A savory appetizer made with smoked ham. The total of wontons will depend on how much filling is added - this recipe will yield about 35 - 40 deep-fried wonton.
Feel free to adjust the ratio of chili sauce to mayonnaise, or to use sweet chili sauce if desired.
Feel free to adjust the ratio of chili sauce to mayonnaise, or to use sweet chili sauce if desired.
Ingredients:
- 8 ounces Yunnan or Smithfield smoked ham
- 1 tablespoon soy sauce
- 2 teaspoons red wine or rice vinegar
- 2 teaspoons granulated sugar
- 2 teaspoons Asian sesame oil
- 1 scallion (green onion, spring onion), finely chopped
- 1/2 cup mayonnaise
- 4 teaspoons chili sauce, or to taste
- 1 package wonton wrappers
- 3 cups oil, if deep-frying
- Olive or Asian sesame oil to brush on wonton wrappers, if baking
Preparation:
1. Steam the ham for 30 minutes. Cool.2. In a small bowl, whisk together the soy sauce, vinegar, sugar and sesame oil. Stir in the green onion. In a separate small bowl, stir together the mayonnaise and chili sauce. (This gives the flavors a chance to blend while you are waiting for the ham to cool).
3.Mince the ham (you should have about 2 1/2 cups). Place in a medium mixing bowl.
4. Whisk the soy sauce mixture again and toss the ham with the soy sauce mixture. Add as much of the mayonnaise/chili sauce mixture as is needed to coat the ham (you may have some of the mayonnaise left over).
5. To fill the wonton: Lay a wonton wrapper in front of you so that it forms a diamond shape. If deep-frying, place 1 full teaspoon of the ham filling in the middle of the wrapper. Spread it out a bit so that it isn't bunched up in the middle (this will break the wrapper during deep-frying), but don't go too near the edges. If baking, follow the same procedure, but you can add up to 2 teaspoons filling if desired.
6. Wet the edges of the wrapper with the water. Fold the top half of the wrapper over the filling, and press the edges to seal. Continue filling the wonton until all the filling is gone. Be sure to keep both the wonton wrappers and the filled wonton covered with a damp cloth to prevent drying out.
7. To deep-fry, carefully add the turnovers in the hot oil, a few at a time, and deep-fry until they are crispy and golden brown (no more than a minute). Remove with the slotted spoon and drain.
8. To bake: Lay the filled wonton on a baking sheet sprayed with non-stick cooking spray. Lightly brush with olive oil or sesame oil. Baked for 7 - 10 minutes, until golden brown.
Serve the wonton plain, with soy sauce, Chinese hot mustard, and/or leftover mayonnaise/chili sauce for dipping.
Main Chinese Recipe File
