Crispy Wontons

408

Trans-fat Free, Sugar-Free

Ingredients

¾	pound	ground pork
8	each	water chestnuts chopped	*
¼	cup	scallions, spring or green onions and tops, chopped
1	tablespoon	soy sauce, tamari
½	teaspoon	salt
1	teaspoon	cornstarch
½	teaspoon	ginger root fresh, grated	*
1	pound	wonton wrappers
1	x	vegetable oil for frying	*
1	x	ketchup	*
1	x	prepared mustard hot	*
1	x	sweet and sour sauce	*

Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger iin medium bowl; mix well.

Place ½ teaspoon pork mixture in center of each wonton skin.

Fold wonton skin over filling to form a triangle.

Turn top of triangle down to meet fold.

Turn over; moisten one corner with water.

Overlap opposite corner over moistened corner; press firmly.

Heat oil in wok or large saucepan over medium-high heat to 375℉ (190℃).

Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy.

Drain on paper towels.

Serve warm with ketchup and hot mustard or sweet and sour sauce, as desired.

* not incl. in nutrient facts

Nutrition Facts

84g

Amount per Serving

Calories 28525% of calories from fat

% Daily Value *

Total Fat 8g 12%

Saturated Fat 3g 14%

Trans Fat 0g

Cholesterol 36mg 12%

Sodium 488mg 20%

Total Carbohydrate 13g 13%

Dietary Fiber 1g 4%

Sugars g

Protein 29g

Vitamin A 2% • Vitamin C 15%

Calcium 4% • Iron 13%

340.2	g	ground pork
8	each	water chestnuts chopped	*
59	ml	scallions, spring or green onions and tops, chopped
15	ml	soy sauce, tamari
2.5	ml	salt
5	ml	cornstarch
2.5	ml	ginger root fresh, grated	*
453.6	g	wonton wrappers
1	x	vegetable oil for frying	*
1	x	ketchup	*
1	x	prepared mustard hot	*
1	x	sweet and sour sauce	*