Fried won tons with hot chili sauce Recipe

Name: Fried won tons with hot chili sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium shrimp, peeled,deveined; 1 lb finely ground pork; 1 (4 ounce) can water chestnuts, drained and coarsely chopped; 2 -3 tablespoons minced fresh ginger; 2 tablespoons minced green onions; 2 tablespoons soy sauce; 1 tablespoon rice wine or 1 tablespoon sake; 1 ½ teaspoons sesame oil; 2 tablespoons cornstarch; ⅛ teaspoon ground black pepper; 3 tablespoons soy sauce; 1 tablespoon sugar; 1 tablespoon chinese black vinegar or 1 tablespoon Worcestershire sauce; 2 tablespoons water; 12-1 teaspoon hot chili paste; 1 teaspoon minced fresh ginger; 40 wonton wrappers or 40 gyoza skins; cornstarch; vegetable oil or peanut oil

Servings: persons

4 medium shrimp, peeled,deveined
1 lb finely ground pork
1 (4 ounce) can water chestnuts, drained and coarsely chopped
2 -3 tablespoons minced fresh ginger
2 tablespoons minced green onions
2 tablespoons soy sauce
1 tablespoon rice wine or 1 tablespoon sake
1 ½ teaspoons sesame oil
2 tablespoons cornstarch
⅛ teaspoon ground black pepper
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon chinese black vinegar or 1 tablespoon Worcestershire sauce
2 tablespoons water
12-1 teaspoon hot chili paste
1 teaspoon minced fresh ginger
40 wonton wrappers or 40 gyoza skins
cornstarch
vegetable oil or peanut oil

1
For filling: wrap shrimp in paper towels; squeeze out extra moisture and chop finely; combine shrimp, pork and water chestnuts in a medium bowl; mix well then stir in ginger, green onion, soy sauce, rice wine, sesame oil, cornstarch and pepper, combine thoroughly; mixture should be stiff; refrigerate until ready to use (you can do this several hours in advance).
2
For chili sauce: stir together soy sauce, sugar, black vinegar or Worcestershire, water, chili paste and ginger in a small bowl; place in a serving bowl and set aside.
3
Place 2 teaspoons filling in center of each wonton skin; moisten edges with water; fold over in half to cover filling; press edges to seal; arrange dumplings on a sheet light dusted with cornstarch.
4
Heat oven to 200.
5
Pour oil to depth of at least 2 inches in wok or dutch oven; heat oil over medium-high heat to 350; fry 8 or 9 dumplings at a time, turning constantly, until golden brown, about 5-6 minutes.
6
Drain on paper towels; place on baking sheet and keep warm in oven.
7
Fry remaining batches; reheat oil between batches.
8
Arrange dumplings on a platter and serve hot with chili sauce.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 medium shrimp, peeled,deveined, 1 lb finely ground pork, 1 (4 ounce) can water chestnuts, drained and coarsely chopped, 2 -3 tablespoons minced fresh ginger, and more.

Yes, Fried won tons with hot chili sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried won tons with hot chili sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions