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Fried Won Tons With Hot Chili Sauce

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Ingredients

Adjust Servings:
4 medium shrimp, peeled,deveined
1 lb finely ground pork
1 (4 ounce) can water chestnuts, drained and coarsely chopped
2 - 3 tablespoons minced fresh ginger
2 tablespoons minced green onions
2 tablespoons soy sauce
1 tablespoon rice wine or 1 tablespoon sake
1 1/2 teaspoons sesame oil
2 tablespoons cornstarch
1/8 teaspoon ground black pepper
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon chinese black vinegar or 1 tablespoon worcestershire sauce

Nutritional information

66.7
Calories
23 g
Calories From Fat
2.7 g
Total Fat
0.9 g
Saturated Fat
12.2 mg
Cholesterol
182.8 mg
Sodium
6.2 g
Carbs
0.3 g
Dietary Fiber
0.5 g
Sugars
4.1 g
Protein
1085g
Serving Size

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Fried Won Tons With Hot Chili Sauce

Features:
    Cuisine:

    Wonderful appetizers! I found this in a newspaper, don't remember which one, but they credited it to Nina Simonds from her cookbook 'China Express'. It's good, that's all I know. Cooking time is per batch.

    • 55 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Fried won tons with hot chili sauce, Wonderful appetizers! I found this in a newspaper, don’t remember which one, but they credited it to Nina Simonds from her cookbook ‘China Express’ It’s good, that’s all I know Cooking time is per batch , Wonderful appetizers! I found this in a newspaper, don’t remember which one, but they credited it to Nina Simonds from her cookbook ‘China Express’ It’s good, that’s all I know Cooking time is per batch


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    Steps

    1
    Done

    For Filling: Wrap Shrimp in Paper Towels; Squeeze Out Extra Moisture and Chop Finely; Combine Shrimp, Pork and Water Chestnuts in a Medium Bowl; Mix Well Then Stir in Ginger, Green Onion, Soy Sauce, Rice Wine, Sesame Oil, Cornstarch and Pepper, Combine Thoroughly; Mixture Should Be Stiff; Refrigerate Until Ready to Use (you Can Do This Several Hours in Advance).

    2
    Done

    For Chili Sauce: Stir Together Soy Sauce, Sugar, Black Vinegar or Worcestershire, Water, Chili Paste and Ginger in a Small Bowl; Place in a Serving Bowl and Set Aside.

    3
    Done

    Place 2 Teaspoons Filling in Center of Each Wonton Skin; Moisten Edges With Water; Fold Over in Half to Cover Filling; Press Edges to Seal; Arrange Dumplings on a Sheet Light Dusted With Cornstarch.

    4
    Done

    Heat Oven to 200.

    5
    Done

    Pour Oil to Depth of at Least 2 Inches in Wok or Dutch Oven; Heat Oil Over Medium-High Heat to 350; Fry 8 or 9 Dumplings at a Time, Turning Constantly, Until Golden Brown, About 5-6 Minutes.

    6
    Done

    Drain on Paper Towels; Place on Baking Sheet and Keep Warm in Oven.

    7
    Done

    Fry Remaining Batches; Reheat Oil Between Batches.

    8
    Done

    Arrange Dumplings on a Platter and Serve Hot With Chili Sauce.

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    Landon Rivera

    Taco titan creating unique and flavorful fillings for his dishes.

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