Recipe by Lady_Charee
"Grandma's crispy wontons are filled with pork, celery, carrots and a blend of spices, then deep fried to perfection!"
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ground black pepper
1 (14 ounce) package
canola oil for frying
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 the canola versus shortening they tend to use in the restaurants. The filling was delicious on these. The only changes I made was I used low-sodium soy sauces and left out the black pepper. I had thought to cook the filling before frying, but I am glad I didn't because it was fully cooked after the 4 minutes. I didn't realized how many wonton wrappers are actually in a pack! The package is now 12oz instead of 14oz like the recipe suggests. I got 50 appetizers and still have 1 1/2 cups left of filling left when I ran out! I guess I will use it for something else. Because the wrappers hold so much grease, I baked some of them at 375 for about 18 minutes. I lined a baking sheet with foil and sprayed it lightly with some olive oil, and then sprayed the wontons before baking. They tasted very good that way to.
These were pretty good but I have a couple of suggestions. First of all, I used pork sausage (in a roll). Secondly, I added some Chinese cabbage to the veggie mixture and sauteed them just a few minutes. Lastly, I would recommend NOT using a deep fryer. They seemed to IMMEDIATELY rise to the top. Some were willing to "turn over" but some were not so I had to leave the cover open and hold them down. Served with Teryaki veggies and dipped them in sweet and sour sauce (boyfriend used sweet chili sauce). Overall, not bad but needs a bit more flavor - garlic perhaps?
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 a small box to avoid breaking off corners of triangles). Thanks Grandma!
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!
These are great. My minor changes were to leave out the celery, and I used green onion. I also added 2 tsp of minced ginger and 4tbsp minced garlic.
I also made a sauce using a 4 to 1 ration of kikkoman soy sauce to kikkoman teriyaki sauce, 1 tsp minced ginger & 2-3tsp minced garlic, which I heated almost to boiling on the stove (about 4 minutes on med-high heat). PERFECT dipping sauce! (you could add a pinch or two of sugar if you prefer the dipping sauce to be a little thicker--or you could use kikkoman teriyaki baste & glaze).
All in all, fabulous, and will DEFINITELY make again! Tastes VERY much like Mama Fu's! :D
Pretty good, it seems like it's missing something though, kind of bland. This recipe worked well both fried and in soup. I only used about 1/2 of the filling for one package of wonton wrappers so I'd cut the recipe in half next time.
These were simple and yet very good. One batch makes alot so I cooked them all and froze them into dozens for later snacking. Thanks for sharing this recipe!
These were fabulous! DH and I made these together tonight. I had to run and buy a second package of wrappers so none of the meat mixture would go to waste. Next time we'll use one and a half times the recipe with two packages of wrappers.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Crispy Pork Wontons
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 127
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