Man I love me some Wontons! Making them can be a bit tedious and quite time consuming, but still, they just fly off the plate and into your mouth. Here is how I do it:
You’re going to need wanton wrapper. They usually come in packs of 50 I believe at most grocery stores. I usually find them near the tofu in the produce section. You can get them at an asian grocer too and they may have different varieties and be cheaper. The Hamtpon Oriental Market sells them frozen in packs of 100 for a bit cheaper than the regular grocery stores around here.
I usually use Pork but sometimes I may use shrimp or a mixture of pork and shrimp. You can get ground pork or some pork loin and grind it yourself in a food processor. I fry that up in the wok or pan being careful to make sure it doesn’t clump together; a fork is helpful with this. Once it is good and cooked I’ll drain it and remove from the wok leaving a bit of fat in there.
I typically chop up some garlic, cabbage and mushrooms into very small pieces and grate a carrot and some ginger; careful to keep all components separate. I fire up the wok again and drop in the garlic for a few seconds and then add the cabbage and carrots. Stir fry that for a minute or so and then add the mushrooms. Another minute or so and I add to that the ginger and some soy sauce. Finally I readd the pork to mix it all together and toss in a pinch or two of chinese five spice powder.
Becareful not to use too much soysauce and make the mixture to wet. Regardless, after letting it cool you’ll want to drain off any liquid before filling the wantons.
This is when it starts to get a bit tedious, especially if you are making a lot of wontons. Follow the directions on the wrapper on how to fill and shape the wontons. Usually I get a small dish of water, lay the wonton down, dip my finger in the water and coat the edges of the wonton wrapper with the water. I put about a teaspoon of filling down, being careful not to overfill. Fold one corner to the opposite corner making a triangle. Press down the edges, pull the three corners in and pinch them togther. It’s that simple.
I head up some peanut oil in the wok or frying pan (you could probably use a deep fat fryer for this if you want). I typically use enough to cover the wonton’s about halfway. Drop the wontons in for a few minutes and then turn. I typcially fry them until they turn a light golden brown. Your taste may varry.
Serve with plum or duck sauce and enjoy!