Fried Wontons

Name: Fried Wontons
Yield: makes 48 wontons, serving 6 to 8 as a snack
Ingredients: 1/3 pound medium shrimp, peeled, deveined, and cut into pea-size pieces (4 1/2 ounces net weight); 1/4 pound ground pork, fattier kind preferred, coarsely chopped to loosen; 1 scallion (white and green parts), finely chopped; 1/2 teaspoon plus 1/8 teaspoon cornstarch; 1/4 teaspoon sugar; Scant 1/2 teaspoon salt; 1 pinch of black or white pepper; 48 small square wonton skins (page 64); Canola or peanut oil, for deep-frying; 1 cup Sweet and Sour Sauce (page 217)

December 9, 2011

I’ve met few people who dislike fried wontons. They are irresistible: they fry up to a wonderful light crispness, staying true to their Cantonese name, which literally means “swallowing clouds.” Wrapping the filling in a thin skin is the secret to generating such an ethereal quality. Most commercial wonton skins are, sadly, on the thick side and turn a bit chewy after frying. For better results, look for Hong Kong–style thin wonton skins at an Asian market or, better yet, make your own at home. Fried wontons are most often enjoyed dipped in sweet and sour sauce, but they can also be served in a bowl covered by hot broth; the skins turn chewy and contribute a delightful richness to the soup.

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