Wonton, dumpling, steamed bun, spring roll… All these are wonderful stuff. The filling is wrapped under the skin and you won’t know what’s in it until you take a bite. Then the mystery unveils… I have this habit of taking a bite and look at the filling and then I continue to take more bites and more looks at the filling. Do you have this habit?
I am frying some little wonders today. Wonton either being boiled in soup or being fried is fascinating. I like both, I really like both of them. I cannot choose either one, it has to be both.
This batch of wonton, I ate 10 in a row. I am not joking. I took the first one, munch half of the head off, then dip in chilli sauce. Munch the other half of the head. Then I finished off by munching the last part – the crunchy skirting. I repeated this process and by the time I realised, I counted and I ate 10 of them! They are small little wonders that makes you eat non stop and forget about the calories.
You can make a lot of them and keep them in the freezer. Sometimes when I want to eat noodles, they are the best companion for my noodles. If you need to fry it then you have to thaw it. Else, drop in boiling water and cook until fully cooked.
The filling of my wonton is just very simple pork and prawn wonton. You can always play around with the filling but, since this is wonton and not dumpling, the size of wonton is small and you can’t add too many things in it. You can put in some chopped spring onion or grate some ginger to have additional taste to the wonton.
Fried Wonton (makes about 40 wontons)
- 300g minced pork
- 8 to 10 prawns, peeled and diced
- 1 tablespoon of cornstarch
- 1 teaspoon of roasted flounder fish*
- 1 teaspoon of salt
- 1 teaspoon of sugar
- ½ teaspoon of ground white pepper
- ¼ teaspoon of sesame oil
- Enough oil for frying
- For wrapping: about 40 pieces of wonton skin
- For serving: chilli sauce (optional)
- Combine all the ingredients except the prawns in a bowl. Mix well.
- Wrap pork mixture and add in a piece or two diced prawns. Seal tight.
- Heat up the pot in medium heat. Pour in the oil. Wait for the oil to heat. The oil is ready when you stick your chopstick into the oil and see bubbles forming at the side of the chopstick.
- Drop a few into the pot to fry. Do not overcrowd the pot as it will drop the oil temperature and affect the frying process.
- Fry for about 3 minutes and the wonton will turn to golden brown color.
- Serve with chilli sauce.
- The wonton skin will stay crispy for a few hours. You can heat up in the oven for a few minutes if you want to eat it warm.
Note: Whole dried flounder fish can be found in Asian grocery. You can roast the flounder fish in oven under about 150°C for about 1 hour. Then use mortar and pestle to pound the flounder fish into powder. Sieve in order to get fine powder. The bigger pieces can be used in making wonton soup or other soup or sauce. It is a much healthier seasoning compared to store bought chicken powder.