Crispy Wontons Recipe - Allrecipes.com
Crispy Wontons Recipe

Crispy Wontons

Recipe by  

"Wontons are easy to make, and the distinctive Asian flavors of the pork filling make them an appetizer everyone will crave."

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Ingredients Edit and Save

Original recipe makes 10 appetizer servings Change Servings
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Directions

  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.
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Footnotes

  • Copyright © 2003 Kikkoman International Inc. All Rights Reserved.
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Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2010

I didn't have any water chestnuts, so I didn't use any. I also added some chopped garlic. It was a big hit! Definitely will make again!

 
Most Helpful Critical Review
May 23, 2011

I hate to be the first to write a low review, but I personally didn't like, I will continue to search for better tasting fillings.

 

28 Ratings

Jan 06, 2011

excellent!!! i used ground chicken. will make again.

 
May 10, 2008

This is a fantastic recipe. It yields quite a bit so I gave some to my neighbors -they devoured them before they even walked in the house. The only thing that I will change for next time would be to either completely omit the water chestnuts or cut them into much smaller pieces. Other than that I wouldn't change anything.

 
Dec 23, 2010

Love, Love, Love these tasty appetizers! Thank you for submitting your recipe!

 
Feb 17, 2008

My family loved these. I made for super bowl. I did use water on finger to moisten the edges help keep them closed when folding them before deep frying. Would make these again. Used my mom's sweet n sour sauce for dipping. Great!!!(the only thing I would do different next time is chop my water chestnuts much smaller with my chopper)

 
Mar 22, 2011

I've never fried anything before. Not because I'm all healthy, just because hot grease scares me. Oh heavens, am I glad I jumped it and made these. They are delish and really easy to make. I happened to get hot pork sausage by mistake and what a fantastic mistake it turned out to be. Thank you!!

 
Mar 03, 2011

The filling tastes superb! The proportions are spot-on, even when I used shredded chicken instead of pork. I dont like the idea of frying them. I also must have used the wrong kind of wrapper (my selection is very limited here) and may go with a lumpia wrapper next time.

 

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