Crispy Wontons
Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
* |
Directions
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.
