How To make Crispy Wontons
3/4 lb Ground Pork
8 Chopped Water Chestnuts
1/4 c Chopped Green Onions & Tops
1 tb Soy Sauce
1/2 ts Salt
1 ts Cornstarch
1/2 ts Grated Fresh Ginger Root
1 lb Wonton Skins
Vegetable Oil For Frying Catsup Hot Mustard Sweet & Sour Sauce Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger iin medium bowl; mix well. Place 1/2 teaspoon pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten one corner with water. Overlap opposite corner over moistened corner; press firmly. Heat oil in wok or large saucepan over medium-high heat to 375oF. Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy. Drain on paper towels. Serve warm with catsup and hot mustard or sweet & sour sauce, as desired. Typed by Syd Bigger.
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Ingredients
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???? COOKWARE WE USE/LOVE ????
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
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- 8 Quart Pot:
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- Sesame Oil:
- Soy Sauce:
- Tamari (Dark Soy Sauce substitute):
- Rice Cooking Wine:
- Oyster Sauce:
- Vegetarian Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
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⏲ CHAPTERS ⏲
00:00 - Intro
00:37 - Backstory + my childhood
01:24 - Chop green onions and pork
02:05 - Does the cut of meat affect the toughness?
02:54 - Does the size of meat affect the taste?
03:40 - Rinse and drain pork
04:19 - Chop shrimp
05:02 - Squeeze pork & prepare marinade
05:51 - How to ensure the filling is juicy?
06:29 - Marinate meats
07:35 - Place in fridge
07:48 - Thanks HelloFresh!
09:58 - Mix the filling
10:49 - Best kinds of wonton wrappers
11:43 - Two ways to fold wontons
12:36 - First method, slowed down
13:07 - Second method, slowed down
13:54 - Randy tries folding
15:28 - How much filling is ideal per wonton?
16:13 - Freezing wontons, storing leftover wrappers
17:34 - Boiling wontons
18:05 - How to stop the wontons from breaking?
18:45 - More cooking tips
20:17 - Cam’s first wonton!
20:34 - What are the best cuts of meat?
21:17 - What are the traditional fillings?
21:54 - Substitutes for allergies, vegetarians?
22:50 - Potstickers vs wontons
23:13 - On using water to seal the wonton
24:02 - Store-bought vs homemade wrappers?
25:04 - On frying wontons
25:35 - How fast can Daddy Lau wrap 100 wontons?
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???? OTHER CREDITS ????
Assistant Editing by Nicole Cheng
Chinese Subtitles by Arlene Chiu, Gan Ying Zhi
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Overhead Camera Rig built by P.Oak -
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How To Cook Crispy Wontons
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Chinese Deep-Fried Wontons 馄饨 - DIM SUM - Morgane Recipes
Deep-fried Wontons are often offered as appetizers or as a starter, they are part of the Dim Sum dishes. I show you how to make deep fried shrimp wontons.
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