Thursday, October 21, 2010

Crispy Wontons

So yummy. Might be a little more time consuming but they are so worth it! (Sorry about the bad picture.) -Louisa


  • 3/4 pound ground pork
  • 8 canned water chestnuts, finely chopped
  • 1/4 cup finely chopped green onions
  • 1 tablespoon Kikkoman Soy Sauce
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated fresh ginger root
  • 1 (16 ounce) package wonton skins
  • Vegetable oil for deep-frying
  • Tomato ketchup and hot mustard or Kikkoman Sweet & Sour Sauce


  1. Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. Place 1/2 teaspoonful 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 1 corner with water. Overlap opposite corner over moistened corner; press together firmly.
  2. Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels. Serve warm with ketchup and mustard or sweet & sour sauce, as desired.


  1. You are the best cook! I am so impressed

  2. We made these wontons for dinner along with an oriental chicken salad.


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