10 November 2012

Fried wontons

I'm not sure what it is about early November and fiddly Chinese food, but I decided to make wontons again this weekend, just as I did on the same weekend in 2010. Last time I steamed them, but as it wasn't a fasting day today (and as our new way of eating has been going so well), I decided to fry them this time.

The filling was a finely-chopped mixture of some of our winter vegetables: red and white cabbage, a carrot, red onion and two cloves of garlic, with a few mushrooms and some fresh ginger, salt and pepper. I put them all through the food processor which was very quick to do and created a fairly uniform dark purple paste.

A teaspoon of that mixture was put into the centre of each wonton wrapper, then the wrapper is moistened with water and folded in half over the filling:

and the two 'wings' of the hypotenuse are curved inwards to make a sort of dinner-napkin shape:

Child#2 and I got quite a good little production-line going (there were over 50 wrappers to fill) - this kind of fiddly food works really well when there is more than one person and it's easy for kids to do.

We covered the base of a frying pan with sunflower oil to the depth of a millimetre or two, then heated it over a medium heat for five minutes until it was suitably hot. We fried the wontons in batches of eight for a minute or two on each side, until they were golden brown.

The dipping sauce was a mixture of vinegar and soy with a crushed garlic clove in it. If I make these again I'd add a bit more heat to the vegetable mixture itself: these were a bit bland for my taste. They needed a chilli or two in the mix!


Lisa from Iroquois said...

You make it look enticingly easy.

Lucy said...

They may have been bland but the idea is interesting in that you don't need a deep fryer to make them.