China: Pork-Filled Wontons

Deep-fried wontons are one of my daughter’s favorite things to order at Chinese restaurants.  So, I thought it would be in everyone’s best interest if I figured out how to make them at home.  It turns out they’re much easier and more frugal than I thought.  What one restaurant serving costs, I can make 4-5 dozen at home.  Plus, I learned how to freeze them for later.

I was inspired by my friend Maggie’s post on How to Make Crab Rangoon. She is my Chinese-cooking expert friend, as her husband’s family is from China. She knows her stuff (view more of her recipes here:  Maggie’s Chinese Kitchen)

Freezing Instructions:  Cool completely before freezing.  Freeze in parchment paper, making sure all the air has been sucked out of the ziplock page.  For re-heating, bake for about 4-5 minutes at 450 degrees.

China: Pork-Filled Wontons
  • Filling:
  • 1 lb. ground pork
  • 1 C. diced celery
  • 1 C. shredded carrot
  • 1 C. diced onion
  • 3 cloves garlic, minced
  • 1 Tbsp. ground black pepper
  • ¼ C. soy sauce
  • 1 16-oz. package wontons
  • 2 eggs, beaten
  • Oil for frying
  1. Combine all the filling ingredients and mix well. Place about 1 tsp. of filling in the center of a wonton wrapper. Brush with egg and seal. Meanwhile, heat oil on the stovetop to 350-365 degrees. Drop 5-6 wontons in the oil at a time, and brown for about 3 minutes. Set on paper towels to cool.


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