Wontons With Sweet Sour Sauce Food

WONTONS WITH SWEET-SOUR SAUCE

Wontons with Sweet-Sour Sauce image

This super-simple finger food makes an awesome appetizer and is perfect for potlucks. I serve these crispy pork rolls with sweet-and-sour sauce, and they disappear in a hurry - folks can't seem to get enough of them. -Korrin Grigg, Neenah, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 1h10m

Yield about 8-1/2 dozen (2-1/2 cups sauce).

Number Of Ingredients 15

Ingredients

1 can (14 ounces) pineapple tidbits
1/2 cup packed brown sugar
1 tablespoon cornstarch
1/3 cup cider vinegar
1 tablespoon reduced-sodium soy sauce
1/2 cup chopped green pepper
1/2 pound ground pork
2 cups finely shredded cabbage
3/4 cup finely chopped canned bean sprouts
1 small onion, finely chopped
2 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
2 packages (12 ounces each) wonton wrappers
Oil for deep-fat frying

Steps:

Drain pineapple, reserving juice. Set pineapple aside. , In a large saucepan, combine brown sugar and cornstarch; gradually stir in pineapple juice, vinegar and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in green pepper and pineapple. Cover and simmer for 5 minutes; set aside and keep warm. , In a large bowl, combine pork, cabbage, sprouts, onion, eggs, salt and pepper. Place about 1 tablespoonful in the center of a wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners together over filling and press to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 2-1/2 minutes or until golden brown, turning once. Drain on paper towels. Serve with sauce

Nutrition Facts :

GUM-LO WONTONS WITH SWEET AND SOUR SAUCE RECIPE - (4/5)

Gum-Lo Wontons With Sweet And Sour Sauce Recipe - (4/5) image

Provided by á-174942

Number Of Ingredients 26

Ingredients

FOR THE SAUCE:
1/4 pound uncooked shrimp shelled, deveined, and finely chopped
1 egg white
1 1/2 tablespoons chopped cilantro
1/2 teaspoon toasted sesame seeds
1/4 teaspoon salt
1/4 teaspoon freshly-ground white pepper
1/3 cup sugar
1/3 cup rice vinegar
1/3 cup water
1/4 cup ketchup
1 teaspoon grated ginger
1/2 teaspoon hot pepper sauce
1 teaspoon cornstarch dissolved in
1 tablespoon water
FOR THE WONTONS:
20 wonton wrappers
1 tablespoon vegetable oil
6 bay scallops
6 slices Classic Char Siu
1/4 cup cleaned squid in 1/2" rounds
1/4 cup diced onion
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup diced fresh pineapple
Vegetable oil for deep-frying

Steps:

Stir the shrimp, egg white, cilantro, sesame seeds, salt and pepper together in a bowl until well blended. For the Sauce: Stir the sugar, vinegar, water, ketchup, ginger and pepper sauce together in a small saucepan over medium heat. Cook, stirring until the sugar dissolves. Add the dissolved cornstarch and cook, stirring, until the sauce boils and thickens. Remove the pan from heat and cover to keep warm. For the Wontons: Place a heaping teaspoonful of the filling in the center of a wonton wrapper. (Keep the remaining wonton wrappers covered with a damp kitchen towel to prevent them from drying out.) Brush the edges of the wrapper with a fingertip dipped in water, then fold the wrapper in half to form a triangle. Pinch the edges firmly to seal. Pull the opposite corners of the base of the triangle together, moisten one of the corners with water, and press them together to seal. Repeat with the remaining wrappers and filling, covering the formed wontons with a damp kitchen towel to prevent them from drying out. Heat a wok over high heat until hot. Add 1 tablespoon oil and swirl to coat the sides. Add the scallops, char siu, squid and onion and stir-fry for 1 minute. Add the bell peppers, pineapple and sauce. Bring to a boil, adjust the heat so the sauce is simmering and simmer for 1 minute. Turn off the heat and cover the wok to keep the sauce warm until the wontons are cooked. Pour enough vegetable oil into a 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees. Slip a few of the wontons into the oil and fry, a few at a time, turning occasionally, until golden brown, 3 to 3 1/2 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining wontons. To serve, place wontons in a wide serving bowl. Spoon the hot sauce over the wontons or serve on the side. This recipe yields 4 servings.

CHINESE SWEET AND SOUR SAUCE

Chinese Sweet and Sour Sauce image

When dining at a "family-style" Chinese restaurant in San Francisco's China Town, I tasted the absolute BEST Sweet and Sour sauce. After many attempts to re-create that special taste, I finally captured it! This can be used for Sweet and Sour chicken, pork or shrimp. It is also a good dipping sauce for Wontons. It has a very festive red-orange color.

Provided by BeachGirl

Categories Sauces

Time 15m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup catsup
1/2 cup apple cider vinegar
1/4 cup orange juice
1 tablespoon red wine vinegar
6 tablespoons granulated sugar (1/4 cup + 2 tbs)
1/4 teaspoon dry mustard
3/4 teaspoon hot sauce
1 1/2 teaspoons cornstarch
2 teaspoons water

Steps:

Combine cornstarch and water.
Set aside.
In saucepan heat all remaining ingredients until sugar is dissolved and liquid is hot.
Slowly add the cornstarch and water mixture, stirring constantly until the mixture thickens, about 1 minute.
Remove from heat.
Serve warm or room temperature.

Nutrition Facts : Calories 120.7, Fat 0.2, Sodium 359.8, Carbohydrate 29.3, Fiber 0.1, Sugar 27.1, Protein 0.7

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