Wednesday, February 15, 2012


Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:

Friend wontons are great finger food at parties. If you're going to make them, know that you can also drop prepared wontons into soups for cooking instead of frying them. Either way, they're delicious!

Courtesy of Chef Jackie Olden © 2012


1 1/2 pounds finely ground pork
1 tablespoon white wine, or dry vermouth
1 teaspoon salt
1 teaspoon minced garlic
10 ounce can Chinese vegetables, drained, chopped
4 ounce can of mushrooms, drained, chopped
1/2 teaspoon sugar
1 tablespoon soy sauce
1 small onion, finely diced
2 large packages of Wonton skins


Brown the pork and remove from the pan, reserving a tablespoon of pork fat in which to saute the onions. After the onions are sauteed, combine with the rest of filling ingredients till lightly blended. Spoon filling by teaspoons into the center of a wonton skin. Lightly moisten the edges of the skin and fold opposite corners of the wonton skin across to make a triangle shape. Lightly press the edges together to seal them. Lay the uncooked wontons on wax paper so they're not overlapping. Repeat the procedure till you've used all the filling and wanton skins. Any leftover skins can be cut into strips and fried to make crispy salad croutons. Leftover filling can be made into small meatballs and dropped into soups to cook quickly.

Wontons can be used immediately, or stored in bags and frozen for future use.

When ready to cook, put 2 inches of oil in a large frying pan or pot and heat to 350 degrees. Cook individual wontons a few at a time, turning half way through cooking so both side are lightly golden browned. Putting too many wontons in the oil at a time will improperly lower the oil temperature and cause uneven cooking and tough wontons. Drain cooked wontons on paper towels.

Serve wontons with a dipping sauce, either a cup of soy sauce or soy and ginger ginger with sliced green onion. They disappear fast at parties!

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