Best 3 Wontons With Sweet Sour Sauce Recipes

WONTONS WITH SWEET-SOUR SAUCE

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

FRIED WONTONS

Steps:

• Combine pork, onions, garlic, ginger, red pepper flakes & soy sauce in bowl. Set aside.
• Grate cabbage into another bowl. Cover with
• boiling water. Stir. Drain & Squeeze out as much water as possible.
• Combine cabbage with pork mixture.
• Place about 1 tsp of this mixture in center of wonton skin and fold, wonton style*.
• Deep fry at 375 for about 3 minutes. Drain. Serve hot with dipping sauce.
• * Wonton skins packages have folding directions printed on them. If not - try this:.
• Lay skin on board with corners pointing North, south, east & west (Diamond shape).
• Place filling a little north of center. Moisten edges. Fold south tip up to north tip. Press edges to seal. Bring east & west tips in to center. Bring the north tip down towards eat/west tips. Oh Heck -- If you are old enough to remember, make it look like a diaper!

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

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.