Fried Wontons
Ingredients: All-purpose flour, Salt, Sodium carbonate, Water, Ground pork (20% fat) · 60 min cook time · 785kcal · ~₩13,600
Ingredients
100g All-purpose flour, 0.25tsp Salt, 0.125tsp Sodium carbonate, 50g Water, 100g Ground pork (20% fat), 0.125tsp Sugar, 0.125tsp Chicken bouillon powder, 1sprinkle White pepper, 0.5tsp Shaoxing wine, 0.5tsp Cornstarch, 500ml Oil for frying, 80g Durian, 30g Egg, 1tbsp Sugar, 30g Cornstarch, 80g Cream cheese, 20g Fresh durian (optional), 100ml Coconut milk, 0.25tsp Salt, 1tbsp Sugar, 1leaf Pandan leaf (optional)
Instructions
1. Mix 100g of all-purpose flour with a quarter teaspoon of salt and an eighth teaspoon of sodium carbonate. The alkaline helps with the dough's texture and creates nice bubbles when frying.
2. Add 50g of water and roughly knead for about a minute or two until a proper ball forms. Let it sit for 40 minutes to allow the gluten to develop.
3. Pass the dough through the widest setting of a pasta maker. Fold it in half and pass it again, repeating seven times in total. This strengthens and homogenizes the dough.
4. Roll the dough down through setting 3 to extend it, then cut the dough into two pieces.
5. Roll the two pieces through the second smallest setting. If you want a hefty, doughy wrapper, you can stop here. For a thin and crispy wrapper, dust thoroughly with flour and roll again on the very thinnest setting.
6. Cut the rolled dough into roughly 6x6 or 7x7 inch squares to make wonton wrappers.
7. For the pork filling, start with 100g of ground pork (about 20% fat is ideal). Hand chop it with a knife or cleaver for about three minutes to get a smoother paste.
8. Transfer the pork to a bowl. Add an eighth teaspoon each of salt, sugar, and chicken bouillon powder, a good sprinkle of white pepper, and a mix of a half teaspoon of Shaoxing wine and cornstarch. Mix well in one direction only for about two minutes.
9. Dot the filling against your bowl 10-15 times to help it come together and give it a touch of spring.
10. To wrap the wontons, take about a half teaspoon (3-5g) of filling and place it at the center of a wrapper. Fold one corner diagonally, leaving the edges so they don't quite overlap. Press, then take the other diagonal, folding it over in the same way without overlap. Press again.
11. Heat oil in a wok to about 190°C. Plop the wontons in and then shut off the heat. Fry at around 170°C for about four minutes until they are nice and golden brown.
12. Drain the fried wontons and toss them on a paper towel-lined plate.
13. Serve with your preferred dipping sauce. Thai sweet chili sauce is a common and good choice as it cuts the richness of the fried wonton.
14. For durian wontons, take 80g of durian (frozen and thawed is fine). Toss it on a paper towel and microwave on low for 2.5 minutes to reduce moisture.
15. Prepare a custard base by mixing 30g of thoroughly whisked egg with a quarter teaspoon of salt, a tablespoon of sugar, and 30g of cornstarch until no lumps remain.
16. Once the microwaved durian has cooled down, mix it into the custard base. Bake in an oven at 175°C for about 12 minutes until it reaches a thick consistency.
17. Mix the durian custard with 80g of cream cheese. Optionally, add 20-30g of extra fresh durian for a stronger flavor, but be aware of a higher risk when deep frying due to moisture.
18. Wrap the durian filling in the homemade wrappers. For the first diagonal fold, press a little pouch to try to seal things. Then fold the other diagonal in the same way as before.
19. Fry the durian wontons in the same way as the pork wontons: drop them in at 190°C, shut off the heat, and let them fry at around 170°C for about three minutes until golden.
20. Serve the durian wontons with a Thai salted coconut milk sauce, similar to what is served with mango sticky rice. To make the sauce, heat coconut milk with salt and sugar, and optionally a pandan leaf, until slightly thickened.
Source: Watch the original video