Pan fried wonton-You Are Foodie

By Beryl
85

Pan fried wonton

Shepherd's purse wonton has always been my mother's unique skill. The fragrant shepherd's purse, half refined and half fat meat sauce, fresh mushrooms and tender bamboo shoots collected in early spring can't resist such a delicious Shanghai wonton. It is getting hotter and hotter. Even though the soup wonton is delicious, it is not worth the sweat. So I want to change the way of frying it in water. It must be very beautiful with fresh white porridge and shredded pork with mustard!

Main Ingredients

Raw Wonton Several

Auxiliary Ingredients

Semen sesami nigrum A moderate amount of
oil a small amount
water a small amount

If the quick-frozen wonton is directly fried in the pan, the temperature difference is too large, which will cause the outer skin to be crispy and the inner filling to be half life. It is allowed to suggest that it be cooked after warming up

Step 1 . Be sure to make wonton! Raw wonton! Raw wonton! If it is quick-frozen, please put it at room temperature, warm it slightly and put it into the pot

Step 2 . After the hot pot, arrange the raw wonton in order, and pour an appropriate amount of water. The height of the water is about 1/3 of the wonton. Cover the pot cover and heat it for about 2 minutes. Open the cover and pour in a little oil. Cover the pot cover and continue to fry until the bottom of the wonton is golden yellow.

Step 3 . Turn down the fire and sprinkle black sesame or scallion to turn off the fire

Step 4 . Low crispy and juicy water fried wonton is on the table

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