Grandma's crispy wontons are filled with pork, celery, carrots and a blend of spices, then deep fried to perfection!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

265.6 calories; 11.7 g protein; 22.5 g carbohydrates; 58.5 mg cholesterol; 727.3 mg sodium. Full Nutrition

Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/10/2011
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 the canola versus shortening they tend to use in the restaurants. The filling was delicious on these. The only changes I made was I used low-sodium soy sauces and left out the black pepper. I had thought to cook the filling before frying, but I am glad I didn't because it was fully cooked after the 4 minutes. I didn't realized how many wonton wrappers are actually in a pack! The package is now 12oz instead of 14oz like the recipe suggests. I got 50 appetizers and still have 1 1/2 cups left of filling left when I ran out! I guess I will use it for something else. Because the wrappers hold so much grease, I baked some of them at 375 for about 18 minutes. I lined a baking sheet with foil and sprayed it lightly with some olive oil, and then sprayed the wontons before baking. They tasted very good that way to. Read More
(74)

Most helpful critical review

Rating: 3 stars
07/12/2008
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 few minutes. Lastly I would recommend NOT using a deep fryer. They seemed to IMMEDIATELY rise to the top. Some were willing to "turn over" but some were not so I had to leave the cover open and hold them down. Served with Teryaki veggies and dipped them in sweet and sour sauce (boyfriend used sweet chili sauce). Overall not bad but needs a bit more flavor - garlic perhaps? Read More
(13)
62 Ratings
  • 5 star values: 48
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
05/10/2011
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 the canola versus shortening they tend to use in the restaurants. The filling was delicious on these. The only changes I made was I used low-sodium soy sauces and left out the black pepper. I had thought to cook the filling before frying, but I am glad I didn't because it was fully cooked after the 4 minutes. I didn't realized how many wonton wrappers are actually in a pack! The package is now 12oz instead of 14oz like the recipe suggests. I got 50 appetizers and still have 1 1/2 cups left of filling left when I ran out! I guess I will use it for something else. Because the wrappers hold so much grease, I baked some of them at 375 for about 18 minutes. I lined a baking sheet with foil and sprayed it lightly with some olive oil, and then sprayed the wontons before baking. They tasted very good that way to. Read More
(74)
Rating: 4 stars
05/10/2011
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 the canola versus shortening they tend to use in the restaurants. The filling was delicious on these. The only changes I made was I used low-sodium soy sauces and left out the black pepper. I had thought to cook the filling before frying, but I am glad I didn't because it was fully cooked after the 4 minutes. I didn't realized how many wonton wrappers are actually in a pack! The package is now 12oz instead of 14oz like the recipe suggests. I got 50 appetizers and still have 1 1/2 cups left of filling left when I ran out! I guess I will use it for something else. Because the wrappers hold so much grease, I baked some of them at 375 for about 18 minutes. I lined a baking sheet with foil and sprayed it lightly with some olive oil, and then sprayed the wontons before baking. They tasted very good that way to. Read More
(74)
Rating: 5 stars
03/29/2008
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 a small box to avoid breaking off corners of triangles). Thanks Grandma! Read More
(46)
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Rating: 5 stars
11/13/2009
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! Read More
(24)
Rating: 4 stars
08/08/2011
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 kikkoman soy sauce to kikkoman teriyaki sauce 1 tsp minced ginger & 2-3tsp minced garlic which I heated almost to boiling on the stove (about 4 minutes on med-high heat). PERFECT dipping sauce! (you could add a pinch or two of sugar if you prefer the dipping sauce to be a little thicker--or you could use kikkoman teriyaki baste & glaze). All in all fabulous and will DEFINITELY make again! Tastes VERY much like Mama Fu's!:D Read More
(16)
Rating: 3 stars
07/12/2008
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 few minutes. Lastly I would recommend NOT using a deep fryer. They seemed to IMMEDIATELY rise to the top. Some were willing to "turn over" but some were not so I had to leave the cover open and hold them down. Served with Teryaki veggies and dipped them in sweet and sour sauce (boyfriend used sweet chili sauce). Overall not bad but needs a bit more flavor - garlic perhaps? Read More
(13)
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Rating: 4 stars
03/26/2008
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 so I'd cut the recipe in half next time. Read More
(13)
Rating: 5 stars
01/12/2011
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! Read More
(11)
Rating: 5 stars
06/29/2009
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 times the recipe with two packages of wrappers. Read More
(9)
Rating: 5 stars
09/08/2009
added fresh ginger= dee-lish-ious! Read More
(8)