triangle shape only by half (right in the picture).  Lightly press the filling a bit flat. This is probably not the most beautiful form for a wonton, but it is definitely the easiest way to cook.

3. Heat your oil. If you do not want to use too much oil, only Wok (or whatever-pots) with around a thumb length deep oil. Avoid boiling oil on the wonton roasts, or the shell would burn before the fillings are thoroughly cooked. Use a swab (or something), to touch the bottom of the woks, the temperature is fine, if you can see, bladder, if you start to touch the ground. Low heats then go.

4. Start frying. Set the wonton in batches, fry until they are golden brown, the only should take less than a minute. Note that the color of the wonton should be golden brown; You must take it from the oil, if the color is lighter than the wonton will continue with its own heat cook for a while, even if you take it out of the oil.

5. Bon-Appetite. The fried wonton is best served, as soon as possible after it is cooked; since the crispiness is gradually fade after cooking.