Grandma's Crispy Pork Wontons

Grandma's Crispy Pork Wontons

Lady_Charee

"Grandma's crispy wontons are filled with pork, celery, carrots and a blend of spices, then deep fried to perfection!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 24 m servings 266 cals
Serving size has been adjusted!
Original recipe yields 12 servings

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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • 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.

Reviews

Read all reviews 37
  1. 50 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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 f...

Most helpful
Most positive
Least positive
Newest

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!

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...

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 f...

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...

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 ...

added fresh ginger= dee-lish-ious!

Other stories that may interest you