Deep Fried Pork Wonton
Ingredients: Pork (Boston Butt, 80/20), Salt, Sugar, MSG, White Pepper · 90 min cook time · 450kcal · ~₩4,330
Ingredients
100g Pork (Boston Butt, 80/20), 0.125tsp Salt, 0.125tsp Sugar, 0.125tsp MSG, 0.125tsp White Pepper, 1tsp Cornstarch, 2tsp Shaoxing Wine, 100g All-Purpose Flour, 0.25tsp Salt (for wrapper), 0.125tsp Sodium Carbonate, 50g Water, 500ml Frying Oil
Instructions
1. Mince 100g of pork (Boston Butt, 80/20) using a cleaver until finely chopped.
2. Transfer the minced pork to a bowl.
3. Season the pork with 1/8 tsp each of salt, sugar, MSG, and white pepper.
4. Make a slurry by mixing 1 tsp cornstarch with 2 tsp Shaoxing wine.
5. Add the slurry to the pork.
6. Mix the pork filling in one direction only for about 2 minutes.
7. "Dat" the pork by throwing it against the bowl 10-15 times to further enhance springiness. The pork filling is now ready for wontons.
8. For the wrapper, combine 100g all-purpose flour, 1/4 tsp salt, and 1/8 tsp sodium carbonate in a bowl.
9. Mix the dry ingredients thoroughly.
10. Add 50g of water to the dry ingredients.
11. Roughly mix the dough until it forms a ball.
12. Cover the dough and let it rest for 40 minutes.
13. After resting, press the dough flat.
14. Dust the dough with flour.
15. Pass the dough through a pasta maker on the thickest setting.
16. Fold the dough in half and repeat passing it through the thickest setting six times to strengthen the dough.
17. Pass the dough through the pasta maker on the middle setting.
18. Cut the dough in half.
19. Dust the cut dough with flour.
20. Pass the dough through the pasta maker again on the second thinnest setting.
21. For the final pass, use the thinnest setting to create super thin wonton wrappers.
22. Fold the thin wrapper in half.
23. Cut the folded wrapper hot dog style, making four cuts across to create individual wonton wrappers.
24. Dust the cut wrappers with flour and stack them to prevent sticking.
25. Place 1/2 tsp of pork filling in the center of each wonton wrapper.
26. Fold the wonton wrapper in half to form a triangle.
27. Pinch the two corners of the folded side together, leaving the other two corners separated.
28. Repeat the pinching on the other side, bringing the remaining two corners together to form the classic wonton shape.
29. Heat oil to 190C for deep frying.
30. Carefully place the wontons into the hot oil and immediately turn off the flame. Allow the oil temperature to drop to 170C.
31. Fry the wontons at 170C until golden brown, which takes approximately 4 minutes.
32. Remove the deep-fried pork wontons from the oil and drain excess oil.
Source: Watch the original video