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Oriental Pork Wontons Recipe
|Ground pork/Raw chicken||8 Ounce|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Finely chopped celery/Finely chopped water chest nuts||14 Cup (224 tbs)|
|Soy sauce||1 Tablespoon|
|Dry sherry||1 Tablespoon|
|Grated ginger root||2 Teaspoon|
|Wonton wrappers||4 Ounce (1/2 Package Of 8 Ounce)|
|Margarine/Butter||2 Tablespoon, melted|
Serving size: Complete recipe
Calories 1505 Calories from Fat 691
% Daily Value*
Total Fat 77 g118.4%
Saturated Fat 23.2 g115.9%
Trans Fat 0 g
Cholesterol 173.5 mg
Sodium 3126.9 mg130.3%
Total Carbohydrates 144 g48.1%
Dietary Fiber 31.4 g125.8%
Sugars 34.8 g
Protein 63 g125.8%
Vitamin A 425.5% Vitamin C 97.8%
Calcium 78.7% Iron 54.4%
*Based on a 2000 Calorie diet
Stir in carrot, celery, soy sauce, sherry, cornstarch and ginger root.
Spoon 1 heaping teaspoon filling in center of a wonton wrapper.
Lightly brush edges with water.
Carefully bring 2 opposite points of square wrapper up over filling and pinch together in center.
Carefully bring remaining 2 posite points to center and pinch together.
Pinch together edges to seal.
Place wontons on greased large baking sheet.
Repeat with remaining filling and wonton wrappers.
Brush wontons with melted margarine.
Bake in preheated 375°F convection oven on rack #2 or #3 offset for 5 to 7 minutes (or bake in preheated 375°F radiant bake oven 8 to 10 minutes) or until wontons are light brown and crisp.
Serve wontons with plum sauce, if desired.