Fried Wontons

Name: Fried Wontons
Yield: makes about 48 wontons, to serve 6 to 8
Ingredients: 1/3 pound ground pork; 1/4 pound medium shrimp, peeled, deveined, and cut into pea-sized pieces; 1 small scallion, white part only, finely chopped; 1 small clove garlic, finely minced; 1/2 teaspoon cornstarch; 1/8 teaspoon sugar; Scant 1/2 teaspoon salt; 1/8 teaspoon black pepper; 48 square wonton skins (1-pound package); Corn or canola oil for deep-frying; 1 1/2 cups Sweet-and-Sour Sauce (page 312)

December 14, 2011

When I was a child, my mom often kept me busy making wontons, putting three or four packages of the skins and a big bowl of pork-and-shrimp filling in front of me. (That’s 150 to 200 wontons!) She served the fried wontons to family and guests alike, who delighted in dipping the crispy morsels into our homemade sweet-and-sour sauce, a lighter version of the Chinese classic flavored with fish sauce instead of soy sauce.

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