My mother recently taught me how to make homemade won tons. As an appetizer, they can be deep-fried, but I like them best in a hearty homemade chicken broth with baby bok choy or other leafy greens. Extras freeze well for pleasure later.
| Prep Time: | 40 mins |
| Cook Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 52 wontons |
Ingredients
- ½ pound ground pork
- ¾ pound cooked shrimp, shelled, deveined and coarsely chopped
- 2 tablespoons minced green onions
- 1 tablespoon minced fresh ginger root
- 2 tablespoons chopped water chestnuts
- 1 teaspoon cornstarch
- ¼ teaspoon garlic salt
- 1 pinch white sugar
- 1 tablespoon dry sherry
- 1 teaspoon chili oil
- 1 tablespoon soy sauce
- ¼ teaspoon sesame oil
- 1 (16 ounce) package wonton skins
- 1 pinch garlic salt
- 1 egg white
Instructions
- In a large skillet, cook the ground pork over medium heat until no longer pink.
- In a large mixing bowl, combine the shrimp, ground pork, green onions, ginger, and water chestnuts. Mix in the cornstarch, garlic salt, and sugar. Mix in the dry sherry, chili oil, soy sauce, and sesame oil.
- Place about one teaspoon of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges, sealing them closed with egg whites.
- Meanwhile, bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface, add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.
Nutrition Facts
| Calories | 374 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 2 g |
| Protein | 26 g |
| Saturated Fat | 3 g |
| Sodium | 836 mg |
| Sugars | 0 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Turned our well . I deviated from the recipe and also friend mine. No ginger, shrimp or chestnuts.
Made them and they were worth the trouble. Very good
Time consuming, but well worth it, we loved them, they were delicious! Only 2 changes; no ginger root, but all other ingredients were included, and I never boiled them, they went into the deep fryer only. They were so good, my guy just went nuts over them! This is one of the things I love in a Chinese buffet, but not all of them have them.
buying these from a store is fine if that is what you wish to do. But some of us do cook. and regardless of cost, home made is better, at least I know what’s in there since I put it there.
Just OK.
This recipe is delicious! These wontons are great fried, steamed, or cooked in chicken broth!
I thought these were flavorful and delicious. I used Italian ground pork because it was what I had on hand and pickled ginger (from the Japanese market) instead of fresh. I fried these is a shallow pan with olive oil. After using up one package of won-tons there was still about half the filling left. I used it to make the most AMAZING fried rice. Awesome!
These are ok, but they’re certainly one of the least flavorful wontons I’ve had. If serving as a fried appetizer rather than in a flavorful broth they will require a strongly flavored sauce to accompany them. The egg white is really not necessary, wontons can be sealed just by wetting the edges of the wrapper.