Stuffed Fried Wontons
1 lb. ground pork
1 tsp. grated ginger root
2 T. minced Garlic
1 T. Soy sauce
1 tsp. sesame oil
½ carrot finely chopped or grated
2 green onions finely chipped
2 shallots chopped
2 Tablespoons chopped cilantro (Chinese parsley)
1 pkg. won ton wrappers
1 egg white for egg wash
Salt and pepper to taste
Vegetable or Canola Oil for frying
Quickly brown the sausage and remove to a paper towel to drain. Don’t overcook it as you will deep fry it later. Combine pork, garlic, ginger, soy sauce, and vegetables in a bowl.
Lay a wonton wrapper on a flat surface and brush with the beaten egg white. Drop 1 tablespoon of the sausage filling onto the center of the wrapper. Fold the wonton in half, corner to corner, to form a triangle. Press around the filling to knock out any air bubbles, then press the seam together to seal so the filling doesn't seep out. You can leave them this shape or continue on by brushing the 2 side points with beaten egg white. Lay your index finger in the center so you have something to press up against, then fold the 2 sides into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal. Lightly dust the filled wontons with cornstarch to keep them from sticking together and place them on a cookie sheet. (When these are folded they look like Pope hats.)
Heat 2 to 3 inches of oil in a deep heavy saucepan to 370 degrees F on a deep-fry thermometer. Add a few of the wontons to the oil and cook, turning them 3 or 4 times to get them nicely browned all over. Carefully lift them out of the pan with a slotted spoon and onto a paper towel-lined platter to drain. Keep going to cook all of the wontons.
Stir together the dipping sauce and serve with the wontons.
3/4 cup soy sauce
3 tablespoons dark sesame oil
3 tablespoons rice wine vinegar
2 teaspoons minced fresh ginger
1 tsp. sliced thai peppers
Combine all ingredients in a large bowl and dish out to serving bowls.
12 oz. of canola oil
3 T. sesame oil (optional)
3 dozen hot red chilies
Heat oil to 230 degrees but not more than 240 degrees. Chop up most of the peppers (save one to put in the bottle whole for looks). Cook the chili’s for 5-10 minutes until the oil turns red but the peppers don’t turn black. Remove from the heat and let cool. Let Oil sit for at least an hour before straining. Add some Pepper flakes and the whole chili to a bottle and strain the oil into the bottle. Cap tightly. Oil will last one month in the refrigerator.
Rice Wine Vinegar
Sweet and Sour Sauce
- 1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
- 4 tablespoons brown sugar
- 1 tablespoon ketchup
- 1 teaspoon soy sauce
- 2 teaspoons cornstarch mixed with 4 teaspoons water
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Add the cornstarch slurry to thicken.