What is a good recipe for 'pan-fried won tons'?

Question

The Chinese place in my hometown makes them, and theyre good...but then I moved away, and I can't find a good restaraunt that makes them, so I want to find a good recipe, They are beef, not pork, and they are soft like a soup wonton, but they are pan-fried and served with a glaze

Answer 1

Fried Won Tons Recipe
Yield: 1 servings (About 60 to 70 won tons}

1 lb Won ton skins
1/2 lb Fresh ground pork
1/2 lb Fresh prawns
4 Dried mushrooms, soaked for 2 hours
8 Water chestnuts, finely chopped
2 Stalks green onions, finely chopped
2 sm Eggs, beaten
1/4 ts Pepper
1 1/2 ts Salt


Shell and devein prawns. Mince fine. Stem mushrooms and mince caps. Mix with prawns, pork, water chestnuts, green onions, half of the beaten eggs and all of the seasonings.

WRAPPING:

Place won ton squares on working surface so corners face up, down, left and right. Place 1 teaspoon filling in the center of each skin. Dip a little of the beaten egg onto the bottom corner, bring top corner to meet bottom corner. Press to seal. Moisten left corner and bring right corner to meet it. Press to seal. [This should give you a little bundle that looks kind of like a nurses hat. S.C.]

FRYING:

Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2 minutes). Turn over once. Drain and serve hot.

DO-AHEAD NOTES:

Deep fry won ton, cool and freeze. To reheat, preheat oven to 350F.

Place frozen won ton onto cookie sheets and heat for 12 to 15 minutes.

COMMENTS:

You may substitute ground turkey for meat in won ton filling.

However since turkey is drier and more bland than pork, add a few more water chestnuts and 1/4 tsp. monosodium glutamate to enhance flavor and texture.

Answer 2

Crispy Wontons Recipe
Yield: 10 servings
3/4 lb Ground Pork
8 Chopped Water Chestnuts
1/4 c Chopped Green Onions & Tops
1 tb Soy Sauce
1/2 ts Salt
1 ts Cornstarch
1/2 ts Grated Fresh Ginger Root
1 lb Wonton Skins
Vegetable Oil For Frying
Catsup
Hot Mustard
Sweet & Sour Sauce
Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger iin medium bowl; mix well. Place 1/2 teaspoon pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten one corner with water. Overlap opposite corner over moistened corner; press firmly. Heat oil in wok or large saucepan over medium-high heat to 375oF. Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy. Drain on paper towels. Serve warm with catsup and hot mustard or sweet & sour sauce, as desired.


WARNING!!: DELICIOUS

Answer 3

right here you bypass! :) Ing: 2 tbsp peanut oil a million a million/2 tbsp grated sparkling ginger 2 medium garlic cloves, pressed 2 tofu tarts, crumbled a million/2 cup finely chopped scallions 2 tsp dark sesame oil 2 tbsp soy sauce won ton wrappers Bowl of lukewarm water Cornstarch for dusting warmth peanut oil in a wok. Sizzle the ginger and garlic temporarily then upload tofu and stir-fry for a jiffy. upload scallions, sesame oil and soy sauce, stir properly. set aside to chill out. set up a artwork section with won ton wrappers, water and cornstarch. place a wrapper in front of you in a diamond place. Drop a heaping teaspoonful of filling in the middle of the wrapper. Moisten all 4 edges with water, pull the genuine nook all the way down to the backside, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. deliver left and suitable corners jointly above the filling. Overlap the advice of those corners, moisten with water and press jointly. place performed wrapper on the corn-starch platter and proceed till all wrappers are used. TO FRY: warmth 2 to 3 cups of oil in a wok till warm. Deep fry won lots in batches till golden, 2 to 3 minutes on the two area. Drain. Serve with dipping sauce or duck sauce. uncooked won lots will keep in the freezer for a superb 2 months if properly wrapped. Thaw formerly frying.

Answer 4

I like mine
1/4lb immitation crab or shrimp chopped
1 bunch green onions chopped thin
1 cube cream cheese softned
1 sm can chopped olives

cream together the olives & softened cream cheese, then mix in the crab & onions. salt and pepper to taste.

then in the center of a won ton skin put a dab of the mixture, fold it like a triangle, wet the edges so they stick, then deep fry. they are soooo good I think they call this "Crab Rangoon"

Hope you like it