Crispy Wontons

Crispy Wontons

Crispy Wontons

follow

Crispy Wontons piled high in a brown bowl resting on a red napkin with a dark background.

I’m a PIG! At least that what my friend and co-worker Yanan tells me, and who knows the Chinese zodiac better than a person born and raised in China? It’s a lucky sign/animal Yanan tells me, but being called a pig certainly doesn’t have the best ring to it. However, I must confess I have been known to be a little piggish when it comes to food LOL! Today’s Crispy Wontons are inspired by Yanan and the upcoming Chinese New Year on February 12th.

Wontons wrapped three ways on a wooden cutting board demonstrating pork wontons for the Crispy Wontons recipe.

Yanan can make the best pork dumplings and steamed buns and has been my inspiration and guidance for this post. She is always willing to teach, lend a helping hand, and has a huge heart. I can say with some honesty that my wonton making has improved with her recommendations and practice from making this post. However, it will be some time, if ever, that I can proclaim to be a pro at Chinese cooking. I will at least say it is fun to practice!

Yanan and her family immigrated from China to Quebec, Canada in 1999. They had to learn French in a French-speaking province, find employment and make their way through endless challenges in a new country. Yanan was a teacher in China and already knew technical English, but learning Americanized English was a thing of its own. The slang, profanity and innuendoes still took some learning. The tones in the Chinese language are very prevalent when she is speaking English today. They provide a level of entertainment because her tone can change with each word, leaving you to wonder if she is being passionate, angry, or simply excited about something.

Crispy Wontons piled high in a brown bowl resting on a red napkin with a dark background.

From Quebec, Yanan and her family moved across the country to the province of Alberta. She found employment with the Correctional Service of Canada and eventually became a co-worker of mine. She is a joy to me, and I consider myself lucky to call her a friend. Happy New Year Yanan!

Crispy Wontons piled high in a brown bowl resting on a red napkin with a dark background.

Crispy Wontons piled high in a brown bowl resting on a red napkin with a dark background.
Print

Crispy Wontons

Prep Time 45 minutes
Cook Time 30 minutes
Servings 52 wontons

Ingredients

  • 1 pound lean ground pork
  • 2 tbsp Shaoxing Chinese wine or sherry
  • 2 tbsp soy sauce
  • 2 tbsp cold water
  • 2 tbsp finely chopped green onion
  • 1 tbsp finely grated fresh ginger
  • 2 tsp sugar
  • 1 1/2 tsp sesame oil
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1 pkg wonton wrappers
  • as needed canola oil

Instructions

  • Line a large baking tray with parchment and fill a small bowl with cold water.
  • In a medium bowl add all ingredients except wrappers and canola oil. Mix gently until well combined.
  • Lay 8-10 wrappers on a flat surface. Place approximately 2 teaspoons of pork filling in the center of each wrapper. Moisten the outer edge of the wrapper with water using your fingertip. Fold the wrapper in half diagonally, pressing lightly on the edges to create a good seal. Dab both lower corners with water and bring both lower corners across and together pressing lightly to hold. It will look like a bishops hat. Place prepared wonton on the baking tray and repeat with remaining wrappers and filling. Keep the wrappers and prepared wontons covered with a clean damp kitchen towel to prevent them from drying out.
  • Attach a candy/high-temperature thermometer to the side of a large pot at least 9" in diameter. Add enough canola oil to come up a minimum of 3 inches. Heat oil to 350°F.
  • Carefully drop wontons into the hot oil, about 8-10 at a time depending on the size of your pot. Cook for 2 minutes per side until golden. Remove with a mesh/slotted scoop to a paper towel-lined tray. Repeat with remaining wontons, adjusting temperature as you go to maintain the 350°F.
  • Serve immediately with plum sauce, sweet chili sauce or a soy dipping sauce.

Notes

-Wontons can be shaped in a variety of different ways.  I like to use the simple folded triangle method which resembles a bishop's hat, however, any shape will work. Three varieties are shown in the post.
-Alternatively, you can use an electric deep fryer set at 350°F to cook the wontons.

Product Favourites!

Affiliate Disclosure

I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Mexican Jalapeño Cheddar Croquettes

Mexican Jalapeño Cheddar Croquettes

follow

Mexican Jalapeno Cheddar Croquettes piled high in while bowl and garnished with fresh cilantro.

With Thanksgiving and Christmas just around the corner, you are bound to have leftover mashed potatoes. Mexican Jalapeño Cheddar Croquettes will be your reason not to forget them at the back of the fridge. Maybe you even still have company and need to put out a few snacks. These little potato bombs are super crispy, cheesy and just a little spicy. They’re perfect for passing around and dipping in your favourite salsa.

A bit of information on the recipe today. First, I chose to amp up the coating by using ground-up corn tortilla chips mixed with panko breadcrumbs. Panko instead of regular breadcrumbs because they’re coarser and give more crunch than fine breadcrumbs. Homemade breadcrumbs would have a similar result as you could control the grind. For the tortilla crumbs, I used Tostitos Extra Thick tortilla chips but any corn tortilla chip will do. Don’t be skimpy on the coating and pack on as much as the egg wash will hold. This will ensure a thick coating and help hold in the melty cheese trying to escape.

I chose to shape the croquettes into approximate 2” long ovals, but round or tubular will also work. I think for sharing, forming into a 1 3/4” ball would be best. A better crunch to soft potato ratio in my opinion and therefore more snacky like. However, if you’re having them with a salad, the larger oval is a good fit. I’m not that fussy, just sharing my thoughts on the matter.

I love this recipe because of the tortilla breadcrumb coating. It makes for an amazing crunch and cooks to a picture-perfect golden. Using pickled jalapeños not only softens the heat of the pepper but adds a little acidity to all the starchy potato and melty cheese. As a bonus, these Mexican Jalapeño Cheddar Croquettes are a great way to use up any leftover mashed potatoes. Enjoy!

Mexican Jalapeno Cheddar Croquettes piled high in while bowl and garnished with fresh cilantro.

Mexican Jalapeno Cheddar Croquettes piled high in while bowl and garnished with fresh cilantro.
Mexican Jalapeno Cheddar Croquettes
Print Recipe
Super crispy little potato bombs filled with cheddar and jalapeño.
    Servings Prep Time
    20-22 croquettes 15 minutes
    Cook Time Passive Time
    15 minutes 20 minutes
    Servings Prep Time
    20-22 croquettes 15 minutes
    Cook Time Passive Time
    15 minutes 20 minutes
    Mexican Jalapeno Cheddar Croquettes piled high in while bowl and garnished with fresh cilantro.
    Mexican Jalapeno Cheddar Croquettes
    Print Recipe
    Super crispy little potato bombs filled with cheddar and jalapeño.
      Servings Prep Time
      20-22 croquettes 15 minutes
      Cook Time Passive Time
      15 minutes 20 minutes
      Servings Prep Time
      20-22 croquettes 15 minutes
      Cook Time Passive Time
      15 minutes 20 minutes
      Ingredients
      Croquettes
      Breading
      Servings: croquettes
      Instructions
      Croquettes
      1. In a large bowl stir together mashed potatoes, sour cream, egg, salt and pepper until well combined. Stir in cheddar cheese, jalapeño and chives. Place approximately 3 tbsp of mixture in the palm of your hand and roll into a 2" long oval. Continue with remaining potato, placing each on a tray when formed. Cover and chill for at least 20 minutes. Can be done several hours ahead.
      2. Place several croquettes into flour and turn to coat. Shake off excess and dunk in egg wash, turning to coat completely. Scoop out of egg wash and roll in breadcrumbs, pressing gently to adhere and coat completely. Set aside on a tray and repeat with remaining croquettes.
      3. Using a deep fryer or large pot with at least 3" of oil, heat to 350℉. Gently place as many croquettes that will fit (without overcrowding) into the pot. Maintaining 350℉ cook for 4-5 minutes. Using a slotted scoop remove croquettes to a paper towel-lined plate. Keep warm in a low oven and repeat with remaining croquettes. Serve immediately with your favourite salsa.
      Breading
      1. Using three shallow dishes, in the first combine ground tortilla chips, breadcrumbs and chill powder. In the second whisk eggs with milk. For the third, generously season the flour with salt and pepper. Arrange dishes for breading station starting with flour, egg wash and breadcrumbs
      Recipe Notes

      Pulse tortilla chips in a mini processor until the size of panko breadcrumbs.  If a processor is not available, place tortilla chips in a sealable bag and crush with a rolling pin.

      Product Favourites!

      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Chili Tortilla Roll Ups

      Chili Tortilla Roll Ups

      Do you love crispy finger food?

      I do!  Chili Tortilla Rolls are perfect for any game day being crispy, cheesy and hearty enough for a gathering of game day fans.  

      These tasty rolls can be made up ahead of time and cooked when you need them for a nice crisp exterior.  Once assembled they also freeze well and will keep in a sealed container for up to a month.  They’re also a great way to use up leftover chili that you might have.  I have included a thick chili to use for these rolls, but any hearty chili can be used. 

      Served with the little extras like guacamole, sour cream and salsa makes them a game day hit. 

      Looking for other finger food snacks?

      Check out these great recipes!

      Catalina Wings

      Buttermilk Ranch Onion Rings

      Jalapeño Rings with Cumin Dip

      Chili Tortilla Roll Ups
      Print Recipe
        Servings
        20 rolls
        Servings
        20 rolls
        Chili Tortilla Roll Ups
        Print Recipe
          Servings
          20 rolls
          Servings
          20 rolls
          Ingredients
          Servings: rolls
          Instructions
          1. In a medium pot or dutch oven heat oil over medium heat. Add chopped onions and green pepper and sauté for 2 minutes. Stir in garlic, chili powders and cumin and continue to cook for 1 minute.
          2. Add ground beef and cook until beef is browned, stirring occasionally and breaking apart the chunks.
          3. Stir in remaining ingredients and allow to simmer uncovered for 10-15 minutes to meld falvours. Chili should be relatively thick, but add a tablespoon or two of water if needed.
          4. Place one tortilla shell on a flat surface and spread with approximately 3 tbsp of chili leaving a 1" border around. Top with 1 tbsp of cheese. Moisten the top inch of the tortilla with water. Starting from the bottom, roll tortilla shell up a third of the way. Fold in sides 1 1-1/2" and continue to roll forward, enclosing all the chili in a tubular shape.
          5. Continue with remaining shells, chili and cheese until all have been rolled.
          6. Using a 2" skillet or shallow pot, add enough canola oil to come up 1". Heat over medium until hot. Place about 6 chili rolls in hot oil with seam side down (don't overcrowd). Cook for about 2 minutes until golden. Flip and cook for an additional 2 minutes. Remove with tongs to a paper towel lined plate to absorb excess oil. Cut in half diagonally and serve with guacamole, salsa and sour cream if desired.

          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Mini Cornmeal Sausages with Creamy Honey Mustard

          Mini Cornmeal Sausages with Creamy Honey Mustard

          Whether it’s Grey Cup, Super Bowl or simply having pals over to watch fight night, Mini Cornmeal Sausages with Creamy Honey Mustard are a man’s dream snack, aside from chicken wings of course. It’s pretty hard not to like battered and fried meat on a stick.  They’re fun and easy to make, and crazy good to eat. 

          Let me start by saying, these aren’t your typical mini corn dog.  They’re made with cocktail sausages which gives them a meatier texture and better flavour than a regular hot dog.  The cocktail sausages that I used were a double smoked and triple cheese flavour.  Both amazing wrapped up in a cornmeal batter.  I also like the cocktail sausage because they’re a perfect size at 2” long, so there’s no cutting required and it makes them a great two-bite appetizer. 

          The creamy honey mustard sauce has a subtle tang and a hint of sweetness.  So good, crispy and warm right out of the hot oil and dunked in sauce. No special equipment needed either, just a pot and a thermometer.  I own a deep fryer that has a removable basin for easy clean up, but in reality, nothing cleans up easier than a single pot.  So there’s really no excuse not to make these yummy Mini Cornmeal Sausages with Creamy Honey Mustard.  So go on and get your pals over, because this recipe makes about 48 and you’ll want to share.  Enjoy!

          Mini Cornmeal Sausages with Creamy Honey Mustard
          Print Recipe
            Servings Prep Time
            48 pieces 30 minutes
            Cook Time
            30-40 minutes
            Servings Prep Time
            48 pieces 30 minutes
            Cook Time
            30-40 minutes
            Mini Cornmeal Sausages with Creamy Honey Mustard
            Print Recipe
              Servings Prep Time
              48 pieces 30 minutes
              Cook Time
              30-40 minutes
              Servings Prep Time
              48 pieces 30 minutes
              Cook Time
              30-40 minutes
              Ingredients
              Cornmeal Sausages
              Creamy Honey Mustard
              Servings: pieces
              Instructions
              Creamy Honey Mustard
              1. Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
              Cornmeal Sausages
              1. Using a pot or dutch oven, add enough oil to come up at least 3". Clip a high-temperature thermometer to the side of the pot so the tip is submerged but not touching the bottom. Heat oil to 350℉.
              2. While the oil is heating, skewer the cocktail sausages. Whisk together remaining ingredients for batter until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages. (see note)
              3. When the oil is hot, dip sausages into batter one at a time, coating completely. Add to hot oil and cook for 2-2 1/2 minutes per side until golden. Repeat with remaining sausages. Depending on the size of your pot, you'll be able to cook 6-8 at a time.
              4. Remove with tongs to a paper towel lined plate to drain excess fat. Serve immediately with Creamy Honey Mustard.
              Recipe Notes

              -use a deep fryer if desired.

              -I found cocktail sausages at Costco.

              -pour batter into a large, tall glass to aid in dipping the sausages if desired.  Because they're only 2" long, using a bowl will work fine.

              -if you want to cook half now and half later in the day to always eat them fresh and crispy, simply cover and refrigerate unused batter and re-whisk prior to using.

              Product Favourites

              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Tempura Asparagus with Soy Dipping Sauce

              Tempura Asparagus with Soy Dipping Sauce

              Some years ago, one of my favourite appetizers served at The Keg was a tempura battered asparagus.  In the mix was also snow peas or green beans, but it’s been so long that I just can’t seem to remember.  What I do remember, is that the asparagus was the star of the show, hands down!  Crisp green spears, lightly battered and fried golden were amazing with a soy dipping sauce.  Since the dish is no longer on the menu, I decided to make it for myself, and share with you today Tempura Asparagus with Soy Dipping Sauce.  You see, it’s simply the best when you can enjoy your favourites at home.

              The recipe uses crisp fresh asparagus spears, but truthfully, you could use a multitude of vegetables of your liking.  Think zucchini, green beans, mushrooms, a vegetable Fritto Misto really. For me, it’s asparagus all the way, lightly coated and fried till just tender and plunged into a garlic and ginger studded soy sauce.  They’re addictive to say the least. Enjoy!

              Recipe source for Tempura Asparagus:  Compelled To Cook

              Tempura Asparagus with Soy Dipping
              Print Recipe
                Servings Prep Time
                4-6 people 25 minutes
                Cook Time
                20 minutes
                Servings Prep Time
                4-6 people 25 minutes
                Cook Time
                20 minutes
                Tempura Asparagus with Soy Dipping
                Print Recipe
                  Servings Prep Time
                  4-6 people 25 minutes
                  Cook Time
                  20 minutes
                  Servings Prep Time
                  4-6 people 25 minutes
                  Cook Time
                  20 minutes
                  Ingredients
                  Soy Dipping Sauce
                  Asparagus
                  Servings: people
                  Instructions
                  Soy Dipping Sauce
                  1. In a small bowl, whisk together all ingredients except sliced scallions. Set aside.
                  Asparagus
                  1. Add enough oil to a large deep pot or dutch oven to come up the sides at least 3 inches. Attach a high heat thermometer to the side and heat oil to 350℉. Alternatively, you can use a deep fryer set to 350℉.
                  2. In a medium bowl whisk together water, flour, white wine, egg, cornstarch, baking soda and salt until smooth. Set aside while oil is heating and asparagus is prepped.
                  3. Trim woody ends from asparagus (about 2"). If some stalks are quite a bit thicker than others, thin by lightly peeling with a vegetable peeler to create more uniform stalks.
                  4. Once the oil is hot, dip individual asparagus spears into batter to evenly coat and tap off excess batter. Add to hot oil one at a time, cooking 6-8 per batch and cook for about 2 minutes per side depending on size. Remove with a slotted scoop to a paper towel lined tray and repeat with remaining asparagus.
                  5. Divided soy dipping sauce into small serving bowls and serve asparagus along side. Garnish with scallions and serve immediately.