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Crispy Fried Wontons

This is the ultimate appetizer snack to make. Think of it as Chinese style potato chips. These wontons are incredibly light and will ease your stomach so you can drool over your main course dish. This makes plenty of wontons so don’t hesitate to prepare this dish if you have to entertain a large group of people.


½ a pound of pork, ground
8 canned, water chestnuts, diced finely
¼ cup of green onions, finely chopped
1 tbsp. of soy sauce
1 tsp. of cornstarch
½ tsp. of salt
½ tsp. of ginger, grated
1 pack of wonton skins
Oil, for frying


Preparation time: 50 minutes
Serves: 10


In a medium sized mixing bowl, combine all of your ingredients together except for the wonton skins and oil. Mix together until you make a fine mixture. Make sure that you mix well to ensure that all of your ingredients are spread properly.

Next heat up your oil over medium heat in a medium to large sized saucepan or frying pan. Take one wonton skin, and lay it flat onto a flat surface. In the centre, place about ¼ to ½ teaspoon of your mixture. Then fold your wonton skin in half, making sure that you cover your mixture. Seal your wontons by slightly pressing down on the dough to fasten it to each other around your pork mixture. Make sure that you the edges of your wontons unsealed.

Then fry your wontons, but do so in small batches only. To do this add a generous amount of oil to a large sized wok or large sized frying pan over medium to high heat. Once the oil is hot enough, fry your wontons for about 2 to 3 minutes or until the wontons are golden brown in colours.

Remove your wontons from the oil and place them onto a plate that is lined with paper towels to help drain the excess oil. Serve the wontons hot or cold and with a side of sweet and sour sauce.

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