I used to love ordering these beauties at Indian Chinese restaurants. For those of you who are not familiar with Indian Chinese food, it is a different cuisine all together. I realized this after moving to the United States. We happily add paneer ( Indian cheese) and all kinds of spices to make a tasty variant that has hints of it's Chinese origins.
I used to love ordering crispy wantons in Indian Chinese restaurants. They would look more fancy than these homely treats. My friend invited us to a Indian Chinese lunch at home. Since I was only making an appetizer, I had the leisure to make these. They are time consuming and I would probably not make them if I was cooking other dishes as well. They are easy enough to prep ahead the day before and have them handy for frying the next day.
Wanton wrappers - 30
Cabbage - 1 cup
Green beans - 10
Carrot - 1 medium sized one
Mini sweet pepper - 1 (optional)
Spring onions - 4 small
Garlic - 1 clove
Ginger - 1 tsp finely chopped
Corn starch - 2 tsp + 2 tsp
Salt - to taste
Black pepper - to taste
Oil - 2 tbsp for filling
Oil - for deep frying
Finely chop all the vegetables. Separate the whites and the leafy ends of the spring onions.
Take a saute pan and add 2 tbsp oil to the pan. Once it heats up ass ginger garlic and the white parts of the spring onion.
Once they start sizzling and the raw garlic ginger smell vanishes, add the rest of the veggies and saute them.
Add salt and pepper and let the veggies cook till they are bright in color . The veggies should still retain their crunch, they should not be cooked all the way.
Add 2 tsp of corn starch and cook for 2 minutes and set aside to cool.
Add oil to a frying pan and let it heat up. Add enough oil for deep frying. The oil should not get smoking hot, it should be medium hot.
While the oil is heating up, spread wanton sheets on the counter. I worked them in batches of 6.
Make a thin paste of the remaining 2 tsp corn starch with some water.
Spread the paste on all four sides of each sheet.
Place 1-2 tsp of the cooled filling on each sheet.
Seal to form a triangle.
Fry them on medium heat till golden and crisp.
Repeat with another batch of 6. The number will depend on the size of your frying pan.
I got 30 wantons with this recipe.
I mixed some ketchup with sriracha (hot sauce) as an accompaniment to these wantons.
Prep all the veggies.
I got these square wrappers at the grocery store.
Take 2 tbsp oil in a pan and add the ginger, garlic and spring onions. Once they begin to sizzle add the rest of the veggies.
Add salt and pepper to taste and continue to cook them till they are bright in color.
Add 2 tsp corn starch and mix well and cook for a 2 minutes. Add the greens of the spring onions and let it cool.
I worked with them in batches of six. You can work with as many as will fit in your frying pan.
Take the remaining corn starch and add water to it to make a very thin solution. Spread this on all sides of the wantons.
Place a small quantity of the mixture on each square and seal them to form triangles.
Heat oil in a pan till it is medium hot. Slide the wantons into the hot oil and fry. If they begin to blister in the oil, that means that the oil is too hot. ( this happened in my first batch). Decrease the temperature of the oil an and continue frying the subsequent batches.
I took pictures of the first batch that I fried. The oil was a little hotter than it should be, so this batch got blisters on them. The subsequent batches were blister free. I got 30 wantons in all.
The dipping sauce is a mix of tomato ketchup and sriracha hot sauce.