Fried Wontons With Mustard Sauce
- Ready In:
- 30mins
- Ingredients:
- 17
- Yields:
-
20 wontons
ingredients
-
MUSTARD SAUCE
- 177.44 ml Dijon mustard
- 59.14 ml water
- 7.39 ml sugar
- 7.39 ml soy sauce
- 7.39 ml vinegar
-
FILLING
- 113.39 g ground pork
- 56.69 g Chinese cabbage, thinly sliced
- 2 green onions, thinly sliced
- 4.92 ml fresh ginger, minced
- 4.92 ml soy sauce
- 4.92 ml salt
- 1.23 ml ground black pepper
- 2.46 ml dark sesame oil
- 1 large egg
- 29.58 ml cold water
- 20 wonton skins
- oil, for deep frying
directions
- Combine the ingredients for the mustard sauce in a small bowl and mix well. Set aside.
- Mix filling ingredients together in a medium bowl. Beat the egg with the water in a small bowl.
- To assemble the wontons, brush the edges of each wrapper with the egg wash. Place 2 teaspoons of the filling into each wrapper. Fold the wonton in half to make a triangle. Press to seal the edges securely. Bring the two corners along the base of the triangle in toward each other, overlap them, and press to seal securely. Transfer to a parchment-lined sheet pan and refrigerate until ready to fry.
- Fry the wontons in a deep saucepan of hot oil (325 degrees F) until golden brown. Remove to a sheet pan lined with paper towels to drain.
- Serve hot with the mustard sauce.
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