Crispy Wontons

"Grandma would make this as a side dish for dinner and half of it would be gone before meal time. She made it with economical ground beef, but I add in some ground pork for extra flavor. Because this version has more meat in the packaging than regualr tiny, flower-shaped ones from the Chinese restaurant, the meat mixture is SLIGHTLY precooked; remember that you will also be deep-frying afterwards so don't over cook meat mixture. Feel free to add/change/delete ingredients to your liking."
 
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Ready In:
40mins
Ingredients:
13
Yields:
24 wonton
Serves:
4-6
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ingredients

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directions

  • Combine beef, pork, chestnuts, green onion, ginger, cornstarch, soysauce,and salt in a large bowl; mix well.
  • In a large dutch oven or deep pan, add 1 teaspoon oil and fry meat mixture until meat is half way cooked or lightly pink.
  • Remove from heat, drain, and allow to cool.
  • Scoop cooled meat mixture into the center of wonton wrapper. Allow 1/2-inch on each side.
  • Dip finger in egg white and seal all four sides of wrapper.
  • Put one small piece of shrimp on top of meat mixture.
  • Fold wrapper into a triangle; press firmly to remove air pockets.
  • Heat rest of oil in large pot over medium-high heat to 375 degrees.
  • Deep fry a few wontons at a time, 2 to 3 minutes, turing if necessary until brown and crispy.
  • Drain on paper towels.
  • Serve with catsup and worshishtishire combined, or other bottled sauce.

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RECIPE SUBMITTED BY

I work long hours through the week and I don’t like cooking every night so I normally prepare a week’s worth of meals on the weekends.
 
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