kruizing with kikukat

Monday, February 8, 2016

Crisp Won Ton

Kung Hee Fat Choy!

Happy new year!

I was fortunate enough to go to Honolulu last month, so I managed to get my lucky gao.  I always feel good when I can get gao in January.  Of course, I could always make my own, but its so much easier when made by someone least I think so.  In an effort to spread good fortune and cheer, I brought home a few extra gao for sharing.  If Homegirl had let me know ahead of time, I would even have brought back the half-dozen she wanted.

Over the years, around this time of year, I've shared some of my favorite Chinese recipes:
This year I'm sharing my recipe for my favorite appetizer, crisp won ton.  I used to have trouble getting the seasoning just right.  It was often hit-or-miss; sometimes it was too salty and sometimes it was bland.  I must be onto something because several times a year, Mr. Dependable calls me for the recipe.  Perhaps it is also HIS favorite appetizer.

I don't usually do this, but The Help was playing with a new toy, so he took some sequence pictures of won ton wrapping.  There are tons of different variations in wrapping, but this is how I wrap it for special occasions.  If we are eating it at home (not for a party), I will fold it into a simple rectangle shape.  This makes it easy to reheat leftovers (toaster oven, 300 degrees, for about 10 minutes).

center 1 tsp filling on wrapper
moisten edges with water
press edges to seal (rectangle shape)
place a drop of water on lower left corner of rectangle; bring upper left over lower left corner; press to seal
place folded won tons in a single layer

click on recipe title for printable recipe

     1 lb ground pork
     1 can water chestnuts, chopped
     2-4 tbsp chopped green onions
     2 eggs
     2 tbsp shoyu
     1 tsp salt
     2 tsp sugar
     1 tsp sesame oil
     2 pkgs Twin Dragon brand won ton wrappers or 3 pkgs Chun Wah Kam won ton wrappers
     vegetable oil for frying

Combine all ingredients, except won ton wrappers and vegetable oil.  Fill wrappers with 1 tsp of pork mixture.  Deep fry until golden brown.  Oil should be 350-375 degrees. 

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