Ken Hom

Fried Wontons

Preparation info
  • Makes 25 to 30 wontons, to serve

    5 to 6

    as an appetizer.
    • Difficulty

      Medium

Appears in
Chinese Technique
Chinese Technique

By Ken Hom

Published 1981

  • About

This crisp, delightful hors d’oeuvre takes the same pork filling. The dough, which is shaped into triangles, curls up, and the surface bubbles and puckers as it browns and deep-fries. Because deep-frying is a quicker method of cooking than steaming, use a little less of the filling so that it cooks through without overcooking the dough.

Ingredients

Method

  1. Place a teaspoonful of filling in the center of the wonton square and fold it in half to form a lumpy triangle. Pinch the edges together to flatten.