Fried Wuntun
Cantonese fried wontons: thin wrappers folded around a pork-and-prawn filling, deep-fried till the corners crackle.
Overview
Fried wuntun are crispy deep-fried parcels filled with a seasoned pork and Parma ham mixture, flavoured with ginger, soy sauce, and sesame oil. The golden, crunchy wrappers give way to a juicy, aromatic filling that makes them an irresistible party snack or starter. They are best served immediately after frying with a selection of dipping sauces.
Ingredients
- 1 packet wuntun skins (about 30)
- 500 ml oil (for deep frying)
For the filling
- 350 grams minced pork
- 2 tablespoons Parma ham (finely chopped)
- 1 tablespoon dark soy sauce
- 1 tablespoon dry sherry (or rice wine)
- 1 ½ tablespoons spring onions (finely chopped)
- 2 teaspoons fresh ginger (finely chopped)
- 1 teaspoon sesame oil
- 1 egg (beaten)
- ½ teaspoon cornflour
- 1 teaspoon sugar
Method
- Combine the filling ingredients together in a large bowl and mix well.
- Using a teaspoon, put a small amount of filling in the centre of each wuntun skin.
- Bring up the two sides, dampen the edges with a little water and pinch them together to make a triangle.
- Fold over the bottom two corners and press together.
- The filling should be well sealed in.
- Heat the oil in a deep fat fryer or large wok until it is very hot.
- Deep fry the filled wuntun in several batches and drain each batch on kitchen paper.
- Serve at once with a choice of dipping sauces.
Notes
- Mix the filling thoroughly to ensure the egg and cornflour bind everything together for a juicy, cohesive texture.
- Dampen the wuntun edges sparingly, too much water can make the skins tear or come apart during frying.
- Fry in small batches to avoid dropping the oil temperature, which would result in greasy rather than crispy wuntun.
- Drain each batch immediately on kitchen paper and serve as quickly as possible, as they lose their crunch quickly.
Serving
Serve with: a selection of dipping sauces such as sweet chilli, soy with ginger, or plum sauce Temperature: hot, immediately after frying Amount: approximately 5 wuntun per person as a starter or snack
Storage
- Best eaten immediately; they do not keep well once fried as the skins go soft.
- Uncooked filled wuntun can be frozen on a tray, then transferred to a bag and stored for up to 1 month, fry from frozen, adding an extra minute to the cooking time.
- The raw filling can be refrigerated for up to 24 hours before wrapping.
These delicious deep fried crisp parcels are the perfect accompaniment to pre-dinner drinks.
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