Anyone have a recipe for pan fried won-tons?

Question

My husband and i both love chinese food. These are one of our favorites. We used to order them at a local family owned chinese restaurant. Since we moved, i can't find a place local with a good version of these. I don't want a bought pre-made frozen version. Anyone have a recipe for these? I'd really appreciate it! Thanks!

Answer 1

Recipe One

1 servings (About 60 to 70 won tons}

  

       1 lb    Won ton skins

     1/2 lb   Fresh ground pork

     1/2 lb   Fresh prawns

       4        Dried mushrooms, soaked for 2 hours

       8        Water chestnuts, finely chopped

       2        Stalks green onions, finely chopped

       2 sm  Eggs, beaten

     1/4 ts  Pepper

   1 1/2 ts  Salt

  

Shell and devein prawns.  Mince fine.  Stem mushrooms and mince caps. Mix with prawns, pork, water chestnuts, green onions, half of the beaten eggs and all of the seasonings.

  

WRAPPING:

  

Place won ton squares on working surface so corners face up, down, left and right.  Place 1 teaspoon filling in the center of each skin. Dip a little of the beaten egg onto the bottom corner, bring top corner to meet bottom corner.  Press to seal.  Moisten left corner and bring right corner to meet it.  Press to seal.  [This should give you a little bundle that looks kind of like a nurses hat.  S.C.]

  

FRYING:

  

Heat 4 cups oil in wok.  Fry wrapped won ton until golden (about 2 minutes).  Turn over once.  Drain and serve hot.

  

DO-AHEAD NOTES:

  

Deep fry won ton, cool and freeze.  To reheat, preheat oven to 350F.

  

Place frozen won ton onto cookie sheets and heat for 12 to 15 minutes.

  

COMMENTS:

  

You may substitute ground turkey for meat in won ton filling.

  

However since turkey is drier and more bland than pork, add a few more water chestnuts and 1/4 tsp. monosodium glutamate to enhance flavor and texture.

Recipe Two

4 Servings

--------------------------------------...

1/2 package wonton skin  

1/2 cup vegetable oil  

1 tablespoon soy sauce  

1/2 cup ground pork  

1 pinch ground pepper  

1 clove garlic  

2 sprigs cilantro Optional

Tips and substitutions

Substitute ground chicken or turkey for the ground pork if you like.

Make sure you don't over stuff the wonton. The skin will get burned before the pork is cooked.

For filling: Mince garlic and cilantro. Mix all ingredients together, except for the wonton skin and vegetable oil.

To make the wonton, put half a teaspoon of the filling in the middle of the skin. Pick up one corner and fold it to the diagonal corner. Pick up the 2 ends that have 45 degrees angle (the ones where the fold is) and wet them with a dab of water on you finger. Pinch the two corners together. You will want to prepare all of your wontons before frying them, so that you are not trying to manage both the hot oil and getting the wontons folded.

Heat up the oil in a frying pan or wok at medium heat. To test when the oil is hot enough, stick a wooden chopstick in the oil. When the oil is ready the bubbles will come up from the chopstick. Fry the wonton until golden brown. Watch the heat carefully. Keep turning them to cook them all the way through. You may want to break open the first couple wontons to make sure that the centers get cooked.

This recipe will make 25 wontons. Serve hot with the sweet and sour sauce

Recipe Three

Pan-Fried Veggie Wontons with Sesame Dip Ingredients

DIP 3 Green onions; minced  

1/3 c Seasoned rice vinegar  4 tb Cilantro leaves; chopped  

1/3 c Soy sauce  3 Garlic cloves; minced  

1/2 c ;water  1/4 ts Crushed red pepepr or to  

2 tb Sesame oil  1 tb Soy sauce  

1 ts Chile oil OR  1 tb Sesmae oil  

1/2 ts Red pepper; crushed  24 Wonton wrappers  

WONTONS 3 tb Vegetable oil  

1/2 c Cabbage; shredded  1/8 c ;water  

1/3 c Carrots; shredded  

Instructions for Pan-Fried Veggie Wontons with Sesame Dip

Dip: Combine all dip ingredients in a small serving bowl. Place in the center of a small serving platter. Wontons: In a bowl, combine cabbage, carrots, green onions, cilantro, garlic, red pepper, soy sauce and sesame oi. Mix well. Put a small spoonful of filling in each wonton wrapper. Fold corner-to-corner to make a triange, then fold in the side, like an evnelope. Repeat with remaining wontons. Coat the bottom of a nonstick frying pan with oil and heat over medium-high heat until hot. Gently place wontons in a pan and let cook until bottoms are golden and crusty, about 3 minutes. Thenpour water into pan, cover an dlet wontons steam for about 2 minutes. Arrange on the platter. Makes 24 wontons.

Answer 2

nope

Answer 3

Here you go! :)

Ing:

2 tbsp peanut oil

1 1/2 tbsp grated fresh ginger

2 medium garlic cloves, pressed

2 tofu cakes, crumbled

1/2 cup finely chopped scallions

2 tsp dark sesame oil

2 tbsp soy sauce

Won ton wrappers

Bowl of lukewarm water

Cornstarch for dusting

Heat peanut oil in a wok. Sizzle the ginger and garlic

briefly then add tofu and stir-fry for a few minutes.

Add scallions, sesame oil and soy sauce, stir well. Set

aside to cool.

Set up a work area with won ton wrappers, water and

cornstarch. Place a wrapper in front of you in a

diamond position. Drop a heaping teaspoonful of

filling in the center of the wrapper. Moisten all 4

edges with water, pull the top corner down to the

bottom, folding the wrapper over the filling to make a

triangle. Press edges firmly to make a seal. Bring

left and right corners together above the filling.

Overlap the tips of these corners, moisten with water

and press together. Place completed wrapper on the

corn-starch platter and continue till all wrappers are

used.

TO FRY: Heat 2 to 3 cups of oil in a wok till hot.

Deep fry won tons in batches till golden, 2 to 3

minutes on each side. Drain. Serve with dipping sauce

or duck sauce.

Uncooked won tons will keep in the freezer for a good 2

months if well wrapped. Thaw before frying.