Chinese Fried Wonton Recipe
|1 lb||ground meat (chicken, turkey, beef, lamb, pork)|
|1 tbsp||fresh ginger, grated|
|2 cloves||garlic, finely minced|
|1 stalk||green onion, chopped|
|1 tbsp||soy sauce|
|2 tbsp||oyster sauce|
|2 cups||kale leaves (or vegetables of your choice), finely chopped|
|50||wonton wrappers, defrosted|
|cooking oil, for frying|
- In a large bowl, add the meat, ginger, garlic, green onions, soy sauce, oyster sauce, curry powder and kale and mix well to combine.
- Make the egg wash, in a small bowl, add the water and egg and whisk with a fork.
- To assemble the wontons, place a wonton wrapper flat in the palm of your hand. Add 1 teaspoon of mixture to the center of the wrapper. Dip a finger in the egg wash, and paint all 4 edges with the wash. Fold the wonton in half, corner to opposite corner to make a triangle. Seal tightly all around. Make sure there are no air pockets or holes in the wonton. Fold the longer two triangle points together and seal to make the wonton shape.
- Place folded wonton on a clean, dry plate or baking sheet and cover with plastic wrap to avoid drying out. When wontons are all folded, you can store or freeze.
- To fry wontons, add 1 to 1 1/2 inches of cooking oil to a wok or pot. Heat the oil until it reaches 375F. Add a few wontons to the oil to fry, turning occasionally until they are golden brown. Remove them to a draining rack placed over a baking sheet so they can drain excess oil.
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