Delicious Crispy Pork Wontons
Ingredients
- Plenty of light oil (I used rice bran oil) for deep frying
- 250 g of pork mince
- 1 tablespoon of oyster sauce
- 1 spring onion thinly sliced
- 1 teaspoon ground ginger
- 1 teaspoon of Chinese five spice
- 150 g of water chestnuts chopped
- 30 wonton wrappers
- 1 egg white
- 2 teaspoons soy sauce
Instructions
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Mix the pork, oyster sauce, spring onions, ground ginger, Chinese five spice, water chestnuts and soy sauce together in a bowl.
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Lay out all of your wonton wrappers on a flat, clean surface and then put about 1 teaspoon of pork filling in the middle of each wonton wrapper.
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Brush some egg white around the edge of each wonton wrapper, then stick one corner of the wonton wrapper to the opposite corner to make a nice triangle. Then brush some egg white on one side of that triangle and then pull both side down and stick them together (if you're confused, watch the demonstrational video in the post).
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Do this with the rest of your wontons.
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Put enough oil in a pot for deep frying, then pre-heat that oil over medium-high heat (make sure the pot cannot be easily knocked over).
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Get a tray and line it with kitchen paper while you wait for the oil to heat up.
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Once you think the oil is hot enough, get a tiny piece of wonton wrapper and put it in the oil. If the little piece of wonton wrapper is floating, then the oil is hot enough to start frying the wontons.
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Add your wontons carefully to the oil (if you can't fit all of them at once, cook them in multiple batches) and fry for about 3 minutes or until golden brown and crispy.
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Transfer onto kitchen paper to drain and then serve.
Recipe Notes
- Don't add too much filling when trying to fill and wrap the wontons, no more than a teaspoon.
- If you're confused about how to wrap the wontons, look at the video in the post. It shows the process very clearly.
- If you're looking for a vegan or vegetarian filling, remember to look at the options I show in the post.
- Again, in my Tempura Prawn post, the sweet and sour dipping sauce in that recipe post will work brilliantly with these wontons, if you're looking for a dipping sauce option.
- You can cook the wantons in intensified stock to make a wonderful wanton soup. I show you how to make that intensified stock in my Chilli Noodle Broth and Beef and Udon Noodle Broth recipe posts.
- Don't forget that I also show you how to steam the wontons in the post.
- Feel free to fill and wrap the wotons in advance, and cook them on a later day.
- When you're setting up your oil for deep frying, make sure the pot can't easily be knocked over and that you're safe from hazard.