Wontons with Sweet-Sour Sauce Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 34
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup packed brown sugar
- 1 tablespoon cornstarch
- 2 eggs, lightly beaten
- 1 small onion finely chopped
- 1 tablespoon reduced-sodium soy sauce
- 1/2 pound ground pork
- oil for deep-fat frying
- 1/3 cup cider vinegar
- 1/2 cup chopped green pepper
- 1 can (14 ounces) pineapple tidbits
- 2 cups finely shredded cabbage
- 3/4 cup finely chopped canned bean sprouts
- 2 packages (12 ounces each) wonton wrappers
- Carbohydrate 3.50761384272624 g
- Cholesterol 0 mg
- Fat 0.00796954113603537 g
- Fiber 0.0792598634106227 g
- Protein 0.0634241367055057 g
- Saturated Fat 0.00265294278476958 g
- Serving Size 1 1 serving (13g)
- Sodium 12.0807505561729 mg
- Sugar 3.42835397931562 g
- Trans Fat 0.00190497219681587 g
- Calories 14 calories
Directions 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 375degrees. Fry wontons for 2-1/2 minutes or until golden brown, turning once. Drain on paper towels. Serve with sauce Yield: about 8-1/2 dozen (2-1/2 cups sauce). Originally published as Wontons with Sweet-Sour Sauce in Taste of Home June/July 2000, p27 Print Add to Recipe Box Email a Friend
