Fried Wontons
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Fried Wontons." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/fried-wontons-recipe.htm> 08 July 2008.
Fried Wontons
Yield: Makes 4 dozen
Ingredients:
1
ounce dried mushrooms
1
pound boneless lean pork
4
ounces fresh spinach, stemmed
1-1/2
tablespoons dry sherry
4
teaspoons soy sauce, divided
1/4
teaspoon black pepper
48
wonton wrappers (about 1 pound)
1
can (6 ounces) pineapple juice
1/2
cup distilled white vinegar
1
tablespoon ketchup
1/2
cup sugar
1-1/2
tablespoons cornstarch
1/4
cup water
1/2
cup Chinese Mixed Pickled Vegetables (recipe follows)
Vegetable oil for frying
Pineapple leaves for garnish
Preparation:
1.
Place mushrooms in bowl; cover with hot water. Let stand 30 minutes; drain. Squeeze out excess water. Cut off and discard stems.
2.
Finely chop mushroom caps, pork and spinach with food processor or cleaver. Transfer pork mixture to large bowl. Add sherry, 2 teaspoons soy sauce and pepper; mix well.
3.
For wontons, work with about twelve wrappers at a time, keeping remaining wrappers covered with plastic wrap. Spoon 1 rounded teaspoon pork mixture onto center of each wonton wrapper. Gather edges around filling, pressing firmly at top to seal; cover and set aside.
4.
Combine pineapple juice, vinegar, ketchup, sugar and remaining 2 teaspoons soy sauce in medium saucepan. Bring to a boil over medium-high heat.
5.
Blend cornstarch and water in small cup; stir into pineapple mixture. Reduce heat to low; simmer until thickened, about 3 minutes, stirring occasionally. Stir in Chinese Mixed Pickled Vegetables; keep warm.
6.
Heat oil in wok or large skillet over medium-high heat to 375°F. Add eight to ten wontons at a time; cook until golden and crisp, 2 to 3 minutes. Drain on paper towels. To serve, pour pineapple mixture over wontons. Garnish, if desired.
7.
Fill 5-quart stockpot or Dutch oven 1/2 full with water. Bring to a boil. Add all vegetables. Remove from heat. Let stand 2 minutes.
8.
Drain vegetables in large colander. Spread vegetables out onto clean towels; allow to dry 2 to 3 hours.
9.
Pack vegetables firmly into clean jars with tight-fitting lids. Pour Pickling Liquid into jars to cover vegetables. Seal jars tightly. Store in refrigerator at least 1 week before using. Serve garnished, if desired.
Chinese Mixed Pickled Vegetables
Yield: Makes 1-1/2 to 2 quarts
Ingredients:
3
cups sugar
3
cups distilled white vinegar
1-1/2
cups water
1-1/2
teaspoons salt
1
large Chinese white radish (about 1 pound), cut into matchsticks pieces
3
large carrots, cut into matchstick pieces
1
large cucumber, seeded* and cut into matchstick pieces
4
stalks celery, diagonally cut into 1/2-inch pieces
8
green onion, diagonally cut into 1/4-inch pieces
1
large red pepper, cut into 1/2-inch pieces
1
large green pepper, cut into 1/2-inch pieces
4
ounces fresh ginger, peeled and thinly sliced
Preparation:
1.
Combine all pickling liquid ingredients in 3-quart saucepan. Bring to a boil over medium heat, stirring occasionally. Cool.
2.
Fill 5-quart stockpot or Dutch oven 1/2 full with water. Bring to a boil. Add all vegetables. Remove from heat. Let stand 2 minutes.
3.
Drain vegetables in large colander. Spread vegetables out onto clean towels; allow to dry 2 to 3 hours.
4.
Pack vegetables firmly into clean jars with tight fitting lids. Pour Pickling Liquid into jars to cover vegetables. Seal jars tightly. Store in refrigerator at least 1 week before using.
This recipe appears in: Vegetable Side Dish