Making these fried wontons is simple. Everyone will adore these wontons as a starter because of the unusual flavor of the pork filling. Serve warm and as desired with sweet and sour sauce, ketchup, and mustard.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 cups water
- 1 pound Brussels sprouts, trimmed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 8 ounces pancetta bacon, diced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Bring the water to a boil in a large saucepan. Add Brussels sprouts, and cook for 5 to 7 minutes. They should still be slightly firm. Drain, and rinse with cold water. Slice the sprouts in half, and set aside.
- Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and pancetta; cook and stir for about 5 minutes, until garlic is lightly browned. Add the remaining olive oil and Brussels sprouts. Reduce the heat to medium and cook, stirring until the sprouts are well coated with the flavor. Season with salt and pepper, and cook for 5 more minutes before serving.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 5 g |
| Protein | 11 g |
| Saturated Fat | 9 g |
| Sodium | 1077 mg |
| Sugars | 3 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Mine turned out mushy in texture on outside but they were firm when eating. I would have preferred a more crispy sprout.
Amazing Brussel sprouts ~ Make these every thanksgiving and Christmas!!
Excellent! Gives the brussels sprouts and extra little bite in flavor with the pancetta. Only change was that we didn’t feel the need to add the remaining oil called for in the recipe. Loved the flavor combo in this recipe and a nice change from simple roasted or boiled/steamed brussels sprouts. Will make again! Thanks for sharing the recipe!
This was awesome!! Absolutely love it.. But we didn’t have the pancetta bacon, so I used regular bacon and added the spices for pancetta and it turned out great….
Sooo yummy! I followed other reviewers and used bacon instead of pancetta. I also added the cream and parmesan. Oh my God! I think even my father-in-law will love this and he hates Brussel sprouts!
This recipe is great. I substituted bacon for pancetta and it was still tasty.
I made a double batch for a potluck on a hunch that there’d be few vegetables on the menu that night. To my surprise, they were a crowd favorite.
I make Brussel sprouts quite often and this is a great combo! I did not boil the sprouts first though. I cut them in half, sautéed them in olive oil with mushrooms and garlic. After about 7 minutes, I added the Pancetta. Cooked for another 5 minutes or so. Then added some beef broth, covered and simmered until everything was cooked together. Definitely recommend. Bacon would be a nice substitution for the Panetta as well!
This was amazing! I used bacon instead of pancetta, and about 5 cloves of garlic. I added fresh grated parmesan cheese before serving!
I made some changesm I use regular bacon, alot of people didn’t like tha pancetta, I did but some people are picky, I also added some chopped ham about a 1/4 cup and don’t add the garlic until the end it only takes a few seconds to cook the Garlic or it will burn and give you a sour biter garlic taste. I also used a 1/4 teaspoon of garlic salt and onion salt. It makes it much more flavorful. Slced mushroom work well too. you can make asparagas the same way.
So good. I made two pounds of sprouts and subbed bacon as it was what I had on hand– I used about half a package of low sodium bacon. I also salted the water and boiled for the full 7 mins and they were perfect for us. I didn’t think my picky 6 year old would even try them, but she ate most of them (with a little encouragement). I will be making this again for sure! Thank you!
I used bacon from the butcher’s shop, garden fresh brussels sprouts, sea salt, fresh ground pepper, and added a little thinly sliced onion… Delicious!!!
This recipe is delicious! I added a smokey flavor but throwing in several dashes of Liquid Smoke. I also exchanged the pancetta for prosciutto.
Yay you, Jasmine! Out of 6 kids, I only have 1 that will eat Brussels Sprouts. 🙁 My hubby and I love them, and I was determined to figure out a way to get the little “darlings” to at least try a leaf! Well, this one did it! The one thing I did different was to slice the sprouts into a few pieces instead of just half after only blanching them. For some reason, my kids were less taken aback by them, and cleaned the bowl out! Thanks for sharing, and this will now put those little green fellows into a regular rotation!
Have made 4 times now — tonight I added a splash of Worcestireshire sauce, was tasty but not necessary, I like this recipe as is
Made for Thanksgiving (and other times) and there were none left! Great flavors and so simple! You can easily substitute bacon for the Pancetta but Pancetta can be cut into chunks and IMPP much more tastier than fried bacon.
Made for Thanksgiving (and other times) and there were none left! Great flavors and so simple! You can easily substitute bacon for the Pancetta but Pancetta can be cut into chunks and IMPP much more tastier than fried bacon.
This was my first time ever having brussels sprouts and off this recipe I loved them! I added some chopped onion with the pancetta and garlic (because I love onion) and I cannot wait to get more brussels sprouts and make it again.
We liked this a lot – seemed kind of like a lot of meat for the amount of brussel sprouts, I might do less next time. The texture was just right for me, but apparently my husband likes them better when they are all melty inside. The flavor was really good, and the recipe was easy to make. Overall, I loved it, and the husband liked it a lot, so that’s pretty good.
This is the way I make them except I leave out the boiling step. I cook the panchetta and garlic, cut the sprouts in half and throw them in the pan. Cook till just tender. Soooo good. Only way my family wants them.
I’ve done this before, but without boiling the brussels sprouts in the water. I’ve also used regular old bacon. I used to think I would serve this as a side dish, but have found it’s almost too good for that, so now I eat it as the main course with a nice piece of crusty french bread (buttered, of course) on the side. Yummy! I will have to try adding the cream at the end, as one reader suggested. (How could that be wrong?)