RecipeAppetizers and SnacksYield: 40
Wontons
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 18. Vision transcription from the scanned page; needs review.
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Ingredients
- 40 wonton skins
- Crab Filling, Pork and Shrimp Filling, Ham-Orange Filling, or Vegetable Filling (see recipes, opposite)
- Shortening or cooking oil for deep-fat frying
- Sweet-Sour Sauce (see recipe, page 363)
- Oriental-Style Mustard Sauce (see recipe, page 365)
Instructions
- For each wonton, place one wonton skin on a flat surface with one corner toward you. Spoon a rounded teaspoon of desired filling just below the center of wonton skin. Fold the corner closest to you over the filling and tuck it under the filling. Roll up, leaving 1 inch unrolled at the top. Moisten the right corner with water. Grasp right and left corners and bring them over the filling, lapping the right corner over the left corner. Press firmly to seal.
- In a heavy saucepan or deep-fat fryer heat 2 inches of melted shortening or cooking oil to 365°. Fry the wontons, a few at a time, for 2 to 3 minutes or till golden brown. Drain on paper towels. Keep warm in a 300° oven while frying the remainder. Serve warm with Sweet-Sour Sauce or Oriental-Style Mustard Sauce, or both.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: AI-generated representative illustration created for this public community collection; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
BHG1989needs-reviewimage-source-ai-generatedimage-representative