CRISPY WONTONS (16 wontons/ 8 skewers)
What you will need:
  • 8 wooden skewers, soaked in cold water for 3 minutes - this will prevent the skewers from breaking
  • 1 Tbsp vegetable oil
  • 1 Tbsp chopped onion
  • 1 clove garlic (finely chopped)
  • ½ tsp fresh ginger (finely chopped)
  • ½ cup wild mushrooms (finely chopped)
  • 16 wonton skins
  • vegetable oil, for deep-frying
  • salt
  • 1 Tbsp vegetable oil
  • 2 Scallions (sliced thinly)
  • 1 red and 1 green chili (seeded and cut thinly)
  • 3 Tbsp light soy sauce
  • 1 Tbsp vinegar
  • 1 Tbsp dry sherry
  • Pinch of sugar
  1. Heat the vegetable oil in a preheated wok or skillet
  2. Add the onion, garlic and fresh ginger to the wok or pan and stir fry for 2 minutes. Stir in the mushrooms and saute for another 2 minutes. Season with salt. Set aside and let it cool before wrapping
  3. Place 1 tsp of cooled mushroom filling in the center of each wonton skin
  4. Bring two opposite corners of each wonton skin together to cover the mixture and pinch together to seal. Repeat with remaining corners. It may help if you wet the four sides of the skin with a bit of water before pinching so they seal better
  5. Thread 2 wontons onto each skewer. Heat enough oil in a large saucepan to deep-fry the wontons in batches until golden brown and crisp. Do not overheat the oil or the wontons will brown on the outside before they are fully cooked inside. Remove the wontons with perforated spoon, and drain on absorbent paper towels
  6. Transfer the crispy wontons to a serving dish, and serve with the dipping sauce
  1. Heat the vegetable oil in a small sauce pan until quite hot. Put the scallions and chilies in a bowl and pour the hot oil slowly on top. Mix in the remaining ingredients
Recipe by What To Cook Today at