These are the simplest and most basic dumplings, and they take almost no time to cook. They're deep‐fried, but they don't spatter (as long as the package is sealed well enough to contain the filling), and they're virtually foolproof. This same filling may be used to fill egg roll skins. Finally, if you prefer, switch the proportions of pork and cabbage, using one‐half cup of the former and one cup of the latter. Or omit the meat entirely and use a combination of minced vegetables.
Vegetable oil for deepâfrying
1 cup of Ground or minced pork or shrimp, or a combination
1/4 cup of Minced scallion
1/2 cup of Finely shredded cabbage, preferably Napa
1 teaspoon of Peeled and minced or grated fresh ginger
1/4 cup of Stemmed, seeded, and minced red bell pepper
Salt and freshly ground black pepper to taste
1 teaspoon of Soy sauce
1 teaspoon of Dark sesame oil
1 Egg
36 To 48 wonton skins, or at least 6 egg roll skins
Put enough oil in a large, deep saucepan to come to a depth of at least 2 inches. The broader the sauce pan, the more of these you can cook at once, but the more oil you will use. They cook very quickly, so don't worry if your pan is narrow. Turn the heat to medium high; you want the temperature to be at about 350F when you start cooking.
Combine all remaining ingredients except the wonton skins. To fill the skins, place 1 or 2 rounded teaspoons of filling in the center of each skin (use more for egg rolls); fold over to make a triangle and seal carefully with a few drops of water. Let rest on waxed paper until you have finished filling all the skins.
Place the wontons in the oil 2 or more at a time, raising the heat to maintain temperature. Cook, turning once, until nicely browned, a total of just 3 or 4 minutes. Drain on paper towels and serve immediately.
