CRISPY WONTONS
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
Number Of Ingredients 10
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.
BEST EVER PORK FRIED WONTONS RECIPE
Each fried wonton is filled with a juicy flavorful bite of pork and green onions, accented with soy and sesame flavors. They're wonderfully crispy around the edges, but chewy and toothsome where the wonton wrapper dough puffs around the filling.
Provided by Atta Girl Amy
Categories Appetizer
Number Of Ingredients 10
Steps:
- Mix all ingredients, except vegetable oil and wonton skins, together in a bowl. Use a spoon or your hands to combine the ingredients.
- Put 1 teaspoon of pork mixture in the center of a wonton wrapper. Moisten the edges of the wonton wrapper with water, and fold to form a triangle. Seal and pinch corners together to make dumplings.
- Heat vegetable oil in a large skillet or cast iron pan over medium heat. When oil is 350° F, almost bubbling, add wontons in batches, being careful not to crowd the pan.
- Fry in small batches until golden brown on all sides and cooked through. Remove from the oil a strainer or tongs and drain on a plate lined with paper towels.
- Serve wontons warm with a dipping sauce made from equal parts mustard and honey, plus soy sauce to taste. These are also good with soy sauce and sriracha and hot Chinese mustard.
Nutrition Facts : Calories 94 kcal, Carbohydrate 1 g, Protein 1 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 98 mg, Sugar 1 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
FRIED WONTONS
Steps:
- Combine all filling ingredients in a small bowl and mix well.
- Place 1 teaspoon filling in the middle of a wonton wrapper. Brush the edges with a little bit of water and fold the wonton over the filling to create a triangle.
- Using your fingers, form the wrapper over the filling and press any air out.
Nutrition Facts : ServingSize 1 wonton, Calories 38 kcal, Carbohydrate 4 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 71 mg, Fiber 1 g, Sugar 1 g
FRIED WONTONS
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.
Provided by Just Janie
Categories Asian
Time 1h15m
Yield 100 wontons, 20 serving(s)
Number Of Ingredients 8
Steps:
- Combine pork, onions, garlic, ginger, red pepper flakes & soy sauce in bowl. Set aside.
- Grate cabbage into another bowl. Cover with
- boiling water. Stir. Drain & Squeeze out as much water as possible.
- Combine cabbage with pork mixture.
- Place about 1 tsp of this mixture in center of wonton skin and fold, wonton style*.
- Deep fry at 375 for about 3 minutes. Drain. Serve hot with dipping sauce.
- * Wonton skins packages have folding directions printed on them. If not - try this:.
- Lay skin on board with corners pointing North, south, east & west (Diamond shape).
- 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!
Nutrition Facts : Calories 184.7, Fat 5.5, SaturatedFat 1.9, Cholesterol 19.9, Sodium 347.1, Carbohydrate 25, Fiber 1.4, Sugar 1, Protein 8.4
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