Best Wontons in the WORLD? Argentine Style Takes the Cake
So a few weeks ago we made some amazing Argentine Chorizo. I made a lot of it. It got me to thinking…besides serving it in a bun with some amazing red chimichurri, what could we do with it? Here is an answer!
Things to know:
What is a wonton?
A traditional wonton is a type of Chinese dumpling, typically made with a thin, egg-based wrapper and filled with ingredients like pork, shrimp, and scallions, then boiled in soup, deep-fried, or pan-fried. While often served in soup, they can also be fried or steamed, and their square or triangular shape and thin, delicate skin distinguish them from thicker, rounder dumplings (jiaozi).
What is chorizo in Argentina?
Argentinian chorizo is a fresh, uncured pork (or beef/pork mix) sausage seasoned with garlic, paprika, and wine, known for being juicy and flavorful, and is a staple at asados (barbecues) and as street food. It’s most famously served grilled in a sandwich called a choripán, split open and topped with chimichurri sauce. Unlike Spanish chorizo, it’s not cured, and unlike Mexican chorizo, it’s not typically spicy with vinegar and chiles.
How is Argentinian chorizo different?
While Argentinian chorizo is seasoned with wine, paprika, and garlic, Mexican chorizo is seasoned with vinegar and chile peppers, making it quite spicy. The spice in Mexican chorizo means that it is usually enjoyed as ground meat in eggs or other dishes, while Argentinian chorizo is typically eaten in sausage form.
How to eat Argentinian chorizo?
The most traditional way to serve Argentinian Choripan is on a section of French-style bread that’s crusty enough for you to rip up the roof of your mouth. A hot dog roll just isn’t going to cut it here. Baguette holds up nicely to all of the juices from the chimichurri recipe, grilled chorizo, and salsa a la criolla.
Ingredients
Wonton wrappers
small bowl of water
1 8oz. block of cream cheese (at room temperature)
1/2 to 1 cup of red chimichurri
1-2 Argentine Chorizo sausages
1. In a bowl, mix together the cream cheese and red chimichurri.
2. Cut the chorizo into disks, just a little thicker than a poker chip.
3. Lay out the wonton wrapper. With your fingers, dip them in the water and then moisten the edges of the wonton wrapper.
4. Place a chorizo “chip” in the center. Top with about a tablespoon of the cream cheese mixture.
5. Seal the wonton.
6. Either heat up your deep fat fryer to 375F, or you can heat your oil (about an inch deep) to 375F in a skillet.
7. Chuck your wontons in the oil and fry until the wrapper turns golden brown (about 5 minutes).
8. Remove the wonton from the oil, allow to cool for a few minutes, then shove in your face. ENJOY!
Equipment used:
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