Sawaddee ka welcome to hot thai kitchen today I'm sharing with you another street food from
Thailand this is something that you can find at open-air markets but you also find it also just
added to your noodle soup as a garnish will not a garnish an accompaniment I should say I'm talking
about fried wonton so fried wontons are just so addictive and delicious and really quite easy to
make it's just a little time-consuming cuz of all the wrapping but that's when you get your
friends and family involved alright let's get started so I'm gonna start by making a classic
herb paste that goes into so many Thai dishes and that is some garlic white peppercorns and
I'm using quite a bit here because that's where my heat my pepperiness is gonna come from you
can use less if you want and some cilantro stems usually we would use cilantro roots in
Thai cuisine but it's hard to find so the stems will work just fine and this combination is what
we lovingly call saam gler which means three friends so grind that into a paste
there we go now that all the three friends are very intimate with each other ie completely
smashed into a paste I'm gonna move this out of here into my mixing bowl just so you can see
better but if you have a big enough mortar you can finish the whole filling in here it's very
convenient and I am going to add it directly into my pork and I'm just using ground pork
here you can do ground chicken but ground pork is sort of the classic protein that we use for fried
wonton some people do a combination of pork and shrimp but bean Street snacks most of the time
the ones you find it gonna be poor cause shrimp is expensive everything else is really simple
just seasoning like soy sauce oyster sauce and I'm gonna add a touch of toasted sesame oil it's
optional but it adds a nice aroma and a touch of sweetness with some sugar it just helps to balance
all the saltiness you don't want too much sugar it doesn't you don't want it to be sweet because
the dipping sauce will be sweet now this part is important I'm gonna add some cornstarch and the
cornstarch will help absorb the moisture from the meat and everything and it's very important you
don't want this mixture to be too wet because when we go to fry it if you have a very moist filling
once you fry it that the part of the wonton wrapper that's touching the fillings gonna get
soggy really quickly so this recipe I don't add any eggs in the filling because that's gonna make
it too moist in your in my wonton soup recipe I add an egg in the filling because it keeps a
feeling nice and soft and tender but that's not what you want to do if you're going to fry the
wontons now you just mix it up really well and I'm just gonna add some chopped green onions for some
freshness stir that in and I like to stir that in last so you don't end up just completely smashing
it into a mush and that is it your filling is done and now the hard part the wrapping it's not
very hard but it's kind of annoying welcome to the wonton wrapping party all right ideally you would
have multiple people to help you do this so I have a video five different ways to wrap wontons I will
link to that up here and in the description below and you can use any of those methods you can just
do a simple triangle too to keep it nice and easy I'm gonna do what I call the sailor hat because I
think it makes a cute shape when fried so small amount filling and if you've not made one tongs
before you're gonna look like what that's it that's all you're gonna put in there trust
me it's enough okay and then you want to wet the edges wrap this up press out as much air
as you can and I like thinner wonton wrappers so when you're looking for wonton wrappers at
the store a thinner ones and also yellow ones so there are like dumpling wrappers that are white
and then I'm gonna wet the edge and fold it over and seal them this way that's it how cute is that
okay so I've got my oil heated here I actually want it a little lower than what I normally fry
things that so I'm looking at 325 just because these rappers are so delicate and they cook very
quickly and you want to give the pork time to cook and then keep the heat relatively low and a deep
frying thermometer like this comes in very very handy and they should only take one minute to two
minutes only as soon as the wrapper looks done the filling should also be done and they like to flip
onto one side so just you know keep turning them around if you notice that okay the other side's
not getting any love and you can tell that the wontons are crispy also when the bubbling stops
and then these are my lazy ones mmm look at these a plate of deep fried crispy goodness what could
be better than that right okay and I just want to point out the difference between one that is
wrapped well and one that is not had enough air pressed out of it so if you don't have too much
air inside this is what you get right like a big balloon like that so you want to try to press out
as much air as possible before you seal it that way when you wrap it it ends up like that okay
but not a big deal if it happens to you once you wrap too many of them you just kind of like want
to get it all over with and then after a while you start becoming less perfectionistic about it okay
so in terms of dipping sauce you can definitely just use a sweet chili dipping sauces you can buy
for this I have a recipe for homemade version that's really easy that you can make but what
I'm gonna do is I'm actually do a mixture of the sweet chili dipping sauce so this is the one that
I made okay and I'm gonna do half half with a Thai style sriracha so Thai style sriracha is similar
to like the ruse of Rann sriracha that you're used to except it's a little milder in terms of vinegar
enos it's not as vinegary it's not as spicy you can totally mix it with Staubach sriracha it'll
be fine I just find this combination is not a sweet it's spicy or it's Tangier it just goes
better with the wontons and if you want to home make your own Thai style sriracha I have a recipe
for that too so now it's like a sweet spicy tart dipping sauce put it on this guy right here oh
good
takes me right back home that is the epitome of crunchy deep-fried goodness it's like I can't
describe to you super crunchy as you probably heard and then the pork is like it's meaty it's
rich it's mommy and that dipping sauce spicy at Tang it all just works together so well this is
dangerously dangerously good it's a good thing it takes a while to put together so you can't
make too many of them so the recipe as always will be on hot Thai Kitchen calm when you make
it send me a photo on Facebook Twitter or Instagram and if you haven't subscribed to
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time for your next delicious pie just fold it so that it so you bend it so you like oh so you
fold it inwards yeah what do you think this is Adam's first you go world lights of torn book