Sunday, April 11, 2010

Wontons

Every now and then I get a craving for my mom's wontons. They were yummy and believe it or not, Jimmy likes them. In fact, his whole family likes them. Trouble is, they are not good for you. I know I don't look like I am the picture of good health and nutrition, but even I know that eating deep fried food should not be consumed with much frequency. So I only make these once or twice a year.

the basic ingredients are simple: wonton wrappers, seasoned ground beef, water to use as glue and canola oil to fry. Please ignore the date on the wonton wrappers, this particular photo is from dec 06. but i forgot to take pics of the-before-frying-steps so went back to my archives. i really didn't serve my family wonton wrappers that expired in feb 07.

My ground beef is seasoned with unmeasured amounts of garlic powder, onion powder or 1/4 of an onion, pepper and soy sauce. If you want to follow my mom's tradition, you'd add MSG, too. But I avoid it because I ate enough of it growing up to last me 7 lifetimes.

I work on a plate, plop a wrapper down, a little bit of ground beef, again eyeballed so it's not too big that the wrapper will split when closed but not too small that you feel jipped out of a tasty meatball.

You'll want to fold the wrapper over the meatball, making it into a triangle. Slide your finger, that you've just dipped in water, around 2 of the edges to seal the triangle closed.

Here's the tricky part, and I don't really know how to write how to do it. But you want your wonton to look like this:All you do is hold the triangle in your non-dominant hand with the long edge (folded side) up. put a dab of water on the wrapper right next to the meatball then fold and pinch the other side up and sort of around the meatball so the back side of the wrapper hits that dab of water so you can pinch it so it's 'glued' together. Making sure the whole time that your wrapper doesn't split. And it depends on if you're left or right handed which side of the meatball you'll put the dab of water. If you're right handed, you'll put it on the left side of the meatball, left handed on the right side of the meatball.

Did you follow that? I knew you did.

If it's not working, then you can just fry them as triangles. Because it certainly can't be because you weren't able to follow my completely clear and understandable instructions.

Make the entire package of wrappers into wontons.

Fry these suckers in hot oil. They fry FAST. Sometimes, so fast, you'll wonder if the beef is cooked. I've never had even a slightly pink meatball, so don't fret how fast they fry. But turn your heat down if they're getting dark too fast. When it's golden on both sides, take it out and drain on a paper towel or wire rack if you're feeling fancy. The oil splatters A LOT so be careful and either wear an apron or an already ruined shirt.

Before you know it, you'll have a mountain of wontons ready to be gobbled up.

Serve with sweet and sour sauce. About a pound of ground beef will make a package of wontons. I think there are 40 wontons per package. Everyone eats a lot of them.
_

4 comments:

Anonymous said...

OMG! I forgot about the won tons! Can you mail me some?!!!???? - v

mommy said...

Those are so time consuming! Your family's lucky to get those a couple of times a year. That's just like egg rolls for us. Too greasy, but sooo good! :)

Ginnie said...

Why do the things that taste soooooo good have to be so bad for you!!!

Ragged Around the Edges said...

Mmmmmmmmm.