Grandma's Crispy Pork Wontons

Grandma's Crispy Pork Wontons

37
Lady_Charee 1

"Grandma's crispy wontons are filled with pork, celery, carrots and a blend of spices, then deep fried to perfection!"

Ingredients

1 h 24 m servings 266 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 727 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Mix together the ground pork, celery, carrot, onion, and garlic in a bowl. Season with salt, pepper, and soy sauce; mix with your hands until well blended.
  2. Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 teaspoon of the pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with beaten egg, fold over the filling to form a triangle, and press together to seal. Place the finished wontons on a baking sheet.
  3. Heat the canola oil in a deep fryer or large saucepan to 365 degrees F (180 degrees C).
  4. Fry the wontons, about 6 at a time, until they turn golden brown and float to the top, 3 to 4 minutes. Remove, and drain on a paper towel-lined plate.

Footnotes

  • Editor's Note
  • If you prefer not to deep fry, these wontons may also be boiled in broth or soup until they float, 4 to 5 minutes.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

37
  1. 49 Ratings

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THIS MADE A LOT! But, anyway I thought this tasted pretty good or what I expected. They are a lot like the ones at the Chinese restaurants. Mine were just more crispy or crunchy, probably from t...

I have made these three times now and everyone keeps asking for more. For dipping, I poured terayaki sauce in small individual bowls. TIP: I froze two dozen UNCOOKED (place them in layers in ...

These were amazing! I did make a slight change though, instead of soy sauce I used Sesame Ginger dressing. I served these with "Sweet and Sour Sauce 1" and they were a perfect pair. Thanks!