Crispy Pork Wonton
Made crispy (deep fried) pork wonton mostly following this recipe. The major difference was the substitution of ground pork instead of pork tenderloin.
It was crispy and edible, but lacks serious oomph. This could be because I undersalted it. I had really fresh ginger and garlic and green onions, so it wasn’t that. The sesame oil really helps add that delectable “asian food” aroma. Using pork tenderloin probably would have made a huge difference — ground pork makes edible wonton, but it is crumbly, like taco meat in a wonton. Not smooth at all.
The half in the pie pan I added like, 2 tblsp of siracha sauce because it was lacking so much oomph. It’s better, but needs more still. I didn’t add egg whites; don’t think it made any difference personally.
http://allrecipes.com/recipe/crispy-pork-wontons/
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1 (16 ounce) pork tenderloin, cut into 1
inch cubes
1 tablespoon minced fresh ginger root
3 cloves garlic, crushed
1 green onion, chopped
1 tablespoon fresh lime juice
1/2 teaspoon crushed red pepper flakes
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1 tablespoon sesame oil
1 dash soy sauce
salt and ground black pepper to taste
1 (12 ounce) package square wonton
wrappers
1 egg white, beaten
2 quarts peanut oil for frying
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| 1. | Combine the pork, ginger, garlic, green onion, lime juice, crushed red pepper, sesame oil, and soy sauce in a food processor. Season mixture with salt and pepper. Pulse until pork is minced to the consistency of ground beef. |
| 2. | Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with water, fold over the filling to form a triangle, and press together to seal. Brush each wonton with egg white. |
| 3. | Pour the peanut oil into a large pot and preheat to 365 degrees F (180 degrees C). |
| 4. | Gently drop wontons into the hot oil and cook until golden brown, about 5 minutes. Remove to paper towels to drain. |