Recipes

Dim Sum Party Recipes – Part 2: The Fried Guys


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Shrimp & Pork Wonton

Movie NightThese were the actual recipes used during Scamper’s recent weekend get together… you can read all about it here:

Dim Sum is a Chinese rolling buffet. Traditionally, carts of delicacies are rolled through a packed hall of hungry fans. Some are steamed. Some are fried. There are varieties that are baked and roasted too. Dumplings, pork buns and noodles are accompanied by spare ribs and roasted duck. If you like Chinese food, you’ll love dim sum. We recently discovered that a dim sum party is tremendous fun. Everyone can participate in making something wonderful.

Fried wontons are crucial for a satisfying dim sum. Everyone will pretend to eschew all fried goods, as if some invisible diet coach is ever present. Don’t give that talk a moment’s thought. These little buggers will disappear as quick as a wink. Just in case you have a few of the Richard Simmons types around, you can always opt to boil them instead.

Crab Rangoons

Who doesn’t love these? We had a variety of sauces available for dipping but duck sauce was the hands down winner for these. The runner up was soy sauce with a dash of dark sesame oil. 

Ingredients

  • 1/2 pkg wonton skins. They’re usually in the refrigerated vegetable section.
  • 6 oz canned crab meat
  • 6 oz cream cheese, at room temperature
  • 1/2 tsp minced garlic
  • 1 dash Worcestershire
  • 1/2 tsp salt
  • 1 egg
  • Oil for frying

crab rangoons

Preparation

  1. Combine crab, cream cheese, garlic,
  2. Worcestershire and salt
  3. Beat the egg
  4. Lay out the wonton wrappers, also called skins, and place about 1/2 tsp of the filling in the center
  5. Dip your finger into the beaten egg and swipe it around the edges of the wonton
  6. Sealing it like a triangle, by folding it in half is super easy
  7. Ella happened to be in charge of wontons though and she pinched the four corners together and sealed the top bits. Her way actually looked really good. It was almost like a four leaf clover.
  8. Experiment to discover what works for you
  9. The only must is that you need to seal the filling in the wrapper by pinching all of the edges
  10. Heat the oil to 400 degrees and fry until they’re golden. 3-5 min
  11. Lay them on paper towels for 2 min. To whisk off excess oil
  12. Be careful. Everyone will swarm the plate and grab them but they will still be very hot. Children will need to wait or they might burn their mouths.

Shrimp and Pork Wontons

These are delicious. We fried half the batch and boiled the rest. They were both exquisite and fared equally well in soup.

Shrimp & Pork Wontons
Shrimp & Pork Wontons

Ingredients

  • 1/2 lb ground pork
  • 1/2 lb fresh peeled and cleaned shrimp, chopped
  • 1 Tbsp mirin
  • 1 Tbsp soy sauce
  • 1/2 tsp sesame oil
  • 1 Tbsp fresh, minced ginger
  • 1 Tbsp sugar
  • 3/4 c finely chopped, scallions
  • 2 cloves minced garlic
  • 2 Serrano chilies, finely chopped
  • 1/2 pkg wonton wrappers
  • 1 egg
  • Cornstarch for dusting

Preparation

  1. Combine the ingredients from pork through Serrano chilies in a Pyrex bowl
  2. Refrigerate for 1-24 hrs
  3. Beat the egg
  4. Fill each wonton skin with just under 1 tsp of filling
  5. Brush the edges with egg
  6. Pinch the edges together
  7. *If you choose to boil them dust them, lightly with corn starch and chill until your broth is boiling
  8. Place them in boiling soup
  9. When they float they are ready
  10. *if you want to fry them, heat oil to 400 degrees and fry to golden
  11. Serve with dipping sauce.

Crispy Curried Money Bags

These are the Chinese version of a beggar’s purse. They look fabulous and they taste great. Everyone liked these with duck sauce. We were winging this recipe but it turned out very well. We used what we had in the fridge.

crispy curried money bags
Crispy Curried Money Bags

Ingredients

  • 3 poached chicken breasts
  • 1 boiled potato, peeled and diced
  • 2 tsp curry powder
  • 1 tsp palm sugar
  • 2 tsp chopped scallion
  • 1/4 frozen peas, defrosted
  • 32 wonton wrappers (approx.)
  • 1 bunch chives
  • Oil to deep fry

Preparation

  1. Combine all ingredients through peas in a food processor
  2. Use the pulse button to make a fine chop but not a paste
  3. Chill for up to 24 hrs or until you are ready to stuff and fry
  4. Place just under 1 tsp of filling in a wonton wrapper
  5. Grab all of the edges in a bunch at the top.
  6. Tie the ends together with a piece of chive. If you look at the picture, you’ll know exactly what we mean
  7. Heat the oil to 400 degrees
  8. Fry until golden
  9. Serve with either sweet chili sauce or duck sauce

Next Time

Spring rolls

Summer rolls

Egg rolls

Enjoy your fried treats.

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The Scamper

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