Final Project: Fried Wontons

The filling mixture was made from ground beef, ginger, scallions, oyster sauce, soy sauce, garlic, shredded cabbage, and sesame oil.

Mise en place

Meat filling

The filling was placed on a wonton wrapper, then the wrapper was folded into a triangle shape and twisted to form a boat shape. Egg wash sealed any folded edges.

Ready for the deep fryer

The wontons were placed in the deep fryer at 375 and cooked until golden brown. I made a sauce with soy sauce, oyster sauce, honey, sesame oil, ginger, garlic, and scallions. I also added some kimchi that was made in the penultimate class session.

Final plating

Prep: No problems with prep.

Presentation: I wanted to use the two sided sauce plate which was quite a large size so I had to use the largest plate that was available to create a visually appealing presentation. The wontons were arranged in a star pattern.

Taste: The filling is juicy, tender, and well seasoned. The wontons are crispy and provide a nice textural balance against the soft texture of the meat.

Overall: The only thing I would do differently for next time is to use the second fryer basket to submerge the wontons so that they are evenly colored. In this plating they have more of an ombre effect.