These deep-fried wontons couldn’t be more simple and classic, but they offer a huge flavor upgrade over takeout. Slideshow:More Asian RecipesThis recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.
2. The wontons can be frozen for up to a month. Spread out the uncooked wontons on a plate, freeze until firm, and then transfer them to a freezer bag. When ready to serve, place the frozen wontons into a saucepan of cold water and bring to a boil over medium-high heat. When the dumplings float to the surface, add 1/4 cup (2 fl oz/60 ml) cold water and return to a boil.