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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 appetizers 24g Recipe makes 50 appetizers) |
||
| Calories 50 | ||
| Calories from Fat 18 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.1g | 3% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 9mg | 3% | |
| Sodium 70mg | 2% | |
| Potassium 63mg | 1% | |
| Total Carbohydrate 4.6g | 1% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.3g | ||
| Protein 3.1g | 6% | |
Ingredients
- 1 lb ground pork
- 3 chopped garlic cloves
- 1 teaspoon grated fresh ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 3 carrots, finely diced
- 3 stalks celery, finely diced
- 6 green onions, finely diced
- 1 (12 ounce) package wonton wrappers
- water
- oil (for deep frying)
- your favorite sweet and sour sauce
Directions
1
Combine pork, garlic, ginger, soy sauce, and vegetables in a bowl.2
Separate wonton skins.3
Place a heaping teaspoon of filling in the center of the wonton.4
Brush water on 2 borders of the skin, covering 1/4 inch from the edge.5
Fold skin over to form a triangle, sealing edges.6
Pinch the two long outside points together.7
Heat oil to 450 degrees and fry 4 to 5 at a time until golden.8
Drain and serve with sauce.
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Browse similar recipes by category
- Course > Appetizers
- Main Ingredient > Meat > Pork
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Preparation > Technique > Deep Fry
- Dietary > High in... > High Protein
Featured Reviews for This Recipe
From: Emmbee
On Sep 20, 2009
THESE ARE ABSOLUTELY the BEST! I made these for the family on a whim as they wanted Chinese food and I had everything that needed - minus the wrappers. They were easy to assemble and a pleasure to eat! My kids thought they tasted like we were at a restaurant. Crispy, fresh ingredients and perfect flavor! Thanks for sharing - this is a KEEPER!
From: ShelleBelleSL
On Aug 6, 2009
Delightful recipe! I did a few things differently: 1) I used a beaten egg instead of water to bind the wonton. 2) I fried wontons at 400 degrees for 2 minutes and they turned out puffy, but still good. (My deep fryer doesn't go to 450 degrees!) 3) I left out the ginger for half of the recipe for my mother who hates ginger. The recipe is tastey with and without ginger. 4) I pan fried some of the wontons in oil over medium heat until golden, flipped them, took off heat, covered and steamed for 2 minutes. This method worked well. Thanks for a great recipe, will use again!
From: * Pamela *
On Jul 15, 2003
These are so good! They are so much better than the heat and serve frozen appetizers that you can buy. I made the full recipe and it gave me about 55 little bundles. I fried them as directed and then placed the cooled wontons on a cookie sheet and froze them individually before packing them in ziploc bags. Tonight, I took out one bag and popped them into my toaster oven and they were defrosted in no time. I served them with plum sauce and they were a hit. Thanks for showing me a way to impress our Chinese exchange student!
From: Susan Aveis
On Feb 26, 2002
These are maaaarvelous! I am on WW and made them for a party, and they simply were the talk of the crowd (and 2 points each)! Wonton wrappers found in produce aisle of grocery store. I also tried steaming a few and although the fried ones are better for a party, I held the steamed ones aside for just me! Made a great lunch! Susan
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