Crispy Wontons

  • Servings: 10
  • Rating:


  • 3/4 pound ground pork
  • 8 canned water chestnuts, finely chopped
  • 1/4 cup finely chopped green onions
  • 1 tablespoon Kikkoman Soy Sauce
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated fresh ginger root
  • 1 package (16 oz.) wonton skins
  • Vegetable oil for deep-frying
  • Tomato ketchup and hot mustard
  • or Kikkoman Sweet & Sour Sauce


Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well.

Place 1/2 teaspoonful pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. Overlap opposite corner over moistened corner; press together firmly.

Heat oil in wok or large saucepan over medium-high heat to 375ºF.

Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels.

Serve warm with ketchup and mustard or sweet & sour sauce, as desired.