2teaspoons soy sauce
2teaspoons sesame oil
1 tablespoon rice vinegar
18wonton wrappers
water and cornstarch for sealing wontons
Pour the vegetable oil in a
Prepare a work area equipped with small bowl of water and pastry brush, small bowl of cornstarch, large plate or cutting board dusted with cornstarch, package of wonton wrappers*, and wonton filling. On a clean, dry surface, line up 3 to 6 wonton wrappers at a time. Place ½ tablespoon of filling in the middle of each wrapper. Brush the edges of the wrappers with water. Then fold the wrappers. If using square wrappers fold into a triangle and then press the edges tightly with your fingers in order to seal the wonton. Then, fold again so that the points on the longest side of the triangle meet, pressing them so that they adhere. If using round wrappers, fold circle in half pressing with your fingers to seal the dumpling. Leave as is or crimp the edges using your thumb and first finger. Continue to fill the remaining wontons. Keep the prepared wontons on a clean tray or cutting board and dust them with plenty of cornstarch. Once finished, cover in plastic.
Fill the Cuisinart™ Deep Fryer to the maximum line with vegetable oil. Preheat to 375˚F. When oil is ready, fry wontons in batches. Fill the basket, in the up position, in a single layer of wontons (about 3 to 4). Do not overcrowd. Lower basket into oil and fry for about 1 minute, until golden and crispy. Lift basket and let the oil drain out. With a pair of tongs, place wontons on layered paper towels to drain, and season lightly with salt. Repeat with remaining wontons and serve immediately.
Serve wontons with a soy dipping sauce.
*Note: When using wonton wrappers, it is important to keep them in their package or wrapped in plastic until you use them, as they can easily dry out.
For shrimp wontons: Process 8 ounces of cooked shrimp with 1 egg white and stir into the cooled vegetable mixture before assembling wontons.
Soy Dipping Sauce
½cup soy sauce
2tablespoons rice vinegar
2teaspoons minced ginger
4 drops sesame oil
pinch crushed red pepper (optional)
Place all ingredients in a bowl and stir to mix. Serve with fried wontons.
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