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Fried Wontons with Orange Dipping Sauce




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Fried Wontons with Orange Dipping Sauce

1 oz Each cooked ground pork and cooked shrimp

1/4 c Finely chopped scallions

1/4 c Finely shredded Chinese cabbage

2 ts Reduced-sodium soy sauce

1/2 ts Cornstarch

1/4 ts Ground ginger

20 Wonton wrappers (3 x 3-inch squares)

1 tb Peanut oil

2 ts Reduced-calorie margarine

2 tb Teriyaki sauce

DIPPING SAUCE:

4 ts Reduced-calorie orange marmalade

2 ts Each hoisin sauce and rice vinegar

WONTONS: In medium bowl combine pork, shrimp, scallions, cabbage, soy sauce, cornstarch and ginger, mixing well. Spoon an equal amount of pork mixture (about 1 teaspoon) onto the center of each wonton wrapper; moisten edges of wrappers with water and fold wrappers in half, triangle-fashion, enclosing filling and forming 20 wontons. Press edges together to seal; bring base corners of each triangle together, overlapping corners, and press to seal. In 12-inch nonstick skillet or a wok, combine oil and margarine and heat, over high heat, until margarine is bubbly and hot; add wontons and cook, turning frequently, until browned on all sides. Add teriyaki sauce and bring to a boil, stirring to coat wontons. Use slotted spoon to remove wontons to serving plate, reserving pan drippings. Set wontons aside and keep warm.

DIPPING SAUCE: To same skillet (or wok) add the ingredients for dipping sauce and stir to combine with pan drippings. Pour sauce into small bowl and serve with wontons.

Makes 4 servings of 5 wontons each.

 

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