Prep 30 mins
Cook 25 mins
These remind me of being a child and going to eat at a Chinese restaurant with our neighbor Auntie Lou. We would always order tons of Fried Wontons and very little else!
- 4 ounces ground lean meat
- 4 ounces medium raw shrimp, shelled, deveined, and chopped
- 2 ounces bamboo shoots, finely chopped
- 1 green onion, chopped
- 2 tablespoons chinese rice wine or 2 tablespoons dry sherry
- 1 tablespoon oyster sauce
- 2 teaspoons cornstarch
- 1⁄4 teaspoon white pepper
- 24 wonton wrappers
- cooking oil, for deep-frying
- sweet and sour sauce
- Combine the filling ingredients in a bowl; mix well. Let stand for 15 minutes.
- Place a heaped teaspoon of the filling in the center of a wonton wrapper. Moisten the edges of the wrapper with water. Fold the wrapper in half over the filling to form a triangle. Pinch the edges to seal. Pull the two opposite corners together, moisten one corner, and overlap with the other corner; press to seal. Cover the dumplings with a towel while filling the remaining wrappers.
- In a wok, heat the oil for deep-frying to 350°F; deep-fry the wontons, half at a time, turning frequently, until golden brown, 2 to 3 minutes. Drain on paper towels.
- Arrange on a serving platter with the sweet and sour sauce for dipping.
A little different from the wonton recipe I normally use. Very yummy. I especially like the amount of wontons. Just enough! I used ground pork and shrimp. Put the shrimp in the mini chopper out of laziness. Used a dumplin dipping sauce instead of the sweet and sour. Made for Green Eggs and Ham tag game.