Chinese Wontons

  • Prep Time: 20 mins
  • Total Time: 35 mins
  • Yield: 50appetizers
  • About This Recipe

    “These appetizers disappear quickly! They are also great dipped in a mixture of soy sauce and Worcestershire sauce.”

    Ingredients

  • 1lbground pork
  • 3chopped garlic cloves
  • 1teaspoongrated fresh ginger
  • 1tablespoonsoy sauce
  • 1teaspoonsesame oil
  • 3carrots, finely diced
  • 3stalkscelery, finely diced
  • 6green onions, finely diced
  • 1 (12ounce) packages wonton wrappers
  • water
  • oil( for deep frying)
  • your favorite sweet and sour sauce
  • Directions

  • Combine pork, garlic, ginger, soy sauce, and vegetables in a bowl.
  • Separate wonton skins.
  • Place a heaping teaspoon of filling in the center of the wonton.
  • Brush water on 2 borders of the skin, covering 1/4 inch from the edge.
  • Fold skin over to form a triangle, sealing edges.
  • Pinch the two long outside points together.
  • Heat oil to 450 degrees and fry 4 to 5 at a time until golden.
  • Drain and serve with sauce.
  • Reviews

  • “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”

  • “These are just fantastic. The only change I made was a little seasoned salt & pretty big shake of red pepper flakes. It added just a little kick that I thought was lacking from the original recipe. Had a large dinner party today – chinese buffet – this was the hit of the party. Thanks for great recipe! Will use over and over!”

  • “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!”

  • “This recipe was great!I used ground turkey and omitted the ginger (i don’t like it).My 13yr old son helped…they turned out great.Very tasty.I will use this again and again.oh, I also added a cup of shredded chopped cabbage.SO YUMMY..thanks!”

  • “Here’s another 5 star review comin at ya! these are great! very simple to make and the taste is great! only thing i wasnt sure on was on the first step, is the pork supposed to be cooked or uncooked? i played it safe and cooked it first and then mixed it with the other ingredients. I thought these wontons were delish! i dipped em in soy sauce and sweet and sour sauce! great snacks! dont know when to stop thou :'(“

  • “My teenage daughter has made these twice now.She cooks a whole batch and then individually froze them on a cookie sheet.She put in a freezer bag, and now after school she just heats them back up in the toaster oven – taste so good as if they were just made.Thanks!”

  • “Oh my!These were great.I served these with #11489 Stir fried Garlic Beef with Broccoli and # 75913 Fried Rice.Great meal.These were easy to do, just a bit time consuming….but soooo worth the extra time.I love the flavor of the filling.My DS ended up eating only the wontons for dinner, this makes a big batch so next time I’m going to try to freeze half of them….thank you for such an impressive appy for our “Chinese nights”…….Stephanie”

  • “Excellent to say the least. I used my mini food processor to VERY finely mince the veggies, and it turned out perfect.I had leftover pork mixture, so I fried it up in a skillet and served it in lettuce leaves with sauce #62708 for a fantastic lunch the next day.Almost better than the wontons themselves, and not deep fried.Thanks for a great recipe.”

  • “These were the best won ton’s I have tried yet!I did add about 7 cloves of garlic because we love it so much. We served these with sauteed sugar snap peas(117677)& Pearls sesame noodles(20080) for a great asian meal.We’ll definately have again & again..thanks! “

  • “Can’t review just yet because I subbed churizo for ground pork to reach an…awkward outcome.Still I appreciate the recipe & I’ll be sure to do it right next time.”

  • “made these for a holiday weekend dinner side dish…used ground beef and all other ingredients as is- they were absolutely fabulous….thank you! there was nearly nothing left and i made many!”

  • “Awesome and delicious! I used ground turkey and they were still great! Thanks! I will make these again and again! UPDATE: True to my word, we tried these again with beef.They are still awesome!I forgot to mention I left out the green onions.My hubby didn’t miss them at all.Thanks again!”

  • “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!”

  • “These are great! There is some prep time but they are not hard to make.I used ground turkey and left out the celery (I had everything else on hand). I served them with sweet and sour dipping sauce and they were wonderful!”

  • “What a great wonton recipe!Cooked up perfectly.I halved the recipe easily and it still made plenty.Served with soy sauce.”

  • “So very yummy. Also with all the vegetables thrown in these, I count this as healthy.”

  • “very easy and very good. family loved it. followed everything to the T except i added some salt. i did however had extra meat left over. so you’d need a little more than 1 package of 12 oz wonton wrappers.”

  • “Absolutely fabulous!I learned a long time ago how to make these from a Korean friend of mine and no other recipe adds up.Except this one.I am having a Mah jong party tomorrow and made a test round Saturday and they were fantastic. I will defiantly keep this in the favorites and easy to make recipes.Thanks for sharing.”

  • “These were good, I made for New Year’s Eve (a little behind on reviews).They did not come out as good as they could have (my fault) I wanted to make them last minute before everyone arrived so they stayed crispy and hot but I was doing other things so they burned a little and some sat in the oil too long.The filling was very flavorful and the ones that came out right were delicious!!I will make again!”

  • “These are completely addictive. I love the flavor of the filling. I used dark sesame oil and we dipped them in soy sauce. Wonderful recipe!”

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