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Brandi's Wontons

Rated as 4.5 out of 5 Stars

"These Chinese dumplings are so delicious and filling, I actually serve these as a meal. They also freeze well to make appetizers at a later date."
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Ingredients

55 m servings 241 cals
Original recipe yields 6 servings (36 won tons)

Directions

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  1. Bring a large pot of lightly salted water to a boil. Add napa cabbage and cook uncovered until tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the napa cabbage is cold, drain well, squeezing out any excess water, and place in a large bowl. Stir in ground pork, 2 tablespoons of soy sauce, sherry, cornstarch, 1 1/2 teaspoon of minced ginger, and green onion.
  2. Arrange half of the wonton wrappers on a large sheet of waxed paper. Brush each wrapper lightly with the egg white. Place a heaping teaspoon of the pork mixture in the center of each wrapper. Gather all 4 corners of the wonton wrapper and pinch the edges together to seal in the filling. Repeat with remaining wonton wrappers.
  3. Bring large pot of water to a boil and drop the wontons into the boiling water. When the wontons rise to the surface, continue to cook them one minute longer. Remove with a slotted spoon as they finish cooking and place on a platter.
  4. Dipping sauce: Mix 1/4 cup soy sauce, seasoned rice vinegar, and 2 tablespoons of shredded fresh ginger in a bowl.

Nutrition Facts


Per Serving: 241 calories; 6.2 g fat; 31.7 g carbohydrates; 13.4 g protein; 29 mg cholesterol; 1223 mg sodium. Full nutrition

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Reviews

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Made these last night and they were delicious. Instead of pork I used ground chicken and slightly browned it in a skillet first, instead of adding it raw. And I didn't have any sherry, so substi...

Very good! Much easier to fold wontons than I expected, found a video on YouTube to see how. Followed the recipe pretty closely. Fried some, and boiled some, liked them both ways. Will defini...

The only thing I added was 1 Tsp of sesame oil to the filling. Only thing I didn't like was the texture...was a little mushy.

Very delicious. Made some to freeze also.

These are fantastic! I used regular cabbage because I had some to use up, but I definitely know napa would do the job better, since it's a softer texture. Didn't make the sauce part because I ...

Delicious. I heated them in hot water for a few minutes then put in a bowl and covered with beef broth and scallions. My daughter must have eaten 20 of them and kept asking for more.

Top notch! I did change ingredients the first time- bad idea. I was out of stuff. So I suggest this- you MUST use the egg white wash to hole them together. And don't over cook. I forgot mine. Ne...