Roxy15
All-Conference
Chinese Wontons:
1 lb. Ground Pork, Cooked
3 Chopped Garlic Cloves
1 Tsp. Grated Fresh Ginger
1 T. Soy Sauce
1 Tsp. Sesame Oil
3 Carrots, Finely Diced
3 Stalks Celery, Finely Diced
6 Green Onions, Finely Diced
1-(12-oz.) Pkg. Won-Ton Wrappers
Water
Oil For Deep-Fat Frying
Your Favorite Sweet And Sour Sauce
Combine Pork, Garlic, Ginger, Soy Sauce, and Vegetables in a bowl.
Separate Won-Ton Skins.
Place a heaping Tsp. of filling in the center of each Won-Ton.
Brush water on 2 borders of the skin, covering 1/4-in. 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 4-5 Won-Tons at a time until golden brown.
Drain and serve with your favorite Dipping Sauce.
***Can add drained Water Chestnuts to give Won-Tons an extra crunch.
***Can add dashes of Hot Sauce.
1 lb. Ground Pork, Cooked
3 Chopped Garlic Cloves
1 Tsp. Grated Fresh Ginger
1 T. Soy Sauce
1 Tsp. Sesame Oil
3 Carrots, Finely Diced
3 Stalks Celery, Finely Diced
6 Green Onions, Finely Diced
1-(12-oz.) Pkg. Won-Ton Wrappers
Water
Oil For Deep-Fat Frying
Your Favorite Sweet And Sour Sauce
Combine Pork, Garlic, Ginger, Soy Sauce, and Vegetables in a bowl.
Separate Won-Ton Skins.
Place a heaping Tsp. of filling in the center of each Won-Ton.
Brush water on 2 borders of the skin, covering 1/4-in. 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 4-5 Won-Tons at a time until golden brown.
Drain and serve with your favorite Dipping Sauce.
***Can add drained Water Chestnuts to give Won-Tons an extra crunch.
***Can add dashes of Hot Sauce.