Crispy Pork Wontons Food

GRANDMA'S CRISPY PORK WONTONS

Steps:

• 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.
• 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.
• Heat the canola oil in a deep fryer or large saucepan to 365 degrees F (180 degrees C).
• 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.

PORK AND WONTON RICE BOWL

Steps:

• Place a large cast-iron skillet in the oven and preheat to 425 degrees F. Rub the pork with 1 tablespoon hot mustard and season generously with salt and pepper; let marinate 5 minutes. Meanwhile, heat the rice as the label directs; set aside.
• Carefully remove the hot skillet from the oven, add 1 tablespoon olive oil and swirl to coat. Add the pork, return to the oven and roast, flipping once, until a thermometer inserted into the middle registers 140 degrees F to 145 degrees F, 22 to 25 minutes. Transfer to a cutting board and let rest.
• Meanwhile, heat 1 teaspoon olive oil in a large nonstick skillet over high heat. Add the cabbage and a big pinch of salt. Let sit, undisturbed, 1 minute, then toss and cook until crisp-tender and lightly charred, about 1 more minute. Remove to a plate.
• Reduce the heat to medium high and add the remaining 1 teaspoon olive oil and the carrots. Cook until just tender, about 6 minutes. Whisk the garlic, soy sauce, brown sugar and remaining 1 teaspoon hot mustard in a small bowl, then add to the skillet with the carrots. Toss to coat; season with salt and pepper. Add the bean sprouts and toss until warmed through, about 1 minute; remove from the heat.
• Thinly slice the pork. Divide the rice among bowls and top with the cabbage, carrot mixture, pork and wonton strips.

GINGER-PORK WONTONS

Steps:

• In a small bowl, mix the first 5 ingredients. In a large skillet, cook pork over medium heat until no longer pink, 6-8 minutes; drain. Add vegetables, ginger and garlic; cook 2-3 minutes longer. Stir in sauce mixture; cook and stir until mixture is slightly thickened, 2-3 minutes. Cool slightly., Place about 1 tablespoon filling in center of each wonton wrapper. Moisten wrapper edges with water. Fold 1 corner diagonally over filling to form a triangle; press edges to seal., For shallow fry: In an electric skillet or deep skillet, heat 1 in. of oil to 375°. For deep fry: In an electric skillet or deep fryer, heat oil to 375°. Fry wontons in batches until golden brown, 2-3 minutes, turning once. Drain on paper towels. If desired, serve with plum sauce.

CRISPY PORK WONTONS

Steps:

• Combine the pork, ginger, garlic, green onion, lime juice, crushed red pepper, sesame oil, and soy sauce in a food processor. Season mixture with salt and pepper. Pulse until pork is minced to the consistency of ground beef.
• Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with water, fold over the filling to form a triangle, and press together to seal. Brush each wonton with egg white.
• Pour the peanut oil into a large pot and preheat to 365 degrees F (180 degrees C).
• Gently drop wontons into the hot oil and cook until golden brown, about 5 minutes. Remove to paper towels to drain.

CRISPY WONTONS

Steps:

• Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger in a medium bowl; mix well.
• Place a half teaspoon of the 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 one corner with water.
• Overlap opposite corner over moistened corner; press firmly.
• Heat oil in wok or large saucepan over medium-high heat to 375F/190C.
• Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy.
• Drain on paper towels.
• Serve warm with “Asian Dipping Sauce” (recipe on Recipezaar) or catsup and hot mustard or sweet& sour sauce, as desired.

CRISPY BAKED WONTONS

Steps:

• In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. , Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired. Freeze option: Freeze cooled baked wontons in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 400° oven until crisp and heated through.

CRISPY WONTONS

Steps:

• Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger in medium bowl; mix well.
• Place 1/2 teaspoon 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 one corner with water. Overlap opposite corner over moistened corner; press firmly.
• Heat oil in wok or large saucepan over medium-high heat to 375°F
• Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy. Drain on paper towels.
• Serve warm with catsup and hot mustard or sweet & sour sauce, as desired.