Ingredients Jump to Instructions ↓

  1. 3/4lb Ground Pork Hot Mustard Catsup Vegetable Oil For Frying

  2. 1 lb Wonton Skins

  3. 1/2ts Grated Fresh Ginger Root

  4. 1 ts Cornstarch

  5. 1/2ts Salt

  6. 1 tb Soy Sauce

  7. 1/4c Chopped Green Onions & Tops

  8. 8 Chopped Water Chestnuts Sweet & Sour Sauce

Instructions Jump to Ingredients ↑

  1. + Directions : Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger in medium bowl; mix well. Place 1/2 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 375F. 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 catsup and hot mustard or sweet & sour sauce, as desired. Typed by Syd Bigger.


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