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Suggest a better descriptionFILLING: Mix the pork, spinach, garlic, scallion, salt, sherry and sesame oil thoroughly in a large mixing bowl. WONTONS: Place 1 teaspoon of the filling in the center of each wonton wrapper. With a finger dipped in water, moisten 2 adjacent sides and fold over to make a triangle. With both hands hold the triangle by the 2 widest corners and push down so thaat the filled center folds up. Moisten one end and pinch the tqo ends firmly together. This makes about 50 wontons. Uncooked wontons can be wrapped and kept frozen for 1 to 2 weeks. TO COOK: Bring 2 quarts of water to a boil and drop in the wontons. Return to a boil, reduce the heat and cook, uncovered, for 5 minutes. Drain the wontons. Bring the stock to a boil in a pot, add the wontons and return again to a boil. Serve at once. FRIED WONTON: Wontons can also be deep fried in vegetable oil and eaten as an hors doeuvre. Ann Hseuh Chen [Double - ly Delicious; Columbia Mothers of Twins Club] Posted by Fred Peters.
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Serving Size: 1 Serving (75g) | ||
Recipe Makes: 50 | ||
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Calories: 55 | ||
Calories from Fat: 17 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 5.6mg | 2 % | |
Sodium 127.7mg | 4 % | |
Potassium 101.3mg | 3 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 6g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 55
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