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Sep 102013

Fried Wontons With Sausage And Shrimp

These are tasty little tidbits that would go great for your next football party, a little time consuming but well worth it! My body is not overly fond of MSG, so I tend to stay away from Chinese restaurants making my own egg rolls, pepper steak and chow mein. About the only thing I use MSG in, is in my sausage gravy for our biscuits and for some reason that doesn’t effect my tummy as some restaurant foods, maybe I don’t use as much as they do to enhance the flavors! This recipe does not call for MSG, so I’m all for it, especially with using our own ground pork!



Fried Wontons With Sausage And Shrimp
  • 16 oz pkg wonton wrappers
  • 1 lb ground pork
  • ½ lb fresh shrimp, cleaned and minced
  • 1 large egg
  • 2 tbsp minced scallions with the green
  • 1-1/2 teas salt (optional as I find the soy sauce is enough salt)
  • 1 tbsp white wine
  • 2 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 2 teas ginger powder
  • 1 tbsp cornstarch
  • 6 peeled water chestnuts, chopped small
  • Beaten egg for sealing
  • Oil for frying
  1. Combine the ground pork with the next 10 ingredients; mix well, this takes a little time using the ground pork.
  2. Working in batches that will suit your deep fryer without overcrowding, place one teaspoon of the mixture in the middle of each wonton wrapper; lightly moisten edges with beaten egg.
  3. Fold corner to corner to make a triangle and pinch together the widest two bottom corners.
  4. Have oil heated to 375 degrees and deep-fry in batches until golden brown.
  5. Drain on paper towels.
  6. * If you have left-over wrappers, slice them in strips and deep-fry for a crispy treat for salads or chow mein.
  7. ** Left-over water chestnuts can be wrapped in bacon and baked for another delicious treat to enjoy with the wontons.


Serve with sweet and sour sauce and enjoy!

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