Fried wonton is one of my lil boy’s ( and me tooo………….) favorite dish. He sometimes orders fried wontons when we dine outside. For me, personally, I don’t like to order fried wontons when we are eating out simply because of one reason: I never know how many times has the cook already used the cooking oil before using it to fry our order.
Frying the wontons with re-use oil and not fresh oil will result in the overall taste of the wontons in the throat (although sometimes it’s good in my mouth, but somehow it will leave a bad taste in the throat). This also happens in fancy and expensive restaurants (I know I can’t expect them to just use the oil one time and then use fresh oil for the next cooking batch). So making fried wontons at home is actually the best and healthiest choice for me.
Making fried wontons at home is very easy and doesn’t take a long time, and you can make combinations of fillings from ground pork, chicken, fish, and you can even add some vegetables inside like carrots, mushrooms, spring onions, or even tofu. When I was still living with my mom, she also always preferred to make her own fried wontons (and even until now). She has the same reason as mine (or maybe I have the same reason as hers), and that is because it is healthier and cleaner to make fried wontons at home.
My mom usually made the fillings from ground pork, shrimps, and dried mushrooms, but for health reason, nowadays we always substitute the pork with chicken.
There are many ways to wrap wontons, but my preference is the one that my mother always makes and she had taught me of how to do it her way. Our favorite is the ones with little fillings on the corner and big and wide crispy wonton skins (just like the one in Bakmi GM – a well known noodle chain restaurants in Indonesia).
- 1 pack of wonton wrappers (50 sheets)
- 100 gr chicken fillet, cut into small pieces
- 50 gr shrimps, peel and devein
- 1 egg
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp fish sauce
- 1/2 tsp salt
- 1 tbsp tapioca starch or corn starch (optional)
- 1 tbsp fried shallot
- 1 carrot, grated
- 5 spring onion, minced
- water in a small bowl, for sealing
- oil for deep frying
- In a food processor, add chicken fillet slices, shrimps, egg, sesame oil, soy sauce, fish sauce, and salt. Process until smooth and form a paste. Transfer to a medium bowl
- Add fried shallot, carrot, and minced spring onion to the bowl. Stir to combine well
- Add 1 tbsp of tapioca or corn starch to the bowl and mix well with other ingredients with a spoon
- Wrap the wontons (look for the explanation below of how to wrap wontons)
- Heat up some oil for deep frying. Deep fry the wontons in medium heat until golden brown. Serve hot with chili sauce
- You can also keep the wontons in a food container or Ziploc bag for few hours. Just make sure the wontons are cool enough before keeping them in a container. The wontons will stay crispy even after 6 hours
How to wrap a wonton:
- Lay a piece of the wonton wrapper on a plate
- Add 1/2 tbsp of the filling in one corner of the wonton wrapper and fold the corner once
- Fold again for the second time
- Dip your index finger into the sealing water and trace it on the left and right edges of the folded corner
- Pull the two corners (left and right side) to the back side of the wrapper so one overlaps the other
- Do these steps for all of the wrappers
Fried wonton is a delicious as an appetizer, afternoon snacks with hot tea, or even as the main dish together with noodle soup or fried noodle. Enjoy this crispy crunch bite with chili sauce and I guarantee that you will be addicted to this dish and always want to grab some more.