FRIED PORK WONTON RECIPE RECIPES

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CRISPY WONTONS | ALLRECIPES



Crispy Wontons | Allrecipes image

Wontons are easy to make, and the distinctive Asian flavors of the pork filling make them an appetizer everyone will crave.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips    Kikkoman

Yield 10 appetizer servings

Number Of Ingredients 10

¾ pound ground pork
8 canned water chestnuts, finely chopped
¼ cup finely chopped green onions
1 tablespoon Kikkoman Soy Sauce
1 teaspoon cornstarch
½ teaspoon salt
½ teaspoon grated fresh ginger root
1 (16 ounce) package wonton skins
Vegetable oil for deep-frying
Tomato ketchup and hot mustard or Kikkoman Sweet & Sour Sauce

Steps:

  • Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. Place 1/2 teaspoonful pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. Overlap opposite corner over moistened corner; press together firmly.
  • Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels. Serve warm with ketchup and mustard or sweet & sour sauce, as desired.

CRISPY FRIED SHRIMP AND PORK WONTONS RECIPE - RECIPES.NET



Crispy Fried Shrimp and Pork Wontons Recipe - Recipes.net image

Provided by Andrea

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8

Number Of Ingredients 14

1/2 lb. medium, shelled, deveined and diced shrimp
1/2 lb. cooked ground pork
1/2 cup diced fresh water chestnuts
2 minced garlic cloves
3 green parts only, sliced thin spring onions
1 tbsp. minced fresh ginger
7 wonton wrappers
2 tbsp. cornstarch
for deep frying Oil
1/2 tbsp. 1/2 Tbs. soy sauce oyster sauce
3 tbsp. sesame oil
1 tbsp. optional Chinese rice wine
1 pinch salt
1 dash pepper

Steps:

  • In a bowl, combine the shrimp, pork, water chestnuts, garlic, ginger, and onions. Mix well.
  • Add in seasoning ingredients. Mix to distribute the seasoning with the filling.
  • In a small bowl, dilute the cornstarch with water to form a "glue" to seal the wonton wrappers.
  • Lay each wrapper out one at a time and put 1 to 1½ tsp. of filling in the center.
  • Fold together the two opposite corners to form a triangular wonton.
  • Lay it flat and fold the two bottom corners of the triangle towards you, crossing them over the center of the wonton to form a gold ingot shape. Seal with the cornstarch solution.
  • Heat the oil in a wok or a deep pot.
  • Check for the right temperature by sticking a wooden spoon into the oil. If bubbles form around it, then it is ready for deep-frying. Alternatively, use a thermometer to measure the oil temperature; it should be 350 to 370 degrees.
  • Put the wontons into the oil one at a time.
  • Fry them for a few minutes, turning occasionally to make sure they are golden brown on each side.
  • Drain on a paper towel and serve immediately with a dipping sauce of choice.

Nutrition Facts : Calories 228.00kcal, CarbohydrateContent 11.00g, CholesterolContent 106.00mg, FatContent 14.00g, FiberContent 1.00g, ProteinContent 13.00g, SaturatedFatContent 4.00g, ServingSize 8.00pieces, SodiumContent 350.00mg, SugarContent 1.00g

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