Welcome to souped up recipes. Today we are making shrimp pork fried wonton. Look at that.That is amazing. Dip some sauce in. OMG, seriously, that is the best wonton i
have ever had. Super crispy. Let’s do the fillings first. I am using 2 types of protein today. You can use whatever you want. First 8 ounces of ground pork. Just put that in. Here are 8 ounces of peeled shrimp. I already cut it into smaller size. I am going to Just dump in half of it into the blender. Save the other half for later. I just like that you can see and bite the shrimp, feel so good. After that we gonna add all the seasoning. 1 tbsp of corn starch 1 tbsp of soy sauce 1 tbsp of oyster sauce 1 to 2 tsp of ground ginger 1 tsp of ground garlic 1 tsp of white pepper 1 tsp of sugar 1 tsp of salt or to taste Last, we gonna crack an egg. That will make the filling smooth. Blend that together. I know this blander is so tinny. But it is enough for 30-40 wonton. That looks good. Transfer it into a big bowl. This is the texture you are looking for, it is sticky and smooth. add 1/4 cup of spring onion, 1/4 cup of cilantro and 1/3 cup of finely minced carrot. Mix them. You can cook small amount of the filling in
the microwave and taste it see if you need to adjust it. After you sure about the taste you can wrap your wonton. I make this many times so I know it is good. Before we start making the wonton, one more thing. Make the slurry as a glue. This will make sure you wonton is safe, they not gonna be open during cooking. Now it is the time to make wonton. I like to put some flour on the board so they don’t stick to each other. When you buy the skin, you want to buy the thin ones. It taste better. You can make your own wanton skin, but it is not easy to roll it as thin as you
buy from the store. Put a some filling on the skin, don’t put
too much, because wonton skin is really thin and easy
to break. I put a little more than 1 tsp. Then put the shrimp on top of it. Does anyone ever get frustrated when you closing
the dumpling. So some people roughly pinch the edge together. That is how wanton come out. But i like to fold it nicely, it looks better. So this is how I do. Dip some slurry on the edge, fold like triangle. Push out the air and pack it tight to make sure it won’t open when you deep fry it. Make a curve so it is easy to fold. Then you glue the end and pinch them together. Look how cute it is? My favorite way to make wonton, not that hard right? Just finish them all. If you want to save some, then you can cover it. make sure there are space between each other and put in the freezer. It will last couple week. Do not defrost when you want to eat it again. Just steam, deep fry or boil directly. Ok, let’s fry it. This is how i test the temperature. Put a tinny piece of wonton skin. It will sink to the bottom. You just wait until it flow to the top. If you see a lots of bobbles, that is perfect. Put in your wonton one by one, be careful, don’t yourself. Push them a little bit just to make sure it
are separated. It is really important to get the right temperature. You see all that bubbling? That is actually the steam coming out so the
oil won’t get inside. But if the temperature is too low, then the steam is not strong enough to push
the oil out. Your wonton will be oily. After few minutes, all the wontons flow to
the top and you can feel the skin is getting crispy, So you can take it out. I know the color doesn’t look right, don’t worry, we will fry it again. Just let it rest for about 5 minutes. This is the second time. We are double frying it. Just put it in. If you get the temperature right, it will literally just take 15 seconds to
become golden brown. I gonna just let it fry a little more to get it really crispy. Take it out. And use paper towel to get rid of the oil. Now let’s make the sauce 1 tbsp of soy sauce, 1 tsp of Chinese black vinegar, 2 tsp of sichuan hot chili oil. I have a video about how to make this chili oil. Check that out. My mouth is watery now. Oh, that looks amazing. The skin is so crispy, and the middle is actually really soft. I think double frying really is the key

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