-
-
My review
Grandma's Crispy Pork Wontons
5
Lady_Charee
"Grandma's crispy wontons are filled with pork, celery, carrots and a blend of spices, then deep fried to perfection!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 24 m servings 266Original recipe yields 12 servings (4 dozen wontons)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Mix together the ground pork, celery, carrot, onion, and garlic in a bowl. Season with salt, pepper, and soy sauce; mix with your hands until well blended.
- Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 teaspoon of the pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with beaten egg, fold over the filling to form a triangle, and press together to seal. Place the finished wontons on a baking sheet.
- Heat the canola oil in a deep fryer or large saucepan to 365 degrees F (180 degrees C).
- Fry the wontons, about 6 at a time, until they turn golden brown and float to the top, 3 to 4 minutes. Remove, and drain on a paper towel-lined plate.
You might also like
Footnotes
- Editor's Note
- If you prefer not to deep fry, these wontons may also be boiled in broth or soup until they float, 4 to 5 minutes.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4258 Ratings
-
-
-
-
-
Most helpful positive review
4/27/2011
THIS MADE A LOT! But, anyway I thought this tasted pretty good or what I expected. They are a lot like the ones at the Chinese restaurants. Mine were just more crispy or crunchy, probably from t...
Most helpful critical review
7/12/2008
These were pretty good but I have a couple of suggestions. First of all, I used pork sausage (in a roll). Secondly, I added some Chinese cabbage to the veggie mixture and sauteed them just a f...
Most helpful
Most positive
Least positive
Newest
4/27/2011
THIS MADE A LOT! But, anyway I thought this tasted pretty good or what I expected. They are a lot like the ones at the Chinese restaurants. Mine were just more crispy or crunchy, probably from t...
3/29/2008
I have made these three times now and everyone keeps asking for more. For dipping, I poured terayaki sauce in small individual bowls. TIP: I froze two dozen UNCOOKED (place them in layers in ...
11/12/2009
These were amazing! I did make a slight change though, instead of soy sauce I used Sesame Ginger dressing. I served these with "Sweet and Sour Sauce 1" and they were a perfect pair. Thanks!
8/5/2011
These are great. My minor changes were to leave out the celery, and I used green onion. I also added 2 tsp of minced ginger and 4tbsp minced garlic. I also made a sauce using a 4 to 1 ration of...
7/12/2008
These were pretty good but I have a couple of suggestions. First of all, I used pork sausage (in a roll). Secondly, I added some Chinese cabbage to the veggie mixture and sauteed them just a f...
3/26/2008
Pretty good, it seems like it's missing something though, kind of bland. This recipe worked well both fried and in soup. I only used about 1/2 of the filling for one package of wonton wrappers...
1/8/2011
These were simple and yet very good. One batch makes alot so I cooked them all and froze them into dozens for later snacking. Thanks for sharing this recipe!
6/27/2009
These were fabulous! DH and I made these together tonight. I had to run and buy a second package of wrappers so none of the meat mixture would go to waste. Next time we'll use one and a half ...