Crispy Wontons
As is the case in many small towns, the most exotic fare found in my county is the Chinese-American buffet. My son, Joe, just loves the one at China Blossom in Greenwood. The family farm, Pluto, is forty-eight miles from town, so it’s quite a commitment to make the round trip. Every so often for movie night, I make a pile of these crisp-fried, creamy, seafood-filled pouches for him and his pal Lola and we just stay out at Pluto.
Recipe information
Yield
makes 30; serves 6
Ingredients
Sweet and Sour Sauce
Preparation
Step 1
In a small bowl, combine the cream cheese, seafood, green onions, flour, and soy sauce. Chill for 30 minutes.
Step 2
Put 1 teaspoon of the seafood filling in the center of each wonton wrapper. Use a pastry brush or your finger to paint a line of egg wash around the edge of each wrapper. Gently fold the wrapper over the filling to form a triangle, lightly press out any air, and press the edges to seal them.
Step 3
In a large pot or deep-fryer, heat at least 2 inches of oil to 325°F. Fry the wontons in small batches, turning as needed to brown evenly, for 2 minutes or until crisp. Transfer them to a rack set over a paper-towel-lined baking sheet to drain. (If desired, keep warm on the cooling rack in a 200°F. oven.) Serve with sweet and sour sauce for dipping.
Sweet and Sour Sauce
Step 4
Combine the preserves, vinegar, soy sauce, and hot chili sauce (if desired) in a bowl.
