Wontons
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 3 (estimated)
Nutrition facts
- Protein27 %29 g
- Carbs14 %15 g
- Fat60 %29 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 439 kcal | 111 kcal |
| Protein | 29 g | 7.4 g |
| Carbs | 15 g | 3.8 g |
| Fat | 29 g | 7.4 g |
One serving is about 394 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty35/100
- Recipe completeness50/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Pork - Chinese
Ingredients
- 454 g PorkOriginal: 1 lb
- 1 tablespoon Soy sauce
- 3 Carrot (finely chopped)
- 3 Celery (finely chopped)
- Vegetable Oil (Fry)
- 1 teaspoon Ginger
- 3 Garlic Clove (chopped)
- Water (Bottle)
- 6 Spring Onions (chopped)
- 1 teaspoon Sesame Seed Oil
- 1 package Wonton Skin
Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.
Instructions
Combine pork, garlic, ginger, soy sauce, sesame oil, and vegetables in a bowl.
Separate wonton skins.
Place a heaping teaspoon of filling in the center of the wonton.
Brush water on 2 borders of the skin, covering 1/4 inch from the edge.
Fold skin over to form a triangle, sealing edges.
Pinch the two long outside points together.
Heat oil to 450 degrees and fry 4 to 5 at a time until golden.
Drain and serve with sauce.
Videos and links
YouTube· from a similar recipe
How to Make Mapo Tofu (Mabo Dofu Recipe) | Cooking with Dog (open on YouTube)Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
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