Grandma's fried wontons✨
For the Wontons:▪️1 lb. Ground Chicken (96% lean 4% fat, not ground breast)▪️4 Small Dried Shiitake Mushrooms, soaked until tender and diced small (or sub with fresh shiitakes)▪️ 2 Tbsp Fresh Ginger, minced▪️8 oz. Can Water Chestnuts, drained and diced small▪️3 Scallions, sliced▪️1 Egg▪️1 Tbsp Soy Sauce▪️1 Tbsp Sesame Oil▪️1 tsp Kosher Salt▪️1/2 tsp Sugar▪️1/2 tsp Black Pepper▪️2 Tbsp Cornstarch▪️1/4 Cup Water▪️2 Packages Wonton Skins▪️4-6 Cups Neutral Oil (avocado, peanut, canola, or vegetable)▪️
For Serving:▪️Sweet and Sour Sauce▪️S & B Spicy Asian Mustard Powder, mixed with water (or sub Coleman powdered mustard)▪️
1️⃣ Add the ground chicken, shiitake mushrooms, ginger, water chestnuts, scallions, egg, soy sauce, sesame oil, sugar, salt, and pepper to a bowl and mix
2️⃣ Combine the 2 Tbsp cornstarch with 1/4 cup water and stir until cornstarch dissolves; pour into the meat mixture and mix
3️⃣ Fill a small bowl with water; orient the wonton skin in your palm in a diamond shape, and place ~1 tsp of the meat mixture in the bottom corner of the skin; roll the corner up and over the meat mixture about half way and then wet the skin to the right of the meat; holding the skin on both sides of the meat between your thumbs and pointer fingers (fingers facing towards you), pinch your fingers together and tuck the damp skin on the left onto the right to seal shut (the water will act as an adhesive)
4️⃣ Pour 3” oil into a small or medium heavy bottom pot and heat until the oil reaches 350F (check with a meat thermometer.. or if you don’t have one you can test by putting a small piece of wonton skin in the oil and seeing if it bubbles and fries)
5️⃣ Fry wontons in batches (don’t overcrowd the pot) for 1 min 30 secs - 2 mins until deep golden brown and internal temp reaches 165F or higher; remove from the oil with a mesh spider strainer and place in a paper towel lined bowl to drain excess oil
6️⃣ Serve with sweet and sour sauce and spicy mustard and enjoy!
🕞1 hour total prep + cook time
Recipe serves 8-10 people (appetizer portion)
