All my memories around food start with my mother’s cooking. Growing up, there was always something delicious to eat in the fridge or bubbling away on the stove. My mother is an explorer when it comes to food. At a time when there was a lone chinese restaurant in the city dishing out brownish soy sauce laden chow mein, she would prepare a full blown chinese meal for us at home. Of course, like most chinese in India, this had been Indianised too, but we didn’t mind. We still don’t. For us kids, eating noodles which automatically gave you an excuse to slurp while eating, or biting into crunchy wontons was a treat. These chinese fried wontons are one of my favorite dishes from her chinese recipe box. The wonton wrappers are made at home, filled with a spicy noodle filling, reminiscent of street style chinese and then fried till crisp and golden. Serve them as a main course tossed in a spicy garlic soy sauce, or serve them as an appetizer with schezwan sauce, they will never fail to please!
Recipe by: Richa Gupta (Blog: My Food Story)
Makes: 8 Wontons
INGREDIENTS: For the Wonton Wrappers
– All Purpose Flour: 1 cup
– Oil: 1 teaspoon
– Salt: 1/2 teaspoon
– Water as required
– Oil for Frying
INGREDIENTS: For the Filling
– Noodles (cooked): 1 cup
– Vegetable Oil: 1 tablespoon
– Garlic Cloves (finely chopped): 4 nos.
– Carrots (sliced): 1/2 cup
– Mushrooms (sliced): 1/2 cup
– Capsicum (sliced): 1/4 cup
– Sriracha Sauce: 1/2 teaspoon
– Soy Sauce: 1 teaspoon
– Honey: 1 teaspoon
– Vinegar: 1 teaspoon
– Salt to taste
– Combine together flour, oil and salt and use your fingers to make a breadcrumb like crumble mixture. Start adding water little by little and knead together till you get a smooth but supple dough. Cover and let it rest for 15 minutes.
– While the dough is resting, make the noodle filling. Heat oil in a pan and saute garlic for a minute. On high flame add carrots and mushrooms and stir fry for 2 minutes. Add the capsicum and cook for another minute.
– Whisk together all the sauces and add to the pan, along with noodles and salt. Stir fry on high heat for another minute or two and switch off the flame.
– To make the wontons, divide the dough into 8 parts. Roll out each dough into a circle about 2 1/2 inches in diameter. Place a tablespoon or so of the filling in the center, and bring the edges together till they are shaped like a potli bag. Repeat till all the wontons are made.
– Heat oil in a large pan or kadhai, and fry the wontons on medium high heat till golden brown from outside, and cooked inside. Serve hot with some schezwan dipping sauce.