photo by Jonathan Melendez
- Ready In:
- Combine pork, garlic, ginger, soy sauce, sesame oil, and vegetables in a bowl.
- Separate wonton skins.
- Place a heaping teaspoon of filling in the center of the wonton.
- Brush water on 2 borders of the skin, covering 1/4 inch from the edge.
- Fold skin over to form a triangle, sealing edges.
- Pinch the two long outside points together.
- Heat oil to 450 degrees and fry 4 to 5 at a time until golden.
- Drain and serve with sauce.
Questions & Replies
These are maaaarvelous! I am on WW and made them for a party, and they simply were the talk of the crowd (and 2 points each)! Wonton wrappers found in produce aisle of grocery store. I also tried steaming a few and although the fried ones are better for a party, I held the steamed ones aside for just me! Made a great lunch! Susan
Very good recipe, a lot like my Mom's. That's high praise indeed. I was born and raised in Hawaii and we know our won ton! You can use water chestnuts instead of, or in addition to the celery. Chop them fine. Some people find the taste too metallic, but it is a traditional ingredient. We always cooked the pork a little first and drained the fat, then added all the other ingredients, but that was back when undercooked pork was considered far more hazardous. Still, a great many people prefer to cook it first. I add a small amount of finely chopped cilantro (Chinese parsley) to the mix. If you find that water doesn't seal the triangles properly, try an egg beaten with a little water - makes for a better seal. These are labor intensive so get some help making them if you can. Well worh the effort. Make easy dipping sauce with soy sauce and Chinese mustard. Always a favorite family pupu with cocktails. So ono!!!
Excellent to say the least. I used my mini food processor to VERY finely mince the veggies, and it turned out perfect. I had leftover pork mixture, so I fried it up in a skillet and served it in lettuce leaves with sauce #62708 for a fantastic lunch the next day. Almost better than the wontons themselves, and not deep fried. Thanks for a great recipe.
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