I rarely cooked before I have my own home. I never have to worry about food on the dinner table all my life because both my parents are excellent cooks, and my dad also knew where to find all the good food outside. Besides instant noodles, the only other dish which I learned to cook back then was this fried wontons (wrapped dumpling with meat fillings). I usually prepare the marinaded filling myself, after which my mum & I will wrap the wontons together. Then she will help me deep fry the wontons while I hid far away because I was scared of oil splatters. Now that I am staying on my own, I have to do everything by myself including the deep frying. This was the one and only so-called “proper” dish which I can make even when I had zero experience in cooking back then and I still enjoy making it now. One difference between home-made and outside version is that the latter is often without water chestnut, which to me is so important to me because of the nice crunch it gives to the dumplings.
In case you are wondering if these wontons can be boiled instead of deep fried, yes you can. I frequently make wonton soup or wonton noodles with them and they are great.
In this recipe, the technique used folding the wontons is the easiest one - a half diagonal triangle fold. You can try out other ways of folding (such as twisting the ends to form a nice pouch) or use round wonton skins instead of squares. The most time-consuming part of making this dish is the wrapping, so you can enlist the help of your family for some special bonding time.
Prep Time: 20 mins
Cook Time: 20 mins