THE SECRET TO CRUNCHY FRIED WONTONS REVEALED! Crispy Fried Wonton Recipe
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The best wonton I have ever had. Pork shrimp fried wonton. This is the most common filling. Make sure you get the oil temperature right. Double frying it makes it super crispy. You can serve this as a nice appetizer or side dish.
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**INGREDIENTS (30-40 wontons)
**FOR THE WONTON FILLINGS**
- 8 ounces of ground pork
- 8 ounces of peeled shrimp
- 1/3 cup of minced carrot
- 1/4 cup of spring onion
- 1/4 cup of cilantro
- 1 tbsp of corn starch
- 1 tbsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 1 tbsp of oyster sauce [Lee Kum Kee Panda Brand oyster sauce:
- 1 or 2 tsp of ground ginger
- 1 tsp of ground garlic
- 1 tsp of white pepper [Amazon Link:
- 1 tsp of sugar
- 1 tsp of salt or to taste
- 1 egg
**FOR THE DIPPING SAUCE**
- 1 tbsp of soy sauce
- 2 tsp of Sichuan hot chili oil
- 1 tsp of black vinegar [Zhengjiang black vinegar镇江香醋：
**OTHERS**
- cornstarch slurry (1 tbsp of water + 1 tbsp of cornstarch)
- Wonton skin
**HOW TO MAKE WONTONS**
- I am using 2 types of protein today. You can use whatever you want.
- 8 ounces of ground pork. Just put that in the blender.
- 8 ounces of peeled shrimp. Cut it into the smaller size. Dump in half of it into the blender. Save the other half for later. I just like that you can see and bite the shrimp, feel so good.
- After that we gonna add all the seasoning, 1 tbsp of corn starch, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 to 2 tsp of ground ginger, 1 tsp of ground garlic, 1 tsp of white pepper, 1 tsp of sugar, 1 tsp of salt
- Last, we gonna crack an egg. That will make the filling smooth.
- Blend that together. Transfer it into a big bowl.
- Add 1/4 cup of spring onion, 1/4 cup of cilantro and 1/3 cup of minced carrot.
- Mix them well. You can cook a small amount of the filling in the microwave and taste it see if you need to adjust. After you sure about the taste you can wrap your wonton. I make this many times so I know it is good.
- Make the slurry as a glue(1 tbsp of water + 1 tbsp of cornstarch). This will make sure you wonton is safe, they not gonna be open during cooking.
- Put some filling on the skin, don’t put too much, because wonton skin is really thin and easy to break. Then put 1 piece of shrimp on top of it. Dip some slurry on the edge, fold like a triangle. Push out the air out and pack it tight to make sure it won’t open when you deep fry it.
- Make a curve so it is easy to fold. Then you glue the end and pinch them together.
- finish all of them.
- Frying it, get the temperature right and put in your wonton one by one. Push them a little bit just to make sure they are separated.
- After few minutes, all the wontons flow to the top, and you can feel the skin is getting crispy, that is the time you take it out. Let it rest for about 5 minutes.
- We are double frying it. If you get the temperature right, it will literally just take 15 seconds to become golden brown.
- Take it out. And use a paper towel to get rid of the oil.
- Now let’s make the sauce. 1 tbsp of soy sauce, 1 tsp of Chinese black vinegar, 2 tsp of Sichuan hot chili oil. You are done.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
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Shumai | Shrimp & Pork Dumplings Recipe | Kanom Jeeb ขนมจีบ - Hot Thai Kitchen!
This is a dim sum favourite for many of us! Originally a Chinese dish, these yummy little dumplings have become a solid part of the Thai food culture for a long time, and when we make them, we add our own Thai flare to them (yes, there are chilies involved!). A lot easier to make than you might think, and they can also be made in advance, refrigerate or freeze, and then steamed whenever you're ready to serve!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Soy sauce prawn (豉油王虾) har lok [ 2021 new recipe , prepare in just 10 min ] 虾子怎么做好吃？
要做什么好吃的食物好招呼人呢？看来只有虾子才显得大方啊！
你为何做不到好吃，因为少了这一步哦！
试试这道吧，前后不到10分钟就做好！好看好吃，宴客、家常都能派上用场。A quick-and-easy recipe for surprise guests. It can be on the dining table in just 10 minutes ya!
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材料：
虾 8只
蒜米 5瓣
番茄 2粒
特级生抽 1汤匙
黑油 2汤匙
冰糖 少许
水 半碗
更详细请看完视频你就知道嘿嘿????
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Ingredients:
8 large prawns
2 tbsp premium soy sauce
2 tsp dark soy sauce
1/2 bowl water
some rock sugar
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If you like our video, give a thumbs up la, it really give us a great support , if can click that red red button ah , you know subscribe us! More great video coming soon ! Stay tuned.
little garlic kitchen 爱你
#soysauceprawn#prawnrecipe#干煎虾碌#虾的做法#虾子怎么做好吃#kitchentips#niceprawn#freshprawn#2020newrecipe#chineseprawnrecipe
#easychinesefoodrecipe#最新食谱#创意食谱#好吃的虾子#料理#美食#asianfood#goodfood#nicefood#howtocookprawn#howtomakeprawn
Chinese Stir fry Baby Bok Choy with Garlic-Best Method
This is the best Stir-fry method to any green vegetables. Also this is very easy and fast. Today we are making Bok Choy stir fry with garlic, ginger, oyster sauce. Let's see how its done step by step.
Below is the spices and equipments I use to make these dishes. All of these links are generated by Amazon and provide me with a small percentage/kickback should you use them to purchase any of the items I use. Thanks for supporting me and this channel!
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The Secret to PERFECT Dumpling Fillings (w/ 5 Recipes)
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Today’s video, I will show you 5 delicious dumpling fillings you must try. The video is a bit long, please stick with me till the end of the video. Because Not only you will get the recipes, I will talk about how to take any ingredients you have to create your own filling. Also, thanks to everyone who voted for this video - I have been working on it for weeks. I wrapped and ate countless dumplings. I love my job =) Please share this video with friends, family or cooking communities... it would mean the world to me. And don’t forget to give it a try yourself! See you next time...
Quick Links:
NO.1 Pork Cabbage Filling[白菜猪肉馅]: 00:30
NO.2 Spicy Beef Filling [牛肉馅]: 04:40
NO.3 Mushroom & Chicken Filling [香菇鸡肉馅]: 08:52
NO.4 Shrimp and Bamboo Shoot Filling [冬笋虾仁馅]: 12:10
NO.5 Vegetarian Dumpling Filling [糯米素菜馅]: 16:03
Homemade Garlic chili sauce:
Dumpling From Scratch Video:
Preview Shrimp Dumpling Recipe:
Pan-fried soup dumping:
Steam soup dumplings [Xiao Long Bao]:
NO.1 Pork Cabbage Filling
Ground pork 400 grams
1 egg
2 tsp of grated ginger
1/4 cup of diced scallion
1.5 tbsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
2 tsp of sesame oil [Amazon link:
2.5 tbsp of homemade garlic chili sauce (It is optional. If you decide to skip it, be sure to adjust the saltiness and add some garlic in this recipe)
Fresh shredded cabbage 600 grams (season with some 1.5 tsp of salt and squeeze the liquid out you will end up with about 350 grams of cabbage)
NO.2 Spicy Beef Filling
500 grams of ground beef
2 tsp of grated garlic
1 tsp of grated ginger
1.5 tbsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
1 tsp of salt
The spice mix we made
1 egg
1/3 cups of beef stock or water
1/3 cup of scallion
1/2 cup of diced onion
1/3 cup of diced cilantro
2 tbsp of hot oil
You will need a spice blender in this recipe:
The spice mix
5 pieces of hot dried chilies [
1 small piece of cinnamon [
1 piece of bay leaf [
1 piece of star anise [
1/2 piece of black cardamon [
4 piece of clove [
1/4 tsp of white pepper [
1.5 tsp of Sichuan peppercorn [
NO.3 Mushroom & Chicken Filling
350 grams of ground chicken meat
1 tbsp of soy sauce
1.5 tbsp of the water that we soaked the mushroom with
1/2 tsp of salt
1/4 tsp of white pepper [Amazon link:
1 egg
3/4 cups of diced rehydrated shiitake mushroom [Amazon link:
3/4 cup of diced carrot
3 tbsp of scallion
NO.4 Shrimp and Bamboo Shoot Filling
10 ounces (283 grams) of peeled shrimp
8 ounces (226 grams) of ground pork
1 tbsp of soy sauce
1/4 tsp of white pepper
1 tsp of sugar
1/2 tsp of salt
1 tsp of grated ginger
2 tsp of grated garlic
1 tbsp of corn starch
1 egg
3 tbsp of water
2/3 cup of the minced baby bamboo shoot
2/3 cup of minced carrot
2 tsp of sesame oil [Amazon Link:
Carrot slices or parchment paper to prevent stickiness
NO.5 Vegetarian Dumpling Filling
1.5 cup of glutinous rice or regular rice
1 + 1/3 cup of water that we soaked the mushroom and the black fungus
1.5 tbsp of soy sauce [Amazon Link:
1 tbsp of soybean paste [Amazon Link:
2 tsp of dark soy sauce [Amazon Link:
1 tsp of sugar
2 tsp of vegetable oil
2/3 cup shredded cabbage
2/3 cup shredded carrot
2/3 cup rehydrated shitake mushroom [Amazon Link:
2/3 cup of rehydrated black fungus [Amazon link:
3 tbsp of diced onion
3 tbsp of diced scallion
3 tbsp of diced cilantro
2 tsp of grated garlic
2 tbsp of hot oil
3/4 tsp of salt or to taste
The rice we cooked
1 egg
Fried Seafood dumplings (HE)
These appetizers are worthy..go ahead and give them a try.