This dish for fried wontons is simple to prepare. These wontons are a delicious appetizer that everyone will adore because to the distinct flavor of the pork filling. If preferred, serve warm with sweet and sour sauce, ketchup, and mustard.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
Ingredients
- ¾ pound ground pork
- ¼ cup finely chopped green onions
- 8 canned water chestnuts, finely chopped
- 1 tablespoon Kikkoman soy sauce
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ teaspoon grated fresh ginger root
- 1 (16 ounce) package wonton skins
- 2 cups vegetable oil for frying, or as needed
Instructions
- Mix pork, green onions, water chestnuts, soy sauce, cornstarch, salt, and ginger in a medium bowl until well combined. Spoon 1/2 teaspoon pork mixture into the center of a wonton skin. Fold wonton skin over filling to form a triangle. Turn the top of the triangle down to meet the fold, then flip over. Moisten one corner with water; pull the opposite corner over the moistened corner to overlap, then press together firmly to seal. Repeat to make remaining wontons.
- Heat oil in a wok or large saucepan over medium-high heat to 375 degrees F (190 degrees C). Deep-fry a few wontons at a time until brown and crispy, 2 to 3 minutes. Drain on paper towels and serve warm.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 692 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 4 g |
| Protein | 16 g |
| Saturated Fat | 7 g |
| Sodium | 555 mg |
| Sugars | 5 g |
| Fat | 53 g |
| Unsaturated Fat | 0 g |
Reviews
Holly21602 Add what you want. Recipes can be altered. I add corn kernels, chopped prawns, chopped red capsicum. Delicious!
My wife and I made these tonight, June 17 2021. They were great, added more spices as I am a spice freak, while she is not so much! A few shots of Da’ Bomb livened ’em right up for me! Great Instructions 100%!! Bookmarked, and will make again!!
So this recipe was good, but not as good as the ones my mom would make. I inquired, and it’s similar, but to improve it, it NEEDS sesame oil. It will bring out far more flavor. I also add sweet mirin to the filling. Cornstarch is not necessary for this, neither is water chestnuts (the fried wonton wrapper adds enough crispiness). Also, I’d recommend the “star” fold – it holds together better and holds more meat
very good, did not use water chestnuts, added a bit of garlic to filling
Remember to cook your meat first… I’m sure everyone probably knows to do this, but if your new to cooking you might not be happy on the finished product.
I’ve made this a few times and have LOVED it every time
I made this for a cooking group. Guests loved them ! Made also a vegetarian version with tofu, riced cauliflower (for texture) and spinach which was also a big hit
It came out wonderful. I did bake it instead. And I did not have green onions , so I diced one white onion instead.
I made this as appetizers for a party. Big hit!! It was so tasty and well seasoned. Much better than what you buy at a restaurant. Will definitely be making again.
My family loves these, and so do any guests that I make them for. I don’t use water chestnuts, but I do put in small shrimp that I have chopped up and mixed in.
I will add a bit more salt and garlic! Great to see how people kind of made it their own by substituting items!
Very good! Just how I like them!
I just added garlic. The water Chestnut was a fabulous texture. Thank you! I love them!
I added chopped carrots and garlic. Also added flour instead of the cornstarch. Delicious
Substituded Asian seasoning for the fresh ginger.. and still awesome! Fun to make and tasted great. Will definitely make again!
I made this recipe excluding the water chestnuts. The recipe was absolutely delicious! I think better than Chinese take out. I would recommend this recipe.
I loved the wontons! I used the water chestnuts and they tasted delicious. Make sure to get enough ginger into each wonton.
Made this recipe exactly as stated. The wonton skins were a bit difficult to separate and it would be extremely helpful if you had 2 people making these (one to spoon filling into wonton and the other to fold them). These were tedious to make but extremely delicious and well worth it!
Replaced pork with chicken, added poultry seasoning, garlic, cilantro, water chestnuts, pepper, 3 onion spice (epicure), & chives….super delish!
I don’t have the patience with the wonton wrappers but I use everything else and turn them into meat balls with shrimp and gravy. Yum!
These were THE HIT of the party!!! However, I only used ONE can of water chestnuts and really finely chopped it up. I made 70 wontons and they were GONE before I knew it!! Now that I know how to make them, I will make them ALL the time for parties and get togethers. It was sooooo good and so worth the time. Definitely prepare the meat mixture the night before. It’s so worth it to allow all the flavors to blend over night. I’m telling you, best appetizer I made that went faster than lightening!