Fried Seasoned Wontons
Fried Seasoned Wontons
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Quick and easy appetizer or snack, think great with beer. On my to make list. This is a make as you need recipe, no set amounts needed here.
Prep Time
5 minutes
Cook Time
1-2 minutes
Prep Time
5 minutes
Cook Time
1-2 minutes
Fried Seasoned Wontons
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Quick and easy appetizer or snack, think great with beer. On my to make list. This is a make as you need recipe, no set amounts needed here.
Prep Time
5 minutes
Cook Time
1-2 minutes
Prep Time
5 minutes
Cook Time
1-2 minutes
Ingredients
Servings:
Instructions
  1. Lay out some wonton wrappers on a cutting board, lightly spray or bush water on each wrapper.
  2. Use either Knorr or Ros-Dee brands, very popular in Thailand and available in the US in Asian markets.
  3. Lightly dust with either the chicken or pork seasoning powder.
  4. Heat some oil in a large pan, about 1/4 inch or even less to medium hot. Place a few wontons at a time in the oil and fry until golden brown, they fry up very quickly.
  5. Remove to paper towels to drain, and continue the process to cook all the wonton wrappers you have prepared.
  6. Serve as an appetizer or with beer or drinks of your choice.
Recipe Notes

Low cost.

This recipe for Fried Seasoned Wontons is adapted from Appon's Thai Food.

Quail Egg Wontons
Quail Egg Wontons
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Rating: 5
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This is a common street food in Bangkok sold as a snack. This is going to be written as 5 eggs per skewer, and one to two skewers would be an appetizer or snack. If you do not have fresh quail eggs, in the states you can buy these canned in most Asian markets. I made these on 3 Jun 2018, nothing hard about this but it does time if making a lot, I used about 42 eggs for this. If you do not know how to hard boil fresh quail eggs, a link to that is in the Recipe Notes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 skewer 2 minutes
Cook Time
2-3 minutes
Servings Prep Time
1 skewer 2 minutes
Cook Time
2-3 minutes
Quail Egg Wontons
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Votes: 1
Rating: 5
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This is a common street food in Bangkok sold as a snack. This is going to be written as 5 eggs per skewer, and one to two skewers would be an appetizer or snack. If you do not have fresh quail eggs, in the states you can buy these canned in most Asian markets. I made these on 3 Jun 2018, nothing hard about this but it does time if making a lot, I used about 42 eggs for this. If you do not know how to hard boil fresh quail eggs, a link to that is in the Recipe Notes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 skewer 2 minutes
Cook Time
2-3 minutes
Servings Prep Time
1 skewer 2 minutes
Cook Time
2-3 minutes
Ingredients
For Each Skewer
To Fry
  • lard or cooking oil, as needed, OR make from a shortcut
Servings: skewer
Instructions
  1. Place a wonton wrapper on your work surface with a corner pointed towards you. Dip your finger in a small bowl of water and all 4 edges of the wrapper, place a quail egg on the wrapper.
  2. Fold the corner closest to you over the egg away from you, then roll the egg away from until you see the corners overlapped.
  3. Take the left and right corners and fold them one at a time over the egg as well, so they overlap. Place on a skewer, running the skewer through the corners overlapped, as seen in this photo. I folded the left corner first, then right corner, gives a nice uniform appearance.
  4. Repeat with the remaining eggs and wrappers. Using as many skewers, eggs, and wrappers as desired.
  5. Heat a pan with about 1/2 inch of lard or oil (I used homemade lard for this), when hot, add a few skewers at a time, fry to golden brown.
  6. Turn and fry the other side to golden brown. Frying both sides, called a shallow deep fry, takes just 10-20 seconds per side.
  7. Serve with a dipping sauce of your choice.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Quail Eggs. Rendering Lard.

Common street food in Thailand.

Thung Thong, Thai Crispy Dumplings
Thung Thong, Thai Crispy Dumplings
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These are Thai dumplings, also known as Golden Purses. These sound absolutely delicious. These can be made with pork or chicken.
Servings Prep Time
18-20 dumplings 30 minutes
Cook Time
10 minutes
Servings Prep Time
18-20 dumplings 30 minutes
Cook Time
10 minutes
Thung Thong, Thai Crispy Dumplings
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These are Thai dumplings, also known as Golden Purses. These sound absolutely delicious. These can be made with pork or chicken.
Servings Prep Time
18-20 dumplings 30 minutes
Cook Time
10 minutes
Servings Prep Time
18-20 dumplings 30 minutes
Cook Time
10 minutes
Ingredients
For the Aromatic Paste
Servings: dumplings
Instructions
To Make the Aromatic Paste
  1. Grind together the garlic, pepper, and cilantro with a mortar and pestle until a smooth paste. Set aside 1 table of the paste for the dumplings, the remaining can be frozen for up to a month.
For the Dumplings
  1. Heat a large non stick pan with 1 tablespoon of oil on high heat. When hot, ad the sliced spring onion white parts, aromatic paste, and the diced mushrooms, stir often and cook until the spring onion is softened. Add the pork, soy sauce, oyster sauce, fish sauce, sugar, and water chestnuts (if using). Break the ground pork up as it cooks with your spatula, until cooked through and no liquid remains in the pan. Set the pan aside, this is the dumpling filling, and allow this to cool to room temperature.
  2. When the filling has cooled. Heat a small pot of water, about half full, to boiling. When the pot is boiling set out a bowl with ice water near the the pot. Add the spring onion green parts to the boiling water and blanch for 30 seconds, keep them submerged in the water as well. After 30 seconds, remove them to the ice water to cool them. Remove from the ice water and pat dry, then cut each green piece in half lengthwise, these are the ties for the Golden Purses.
  3. Open the refrigerated wonton wrappers and place on a plate, place one wonton wrapper on a work surface, keeping remaining wrappers covered with a towel to prevent them from drying out.
  4. Depending on the size of your wrappers, place between 1 teaspoon and 1 tablespoon of filling in the center of the wrapper. wet the 4 edges of the wrapper with water on your fingertip, draw up all the sides and pinch together at the top, so that it looks like a little bag an the bottom is rounded. Use a piece of the spring onion green and tie that around the top of the dumpling, and knot that. Trim the ends of the green.
  5. Repeat with the remaining wontons.
  6. Heat about 2-3 inches of cooking oil in a large pot, when the oil is hot, add a few dumplings at a time with a slotted spoon and fry until golden brown, remove with the slotted spoon to paper towels to drain, continue to fry remaining dumplings.
  7. Allow dumplings to cool for a few minutes, serve with a sweet chili sauce or plum sauce for dipping.
Recipe Notes

Low cost.

This recipe was inspired by good friend, Daniela Dalaa Payerl.
Thailand.

Recipe here is courtesy Tara's Multicultural Table and her recipe is here.
United States.

Crab Rangoon
Crab Rangoon
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To clear things up, this is not Chinese in origin, this is American, but does sound really good, as I love Cream cheese and crab, but I will use imitation crab for starters, easier to get and lower cost.
Servings Prep Time
18-20 wontons 15 minutes
Cook Time
3 minutes
Servings Prep Time
18-20 wontons 15 minutes
Cook Time
3 minutes
Crab Rangoon
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Rating: 5
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To clear things up, this is not Chinese in origin, this is American, but does sound really good, as I love Cream cheese and crab, but I will use imitation crab for starters, easier to get and lower cost.
Servings Prep Time
18-20 wontons 15 minutes
Cook Time
3 minutes
Servings Prep Time
18-20 wontons 15 minutes
Cook Time
3 minutes
Ingredients
Servings: wontons
Instructions
  1. For the crab, you can use canned (drained), fresh picked, or even imitation. If using imitation, just cut each crab stick into 1/4 inch pieces and use your hands to break them apart, very easy and will be the first way I prepare this.
  2. In a small bowl, add the Cream cheese, crab, spring onion, garlic powder, and Worcestershire sauce. Mix until combined.
  3. Lay out a wonton wrapper, place about 1 teaspoon of filling in the center. Base this on the size of your wontons. The wrappers I use are about 3 inches on each side.
  4. Wet your finger in a small bowl of water and run it across the 4 edges, need to dip your finger in water a few times doing this.
  5. Now, pull up two opposite corners and press them together to seal the top,
  6. Now bring up the other two corners and seal them at the top and press together the 4 seams to seal them as well. Place the wonton on a sheet of parchment.
  7. Repeat for the remaining wontons.
To Deep Fry
  1. Heat about 1 to 1 1/2 inches of cooking oil in a large deep pan or a heavy pot. You want the oil hot but not smoking. Your preference on the oil, rice bran oil would be a good choice.
  2. Carefully place the wontons in the hot oil and cook for 2 to 3 minutes, do not overload the pan, until nice and golden brown. Remove wontons to paper towels to drain. Repeat with remaining wontons. My wife is cooking the wontons on the left, I am cooking some fish on the right.
To Bake
  1. Preheat your oven to 220 C (425 F)
  2. Line a baking sheet with parchment paper. and arrange wontons in an orderly fashion. Spray with cooking oil, a oil mister would be perfect for this, for folks in the US, feel free to use a cooking spray of your choice.
  3. Another option is to lightly, and I mean lightly, brush each wonton with oil. Bake 12 to 14 minutes or until golden brown. Keep in mind baked will not be as crispy as the deep fried, but just as good in flavor.
  4. Serve with dipping sauces of your choice.
  5. I served these as a side with some fish and long beans I cooked.
Recipe Notes

The Cream cheese will cost about 60 Baht/125 grams. The imitation crab will cost about 50 Baht/140 grams. (When I buy fresh crab, I will price this once I pick 140 grams.) Figure 6 servings (3 each 6 people for appetizers), this is about 54 cents per serving.

Inspired by Spend With Pennies and the link to this recipe is here.
United States.

Wonton Soup
Wonton Soup
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This is a basic broth based soup, feel free to make this as spicy as you want it with the crushed red pepper flakes (non Thailand) or the chili powder (Thailand).
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Wonton Soup
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This is a basic broth based soup, feel free to make this as spicy as you want it with the crushed red pepper flakes (non Thailand) or the chili powder (Thailand).
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
For the Wontons
For the Soup
Servings: servings
Instructions
For the Wontons
  1. Combine the Wonton ingredients, except the wrappers and water in a mixing bowl until fully mixed.
  2. For the wrappers, there is two ways to do this, the simple, and the fancy. First thing, add some water to a small dish and keep near you, this is for sealing the wontons.
  3. For the simple way, place a wrapper on your palm, one corner towards you and the opposite corner pointed away from you. Place some pork filing in the center of the wrapper, 1/2 teaspoon to 1/2 tablespoon, you will get the feel for this as you make them. Now dip a finger into the water and wet the two edges that are farthest from you, then take the corner nearest you and fold over away from you to the opposite corner, to make a triangle, and use your fingers to seal the two edges. (I will have photos soon to show this). Set the wonton on a sheet of parchment paper. This completes the simple method, repeat until all the filling is used in each wrapper. OR, read the next step for the fancy method.
  4. For the fancy method, once you have the triangle shape, and the two edges sealed, take the two opposite corners and fold over each other and seal those. (I will have photos to show this soon as well). Set the wonton on parchment paper and repeat until all the filling is used in the wrappers.
For the Soup
  1. Add all of the Soup ingredients to a pot and bring to a boil, then reduce to a simmer and cook for 10 minutes, lets the flavors blend. Remove the ginger and garlic.
  2. Bring back to a boil, then lower in the wontons, and cook for 10 minutes. Ladle into bowls and top with spring onion.
  3. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.