Crispy Wontons

Crispy Wontons

by | Feb 8, 2021 | APPETIZERS, PORK, SNACKS | 2 comments

Crispy Wontons

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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.

Author:  Compelled to Cook

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

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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
Spicy Miso Shrimp

Spicy Miso Shrimp

by | Jun 10, 2019 | APPETIZERS, FISH & SEAFOOD | 0 comments

Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.

Dad will love these Spicy Miso Shrimp! They are so simple to make and are laced with garlic, ginger and that wonderful umami flavour that miso brings. They’re the perfect nibble between sips of cold beer on a day that’s meant for him. 

Ingredients for Spicy Miso Shrimp on a dark wooden board.
Raw shrimp piled high in a small metal dish in preparation for Spicy Miso Shrimp.

What is miso?

In the simplest term, miso is a fermented soybean paste. Along with the soybeans, the type of miso is dependent on the other ingredients and the fermentation process used. Although miso is generally made from soybeans it can also be made from a combination of other ingredients such as rice, barley, rye and even chickpeas these days. Miso is generally available in white, red or mixed with red being darker and heavier in flavour. Miso is great in soups, sauces and marinades to name a few.

Here is a great post from The Spruce Eats on miso and some of its great uses.

Panfried Spicy Miso Shrimp in a cast iron skillet.
Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.

Want more food that dad will love on Father’s Day?

 

Catalina Wings

Crispy Chicken Sliders with Wasabi Slaw

Bacon Jam Mozza Burger  

 

Spicy Miso Shrimp stacked high and skewered by a seafood fork.

Author: Compelled to Cook

Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
Spicy Miso Shrimp
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
4-6 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
4-6 minutes
Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
Spicy Miso Shrimp
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
4-6 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
4-6 minutes
Ingredients
Servings: people
Instructions
  1. Pat shrimp dry with a paper towel and set aside in a medium bowl. Whisk together remaining ingredients except for canola oil. Toss shrimp with paste.
  2. Heat a large skillet over medium-high heat and add oil. Once hot add shrimp and cook in a single layer. Cook for about 2-2 1/2 minutes per side until the paste starts to caramelize and stick to the shrimp.
  3. Remove shrimp to a serving plate and garnish with lime wedges and cilantro if desired. Serve immediately.
Recipe Notes

If the shrimp are too crowded in the pan they will not brown in the time it takes to cook them.  They only take minutes to cook, so cook in two batches if you do not have a large enough skillet.  Wipe out skillet between batches.

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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

by | Jan 24, 2019 | APPETIZERS, BEEF, SNACKS | 0 comments

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

Author: Compelled to Cook

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
      Tempura Asparagus with Soy Dipping Sauce

      Tempura Asparagus with Soy Dipping Sauce

      by | Aug 2, 2018 | APPETIZERS, SNACKS, VEGETABLES, VEGETARIAN | 0 comments

      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.

          Catalina Wings

          Catalina Wings

          by | Apr 29, 2018 | APPETIZERS, CHICKEN, SNACKS | 0 comments

          A long, long time ago I used to make wings similar to these piquant Catalina Wings.  I was in college and had a summer job cooking at a golf and country club.  The food was basic fair, nothing too over the top, catering to the golfing crowd, small banquets and business meetings. It was a fun job, good people to work with and a happy crowd, because they’re golfing of course.  It wasn’t unusual for the dining room to be filled with thirsty golfers looking for a mid afternoon snack and beverage.

          Like many places of the time, we offered hot wings, but not everyone liked there wings “hot”. So to please the masses we mixed the hot sauce with Catalina Dressing to lighten some of the heat.  The ratio of dressing to hot sauce was adapted to make the wings mild, medium or hot.  We didn’t have a formula, it was always eye balled, so I doubt anyone ever got the same plate of wings twice.  It’s the memory of this job and the tossing of bowl after bowl of chicken wings that Catalina Wings are derived.  Not new in concept but these Catalina Wings are made with fresh Catalina dressing, making them zesty and sticky.  You’ll love them! 

          Recipe source for Catalina Wings:  Compelled To Cook

          Catalina Wings
          Print Recipe
            Servings Prep Time
            30 wings 20 minutes
            Cook Time
            16-18 minutes
            Servings Prep Time
            30 wings 20 minutes
            Cook Time
            16-18 minutes
            Catalina Wings
            Print Recipe
              Servings Prep Time
              30 wings 20 minutes
              Cook Time
              16-18 minutes
              Servings Prep Time
              30 wings 20 minutes
              Cook Time
              16-18 minutes
              Ingredients
              Dressing
              Wings
              Servings: wings
              Instructions
              Dressing
              1. Whisk all ingredients together in a small bowl. Makes about 1 cup of dressing. Refrigerate extra dressing for up to 1 week.
              Wings
              1. In a large heavy duty pot fitted with a clip on thermometer, heat a minimum of 3" of canola oil to 350℉ 375℉. (oil will cool when wings are added)
              2. Pat chicken wings dry with a paper towel. Add half the wings to the hot oil, dropping them in one by one. Cook for 5-6 minutes, depending on size, until no longer pink. Remove with a slotted scoop to a paper towel lined plate. Repeat with remaining wings.
              3. Preheat broiler and line a large baking tray with foil. In a large bowl stir together Catalina Dressing and Franks Red Hot sauce. Add wings and toss to evenly coat.
              4. Arrange wings in a single layer on baking tray and broil 8" from broiler for about 2 minutes per side. Remove from oven and serve immediately.
              Recipe Notes

              Wings can be made hotter if desired by decreasing the amount of dressing and increasing hot sauce to your preference.