These are excellent and spicy! As near as I can make it to the restaurant version, to which I have an addiction. 4 appetizers and 2 entrees are served.
| Prep Time: | 1 hr |
| Cook Time: | 24 mins |
| Total Time: | 1 hr 24 mins |
| Servings: | 12 |
| Yield: | 4 dozen wontons |
Ingredients
- 1 pound ground pork
- 1 cup diced celery
- 1 cup shredded carrot
- 1 cup diced onion
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 tablespoon ground black pepper
- ¼ cup soy sauce
- 1 (14 ounce) package wonton wrappers
- 2 eggs, beaten
- 1 quart canola oil for frying
Instructions
- 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.
- If you prefer not to deep fry, these wontons may also be boiled in broth or soup until they float, 4 to 5 minutes.
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 3 g |
| Sodium | 727 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious and recipe was easy to follow.
They were lovely and crispy
Amazing recipe! Makes so many!
Delish! My fryer cooked them a bit faster than what was recommended. I added 1 tsp Sherry Wine, 1 tbsp Soy sauce, and 1/4 tsp Sesame oil.
Made in air fryer instead of oil fry. It was the first thing to go at the party.
Didn’t have celery and added more garlic but these were fantastic anyway! Thanks
I made the recipe exactly as directed and everyone loved the wontons! they were a big hit at our get together. I will definitely make them again!
Great base for wontons cant wait to experiment with additional spices or assorted ingredients. This version I made pork wonton tacos. I filled an 8 inch skillet with a half inch of canola oil cooked the wontons for about 10 seconds one side, flipped and folded in half with tongs til browned and dried on paper towel. The pork was cubed and marinaded in AR’s Teriyaki marinade for Rib Eye steaks then baked for 20 minutes on 325 flipped then baked again another 20 minutes then broiled for 4 minutes each side (baste with juice as needed). Added enoki mushrooms, julienned carrots, red onions and jalapenos and threw some diced cilantro on top. Awesome street size wonton tacos.
These were absolutely delish! Better than the restaurants! I made exactly as directed, however I did add a tsp of sesame oil. I’ll be making these again & again!
loved these! better than the restaraunts! much much better. great dipped in soy sauce with wasabi
These were DELICIOUS and they did make quite a lot, so I froze some. I did make a few changes. I substituted chicken for the pork, added more soy sauce, used minced ginger and garlic powder. I think next time I’ll add some cabbage and maybe curry powder. Thanks for the great recipe!
Very tasty and pretty! Didn’t change much of anything. It did make a bunch so I froze half on a cookie sheet and then in a ziploc. Cooked a few of the frozen ones and worked great! Gonna use the rest for wonton soup.
Menu for my dinner today it’s really great:)
So far, so good! Made a ton of wontons – some for deepfrying, some for baking, some for soup. They’re all flash freezing right now, but I baked a couple to see what they tasted like and I was quite pleased. Note to self: brush outside of wrapper with eggwash before baking and try at 350 instead of 375 (mine began to burn).
These are so much better than I thought they were going to be!! Really impressive. We made these last night as part of a big Chinese food night, and they were a hit!! So few ingredients, so packed with flavor. We will be making these yummy wontons from now on. Exactly what I was looking for, and never thought I’d make them at home so easily. Thank you!
we loved these.. this was our first time deep frying “wontons”.. we usually steam “potstickers”.. took jennkl’s advice of replacing the soy sauce with sesame ginger dressing.. reduced the servings to 3 and used green onion for regular onion and ground turkey for the pork.. ty so much for the recipe
Excellent appetizer! Quick and easy…very tasty! And,yes,it does have a high yield for the amount of mixture created. It will take at least 2 packages of wonton wrappers to use all of the filling and it is most definitely worth the effort! Save this one to your recipe box. Thank you, Lady_Charee!
These little crispy wontons are a perfect appetizer! I add in some fresh minced ginger, and I use green onions.
I omitted the celery, added fresh shredded ginger, fresh lime juice and sesame oil to the pork mix… And served with a sauce made of soy sauce, lime and oranges juices and zest from both, more ginger, minced green onion and some agave nectar. Delicious!!!
I was looking for a way to make these a little more healthy so I baked them at 350 F for 18 minutes. I also substituted the pork with ground turkey and I used water instead of the egg wash. I bought two packages of wonton wrappers and I still didn’t use all the mix. I would make this again 🙂
These are great!