So, I am back from a week in Mexico and ready to write the next installment of my Thai Dinner recipes! This recipe happens to be my husband’s new favorite food, and he will not admit this, but he ate over 20 of them in one sitting! I know that this is true as the package made 52 and I only ate 8…..and it doesn’t take a math genius to figure out the rest haha. But anyway, this recipe can be made with chicken or pork and seasoned to your liking. The Fresh ginger really makes a difference in these, but if you don’t have any, a little ginger powder would work. They are great as an appetizer or I like eating them as an entree with fired broccoli as the side dish. Basically, they are so yummy, that I would eat them anytime! They are a very pretty dish that looks impressive, but is not too difficult to make. They can also be made ahead of time and fried up right before you are ready to serve them. I am thinking of making these as a dessert and stuffing them with bananas and nutella before frying, but that might be too deadly of a combination of goodness! HAPPY WONTONING!!!
- 1 pkg of wonton wrappers (about 50)
- 1 lb of ground pork or chicken
- 1 Tbls of zested/finely grated fresh ginger
- 3 Tbls of Soy Sauce
- 2 Tbls of Rice Wine Vinegar
- 2 Tbls of minced garlic gloves
- 1 medium-large Shallot finely Minced
- 1/2 cup chopped cilantro (more or less to your taste)
- 1/2 cup chopped green onion (more or less to your taste)
- 1/2 teaspoon pepper (optional)
- 1/2 cup water (for sealing the wontons shut!)
- 1 Cup peanut oil for frying. (another kind of oil would work, but i like the flavor of peanut oil)
First Step is to Mix all of the Filling ingredients together in one bowl.
Second Step is to start to fill your Wonton wrappers with the Deliciousness! Below is a picture of the steps. First, lay out your wrapper and dampen two of the edges with water…just enough water to make the sides stick, but no too much water or they will get soggy which is not good. Scoop about a teaspoon of filling onto the middle of the wrapper. Fold over pressing the sides closed creating a little stuffed Triangle. Now feel free to leave it like that if you would like, but I do one more fold pressing the two sides of the triangle together over the middle using another drop of water (see below). It makes them prettier I think, and allows you to cook more at a time as they are a little smaller. Feel free to get people to help you out with the stuffing process. It is fun to do and goes much quicker with help!
Heat the oil in your pan/iron skillet until bubbles come up when you put a wonton in. Fry on each side for 2-3 minutes until golden brown. Test the first few to make sure the meat is all the way cooked…and so that you can have an excuse to sample one or two hee hee!
Plate and serve immediately while warm and crispy! Serve with your favorite dipping sauce. I prefer a sweet Chili sauce with these. Be careful with these, they are delicious and addicting and like my husband, you may just eat 20!