Crispy Triangular Piggies (Wontons)
Crispy wontons are filled with pork, celery, carrots, apples and a blend of spices, then deep fried to perfection!
Author: Hamish
Cuisine: Chinese
Recipe type: Appetizer
Serves: 6
Prep time:
Cook time:
Total time:
Ingredients
- 1 pound ground pork
- 1 cup diced celery
- 1 cup shredded carrot
- ½ cup diced onion
- ½ cup diced apple
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 tablespoon ground black pepper
- ¼ cup soy sauce
- 1 (14 ounce) package wonton wrappers
- 2 eggs, beaten
- 1 or 2 pints oil for frying
Instructions
- Mix together the ground pork, celery, carrot, onion, apple, and garlic in a bowl. (I use a food processor for all the filling then add it to the pork) 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. (Perfect job for your little sous chef if available) Spoon 1 teaspoon of the pork mixture into the center of each wrapper. (Carefully not to overflow, so you can close them up) 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 oil in a deep fryer or large saucepan to 365 degrees F (180 degrees C). (I normally have some old bacon fat which adds flavor, then fill with veggie oil, doesn’t take the full quart)
- Fry the wontons, until they turn golden brown and float to the top, 3 to 4 minutes. (If no deep fryer, I feel your pain, but just flip them after 4 minutes or when they look yummy) Remove, and drain on a paper towel-lined plate.
Notes
You could make your own wonton wrappers using a pasta maker, but I get them from Kroger. (They are with the organic milk for us)
Makes about 4 dozen wontons