- Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well.
- Place 1/2 teaspoonful 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 1 corner with water. Overlap opposite corner over moistened corner; press together firmly.
- Heat oil in wok or large saucepan over medium-high heat to 375ºF.
- Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels.
- Serve warm with ketchup and mustard or sweet & sour sauce, as desired.
Crispy Wontons
Yield
Yield: 10 appetizer servings
kikkoman products used:
ingredients
3/4 pound ground pork
8 canned water chestnuts, finely chopped
1/4 cup finely chopped green onions
1 tablespoon Kikkoman Soy Sauce
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon grated fresh ginger root
1 package (16 oz.) wonton skins
Vegetable oil for deep-frying
Tomato ketchup and hot mustard
or Kikkoman Sweet & Sour Sauce
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
