Wontons with Sweet-Sour Sauce
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 34
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon cornstarch
- 2 eggs lightly beaten
- 1/2 cup brown sugar packed
- 1 small onion finely chopped
- 1 tablespoon reduced-sodium soy sauce
- oil for deep-fat frying
- 14 oz pineapple tidbits
- 1/3 cup cider vinegar
- 1/2 cup green pepper
- 1/2 pound ground pork chopped
- 2 cups cabbage finely shredded
- 3/4 cup canned bean sprouts finely shredded
- 24 oz wonton wrappers
- Carbohydrate 20.3741499400346 g
- Cholesterol 12.7492638204706 mg
- Fat 19.8236621971447 g
- Fiber 0.790833396776258 g
- Protein 2.54532420373428 g
- Saturated Fat 2.63021477505686 g
- Serving Size 1 1 (80g)
- Sodium 136.077264217475 mg
- Sugar 19.5833165432584 g
- Trans Fat 1.06406546286249 g
- Calories 266 calories
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.
