Fried Thai Wonton (Giew Tod)

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Wontons come in many types of filling. It can be sweet or savory. It can be fills with meats or meatless. It is very easy to make. Normally, we use readymade wonton skins to make our making easier. The skins are easily available from any supermarkets or Asian grocery stores.

In this recipe, I used readymade wonton skins but I will also give you my recipe for the wonton skins if you want to make them from scratch.

Wontons can also be served boiled, steamed and pan-fried. It can taken just as it is or drip in sauces like chili sauce, Hoisin sauce, plum sauce, Chinese hot mustard and many more. Well, I hope you will like these deep-fried wontons.

 

 

Ingredients:

1 package readymade wonton skin/homemade wonton skins, if frozen, thawed

 

Filling:

1 pounds ground lean pork

5 cloves garlic, peeled and minced

2 stalks green onion, cleaned and sliced in small

1½ tablespoons fish sauce

1½ tablespoons oyster sauce

1/8 teaspoons ground white pepper

1½ teaspoon raw sugar/granulated sugar

½ teaspoon bird’s eyes chilies (optional)

1 teaspoon green curry paste (readymade)

2 tablespoons canola/vegetable/corn oil

 

1 large egg, lightly beaten for sealing

Canola/vegetable/corn oil for deep frying

 

Method:

Place ground lean pork, green onions, garlic, fish sauce, oyster sauce, white pepper, raw/granulated sugar, bird’s eyes chilies (optional) and green curry paste in a mixing bowl. Combine well and Set aside to rest/stand for 25-30 minutes.

Line 6 wonton skins on flat working surface and place ½ teaspoon of pork mixture in the center of each wonton skin. With a small pastry brush and brush some egg-wash along the edges and fold half of the skin over to form into a triangle shape. With your index finger gently press along the edges to seal it tight. Place onto a cookie/baking sheet and cover with a lightly damp towel or muslin cloth to prevent the wonton from drying. Repeat the same process until all wonton skins and pork mixture are all done.

Heat a wok/frying pan/fryer with canola/vegetable/corn oil over medium-high heat.  Once it is hot, add the finished wontons into the oil and deep-fry until golden brown. Transfer to a cookie sheet lined with kitchen paper towel to drain some of the oil out of the fried wontons. Serve hot wontons with sweet chilli sauce/Chinese hot mustard/ketchup and plum sauce.

 

Homemade Wonton Skins

Ingredients:

3 cups all-purpose flour, sifted

2 medium eggs

1 teaspoon fine salt

1/3 – ¾ cup water

 

½ cup cornstarch for flouring

 

Method:

Place the sifted all-purpose flour in a mixing bowl and make a well in the center. In large mixing cup with egg, salt and 1/3 cup water and whisk together well. Pour the egg mixture into the center of the flour. Mix together, adding extra water until the flour mixture forming into a dough ball. (Do remember not to have an sticky dough.)

Knead the dough on a flat surface until the dough becomes smooth. Set aside covered with a damp cloth and rest for 45-60 minutes. Divide the rested dough into half. Work with one half of the dough and cover the remainder dough with a damp cloth. Roll out the dough on a lightly floured (cornstarch being used) surface as thin as possible into a sheet that able to cut out 18 pieces of 3.5×3.5 inch square.

 

This entry was posted in Chinese Recipes, Pork and Beef, South Asia, Southeast Asian (SEA). Bookmark the permalink.

2 Responses to Fried Thai Wonton (Giew Tod)

  1. Anita Hammer says:

    Can the finished, fried wontons with pork mixture be frozen?
    I Amager Danish, I hope you understand my question.

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