Label
All
0
Clear all filters

Ken Hom

Fried Wontons

Rate this recipe

Preparation info
  • Makes 25 to 30 wontons, to serve

    5 to 6

    as an appetizer.
    • Difficulty

      Medium

Appears in
top 1000Chinese 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.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title