Ingredients with Measurements:
- 1 lb ground pork
- 1/2 cup chopped water chestnuts
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 package of wonton wrappers (about 50 wrappers)
- 1 egg, beaten
Special equipment needed:
- Large mixing bowl
- Small bowl
- Pastry brush
- Wok or deep frying pan
- Slotted spoon
- Plate lined with paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, water chestnuts, green onions, cilantro, soy sauce, oyster sauce, sesame oil, cornstarch, sugar, salt, and black pepper. Mix well.
2. Take a wonton wrapper and place about 1 teaspoon of the pork mixture in the center.
3. Brush the edges of the wrapper with beaten egg.
4. Fold the wrapper in half to form a triangle and press the edges together to seal.
5. Bring the two corners of the triangle together and press to seal.
6. Repeat with the remaining wrappers and pork mixture.
7. Heat about 2 inches of oil in a wok or deep frying pan over medium-high heat until hot.
8. Fry the wontons in batches until golden brown, about 3-4 minutes.
9. Use a slotted spoon to transfer the wontons to a plate lined with paper towels to drain excess oil.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium-high heat for frying
Serving size:
- Makes about 50 wontons
- Serving size: 4-5 wontons per person
Nutritional information:
- Calories per serving: 170
- Total fat: 9g
- Cholesterol: 40mg
- Sodium: 360mg
- Total carbohydrates: 13g
- Protein: 9g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork
- Chopped bamboo shoots or celery can be used instead of water chestnuts
- Chopped parsley or basil can be used instead of cilantro
- Tamari sauce can be used instead of soy sauce for a gluten-free option
Variations:
- Add minced garlic or ginger to the pork mixture for extra flavor
- Serve with sweet chili sauce or soy sauce for dipping
- Add chopped shrimp or crab meat to the pork mixture for a seafood twist
Tips and tricks:
- Make sure the edges of the wonton wrappers are sealed tightly to prevent the filling from leaking out during frying
- Fry the wontons in small batches to prevent overcrowding and uneven cooking
- Use a slotted spoon to remove the wontons from the oil to prevent excess oil from sticking to them
Storage instructions:
- Store leftover wontons in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- To reheat, place the wontons on a baking sheet and bake in a preheated oven at 350°F for 10-12 minutes, or until heated through
Presentation ideas:
- Arrange the wontons on a platter and garnish with chopped green onions or cilantro
- Serve in individual bowls with hot and sour soup or egg drop soup
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Hot and sour soup or egg drop soup
- Fried rice or chow mein
Suggested side dishes:
- Steamed vegetables, such as broccoli or bok choy
- Steamed rice or noodles
Troubleshooting advice:
- If the wontons are leaking during frying, make sure the edges are sealed tightly and the oil is not too hot
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 160°F to prevent foodborne illness
Food history:
- Pai Ti Wontons are a popular Chinese appetizer that originated in the Guangdong province of China
Flavor profiles:
- Savory, salty, and slightly sweet
Serving suggestions:
- Serve hot and crispy
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Region: Chinese