Fried Wontons

Fried Wontons

Fried Wontons


Makes 4 dozen


1 ounce dried mushrooms
1 pound boneless lean pork
4 ounces fresh spinach, stemmed
1-1/2 tablespoons dry sherry
4 teaspoons soy sauce, divided
1/4 teaspoon black pepper
48 wonton wrappers (about 1 pound)
1 can (6 ounces) pineapple juice
1/2 cup distilled white vinegar
1 tablespoon ketchup
1/2 cup sugar
1-1/2 tablespoons cornstarch
1/4 cup water
1/2 cup Chinese Mixed Pickled Vegetables
Vegetable oil for frying
Pineapple leaves for garnish


  1. Place mushrooms in bowl; cover with hot water. Let stand 30 minutes; drain. Squeeze out excess water. Cut off and discard stems.
  2. Finely chop mushroom caps, pork and spinach with food processor or cleaver. Transfer pork mixture to large bowl. Add sherry, 2 teaspoons soy sauce and pepper; mix well.
  3. For wontons, work with about twelve wrappers at a time, keeping remaining wrappers covered with plastic wrap. Spoon 1 rounded teaspoon pork mixture onto center of each wonton wrapper. Gather edges around filling, pressing firmly at top to seal; cover and set aside.
  4. Combine pineapple juice, vinegar, ketchup, sugar and remaining 2 teaspoons soy sauce in medium saucepan. Bring to a boil over medium-high heat.
  5. Blend cornstarch and water in small cup; stir into pineapple mixture. Reduce heat to low; simmer until thickened, about 3 minutes, stirring occasionally. Stir in Chinese Mixed Pickled Vegetables; keep warm.
  6. Heat oil in wok or large skillet over medium-high heat to 375°F. Add eight to ten wontons at a time; cook until golden and crisp, 2 to 3 minutes. Drain on paper towels. To serve, pour pineapple mixture over wontons. Garnish, if desired.
  7. Fill 5-quart stockpot or Dutch oven 1/2 full with water. Bring to a boil. Add all vegetables. Remove from heat. Let stand 2 minutes.
  8. Drain vegetables in large colander. Spread vegetables out onto clean towels; allow to dry 2 to 3 hours.
  9. Pack vegetables firmly into clean jars with tight-fitting lids. Pour Pickling Liquid into jars to cover vegetables. Seal jars tightly. Store in refrigerator at least 1 week before using. Serve garnished, if desired.

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