Fried Wontons

Fried Wontons

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Myriad colourful veggies, sautéed till crisp and tossed with noodles and sauce, make a wonderful filling for wontons. The success of this stuffing, and most stir-fried veggies for that matter, depends on heating the kadai properly. You need to make it smoke, literally, before adding the veggies, so that the bright colours and crunchiness of the veggies are retained. Stuff the wonton wrappers, seal them and deep-fry till perfectly golden in colour. Serve the Fried Wontons with Schezuan sauce to enjoy a rainy evening the Chinese way!

Fried Wontons recipe - How to make Fried Wontons

Preparation Time:    Cooking Time:    Total Time:     Makes 25 fried wontons
Show me for fried wontons

Ingredients

25 wonton wrappers
3 tbsp plain flour (maida)
oil for deep-frying

For The Stuffing
1 tbsp oil
1 cup finely chopped cabbage
1/4 cup finely chopped spring onions whites
1/2 cup grated carrot
3/4 cup bean sprouts
3/4 cup boiled noodles
1 tsp soy sauce
salt to taste

For Serving
schezuan sauce

Method
For the stuffing

    For the stuffing
  1. Heat the oil in a wok / kadhai on a high flame till it smokes.
  2. Add the cabbage, spring onion whites, carrots, bean sprouts and sauté on a high flame for 2 to 3 minutes.
  3. Add the noodles, soya sauce and salt and toss well. Keep aside.

How to proceed

    How to proceed
  1. Combine the plain flour with ¼ cup of water in a bowl, mix well and keep aside.
  2. Place a wonton wrapper on a clean, flat surface.
  3. Place a little stuffing in the centre, apply a little flour paste along the edges and fold over to make a semi-circle. Bring the ends together and press well.
  4. Repeat with the remaining wrappers and stuffing to make 24 more wontons.
  5. Heat the oil in a kadhai and deep-fry, a few wontons at a time, till they turn golden brown in colour from all the sides.
  6. Serve immediately with schezuan sauce.

Reviews

Steamed Wontons ( Chinese Cooking )
 on 15 Mar 13 09:39 AM
5

Wontons stuffed with cabbage, spring onions and bean sprouts and tempered with garlic, green chillies and spring onions. Serve with soya sauce.