Crispy Wontons Recipe - Allrecipes.com
Crispy Wontons Recipe

Crispy Wontons

Read Reviews (17)

"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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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!

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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.

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27 Ratings

Jan 06, 2011

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

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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.

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Dec 23, 2010

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

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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)

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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!!

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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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