Deep-Fried Chicken and Chili Won-Ton with Pickled Ginger Dip

Name: Deep-Fried Chicken and Chili Won-Ton with Pickled Ginger Dip
Yield: Makes About 45 Won-Ton
Cuisine: China
Ingredients: 8 to 10 fresh water chestnuts, finely diced; 1½ tablespoons sugar; 1 tablespoon soy sauce; fresh coriander sprigs or scallion brushes, to garnish the won-ton; 3 to 4 cups corn or peanut oil, for deep-frying; 1 tablespoon China Moon Hot Chili Oil or China Moon Chili-Orange Oil (page 15); ½ teaspoon Roasted Szechwan Pepper-Salt; 1 pound coarsely ground fresh chicken breast; 1 small red Fresno chili, finely minced; 2 teaspoons kosher salt; 1 tablespoon Chinese rice wine or dry sherry; 1 tablespoon finely minced fresh ginger; 2 teaspoons finely minced garlic; ¼ cup plus 2 tablespoons unseasoned Japanese rice vinegar; 1 small green serrano chili, finely minced; 1 cup juice from China Moon Pickled Ginger; ½ cup thinly sliced green and white scallion rings; 2 egg yolks, beaten (optional); About 45 thinnest possible, 3-inch-square won-ton skins; ⅓ cup finely slivered coriander stems and leaves; green and white scallion rings and paper-thin rings of Fresno chili, to garnish the sauce

Preparation info

Makes About
45
Won-Ton

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

This is a truly untraditional, California-style won-ton. It should be fried within several hours of shaping or the wrappers will get sticky. Or you might freeze the won-ton once they’re wrapped. It was a tradition in north China to freeze trayfuls of dumplings in the cold of a winter courtyard, so you might even claim authenticity in justifying convenience.

Ingredients

Asia
China
Dinner
Winter
Spicy

Ingredients

Method