Fried Wontons

Submitted by Just Janie

"This is a great appetizer that is a nice change of pace. Can be prepared ahead of time. It makes lots so it helps to have a buddy to to some folding! Serve with sweet & sour sauce for dipping."

 

• Ready In: 1hr 15mins
• Ingredients: 8
• Yields: 100 wontons
• Serves: 20

ingredients

• 100 wonton skins
• 1 lb ground pork
• 1 bunch green onion, chopped fine
• 1⁄2 head green cabbage
• 1 teaspoon minced garlic
• 2 inches gingerroot, chopped fine
• 1 teaspoon red pepper flakes (optional)
• 2 tablespoons soy sauce

directions

1. Combine pork, onions, garlic, ginger, red pepper flakes & soy sauce in bowl. Set aside.
2. Grate cabbage into another bowl. Cover with
3. boiling water. Stir. Drain & Squeeze out as much water as possible.
4. Combine cabbage with pork mixture.
5. Place about 1 tsp of this mixture in center of wonton skin and fold, wonton style*.
6. Deep fry at 375 for about 3 minutes. Drain. Serve hot with dipping sauce.

7. * Wonton skins packages have folding directions printed on them. If not - try this:

8. Lay skin on board with corners pointing North, south, east & west (Diamond shape).
9. Place filling a little north of center. Moisten edges. Fold south tip up to north tip. Press edges to seal. Bring east & west tips in to center. Bring the north tip down towards eat/west tips. Oh Heck -- If you are old enough to remember, make it look like a diaper!

Reviews

[Stephanie S.]

Delicious. My family loved these little gems. They do take some time to assemble but so worth the time and effort. We did an essembly line and it worked good. <br/>Thank you for sharing these with us. We will make again, as they didn't last long in our house.

 

[Susie D]

I can't find wonton skins locally so substituted egg roll wrappers. The filling is a good basic filling with the predominant flavor being the ginger and made with familiar ingredients. (I only used a 1/2 t of the pepper flakes.) Made for Pick A Chef spring 2010.

 

[bigoldmoose]

Big hit with friends. Easy to make, keep fingers damp and handling the wonton skins is much easier. Even good cold.