Description
Crispy Homemade Wontons are a delicious appetizer featuring seasoned ground meat wrapped in delicate wonton wrappers and fried to golden perfection. These bite-sized treats are perfect for parties or a tasty snack, paired with your favorite dipping sauces.
Ingredients
Scale
Filling
- 1/2 lb ground meat (your choice)
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 cup finely chopped water chestnuts (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Wontons
- 30 wonton wrappers
- Water for sealing
Frying
- Vegetable oil for frying (enough for deep frying, about 2-3 cups)
Instructions
- Prepare Filling: In a mixing bowl, combine the ground meat, finely chopped green onions, soy sauce, sesame oil, grated fresh ginger, minced garlic, chopped water chestnuts (if using), salt, and white pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Fill Wontons: Place one wonton wrapper flat on a clean surface. Spoon about 1 teaspoon of the prepared filling into the center of the wrapper.
- Seal Wontons: Moisten the edges of the wrapper lightly with water using your finger. Fold the wrapper diagonally to form a triangle, pressing out any air pockets and sealing the edges tightly. For a traditional look, bring the two opposite corners of the triangle together and seal them with a little water.
- Heat Oil: In a deep pan or wok, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the correct temperature for optimal crispiness.
- Fry Wontons: Fry the wontons in batches to avoid overcrowding, cooking them for about 2-3 minutes each batch. Turn occasionally to ensure they brown evenly and become crisp. When golden brown, remove them with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve the crispy wontons hot, accompanied by soy sauce, sweet chili sauce, or your favorite dipping sauce for maximum flavor enjoyment.
Notes
- Do not overfill wonton wrappers to prevent tearing during frying.
- Ensure the oil is hot enough before frying to avoid soggy wontons.
- Water chestnuts add a nice crunch but can be omitted if unavailable.
- Ground pork, chicken, or turkey can be used based on preference.
- Wontons are best served immediately for crispiness but can be kept warm in a low oven if needed.
