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

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Copyright (C) 2003 Kikkoman International Inc. All Rights Reserved.

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2010
I didn't have any water chestnuts so I didn't use any. I also added some chopped garlic. It was a big hit! Definitely will make again! Read More
(33)

Most helpful critical review

Rating: 3 stars
05/23/2011
I hate to be the first to write a low review but I personally didn't like I will continue to search for better tasting fillings. Read More
(8)
44 Ratings
  • 5 star values: 35
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/22/2010
I didn't have any water chestnuts so I didn't use any. I also added some chopped garlic. It was a big hit! Definitely will make again! Read More
(33)
Rating: 5 stars
12/22/2010
I didn't have any water chestnuts so I didn't use any. I also added some chopped garlic. It was a big hit! Definitely will make again! Read More
(33)
Rating: 5 stars
01/06/2011
excellent!!! i used ground chicken. will make again. Read More
(25)
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Rating: 5 stars
05/10/2008
This is a fantastic recipe. It yields quite a bit so I gave some to my neighbors -they devoured them before they even walked in the house. The only thing that I will change for next time would be to either completely omit the water chestnuts or cut them into much smaller pieces. Other than that I wouldn't change anything. Read More
(25)
Rating: 5 stars
12/23/2010
Love Love Love these tasty appetizers! Thank you for submitting your recipe! Read More
(14)
Rating: 5 stars
02/17/2008
My family loved these. I made for super bowl. I did use water on finger to moisten the edges help keep them closed when folding them before deep frying. Would make these again. Used my mom's sweet n sour sauce for dipping. Great!!!(the only thing I would do different next time is chop my water chestnuts much smaller with my chopper) Read More
(14)
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Rating: 5 stars
03/22/2011
I've never fried anything before. Not because I'm all healthy just because hot grease scares me. Oh heavens am I glad I jumped it and made these. They are delish and really easy to make. I happened to get hot pork sausage by mistake and what a fantastic mistake it turned out to be. Thank you!! Read More
(13)
Rating: 4 stars
03/03/2011
The filling tastes superb! The proportions are spot-on even when I used shredded chicken instead of pork. I dont like the idea of frying them. I also must have used the wrong kind of wrapper (my selection is very limited here) and may go with a lumpia wrapper next time. Read More
(11)
Rating: 5 stars
07/07/2010
absolutely delicious. everyone asks for these now when we have family over for dinner. Read More
(10)
Rating: 5 stars
01/09/2008
This was very easy to make & much better than the wontons you get at the Chinese resturant. Read More
(9)
Rating: 3 stars
05/23/2011
I hate to be the first to write a low review but I personally didn't like I will continue to search for better tasting fillings. Read More
(8)