Crispy, tasty, and versatile. These Chinese take-out favourites are sure to impress at your next party.
Crispy Pork Wontons
Yield: approx. 36 wontons Prep: 25 minutes Cook: 10 minutes
- 1 pound ground pork
- 1/4 cup celery, finely chopped
- 2 cloves garlic, minced
- 1 tbsp soya sauce
- 1/2 tbsp grated ginger
- approx. 36 wonton wrappers
- oil, for frying
In a medium bowl, combine the pork, celery, garlic, soya sauce, and ginger. Mix well.
To assemble the wontons:
Lay the wrapper flat and add 1/2 tablespoon of the filling in the middle. Dip your index finger in water and trace it on the outer edges of the wonton wrapper. Fold up the wrapper to form a triangle. Make sure there are no air pockets. Pinch the edges to seal tight. Pull the two corners of the triangle across so one overlaps the other, pinch and seal with water.
To fry wontons:
Place 1 1/2 inches of cooking oil to a wok or pot. Heat the oil until it reaches 375F. Add a few wontons to the oil to fry, turning occasionally until they are golden brown, about 5 minutes. Remove them to cooling rack (over a baking sheet) so excess oil can drain.
Serve with sweet chili sauce or another dipping sauce of your choice.
You can customize these to accommodate any ingredients you like! Add in chives, shrimp, mushroom… whatever! Check out my Cheeseburger Stuffed Wontons for an untraditional version!
Tips for Cooking:
If you want to freeze the wontons, place all the uncooked wontons on a baking sheet. Do not crowd. Cover with plastic wrap and freeze. Once they are frozen, you can store them in freezer bag.
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