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Wontons with Sweet and Sour Sauce

Wontons with Sweet and Sour Sauce

Crispy, crunchy pork wontons with tangy sweet and sour sauce.

The Sauce: Sweet and Sour Sauce – This sauce has just the right balance of tangy pineapple juice and a sour kick of vinegar. It’s seasoned with soy sauce for umami depth. A bit of cornstarch is used to slightly thicken and glisten the sauce. Drizzled or dipped, it lightly clings to the wontons.

‘Great Sauces Transform Good Food into Gourmet’ 


I have a charter: Deep Frying Forbidden. My cooking uses scant vegetable oil only as needed. Here’s the one exception that I make for special occasions. The crispy crunch of wontons are worth splurging with the sweet and sour dipping sauce. We indulge maybe once or twice a year.

Sometimes Chinese restaurants serve wontons with a skimpy amount of filling so you can barely taste it, sometimes barely see it. Made at home, you can place half to one teaspoon of the meat / vegetable mixture in each wonton wrap.

sweet and sour dipping sauceSince I don’t own a deep fryer I fry these in a 10-inch skillet with enough oil to barely cover the wontons. They become golden brown and crisp on the outside while cooking the meat mixture on the inside. The excess oil drains away on a baking sheet lined with a cooling rack. Drizzle or dip the wontons in tangy sweet and sour sauce for an experience worth entering the Forbidden City.

You might also enjoy Gyoza with Dipping Sauce, Teriyaki Wings with Dipping Sauce, Pearl Balls with Ponzu Dipping Sauce, Shrimp and Pork Balls with Spicy Lime Dipping Sauce, and Sesame Shrimp with Miso Dipping Sauce.

2012 AniversaRecipe – Thai Chicken with Fresh Basil
2011 AniversaRecipe – Gyoza with Dipping Sauce

Recipe: Wontons with Sweet and Sour Sauce

Prep Time: 30 Minutes | Cook Time: 25 Minutes | Yield: 36 Wontons | Level: Moderate

meat mixture ingredients Wontons

  • 1 cup finely chopped Napa cabbage
  • salt
  • 1/2 lb ground pork
  • 2 Tbsp soy sauce
  • 1 tsp micro grated ginger
  • 1/2 tsp micro grated fresh garlic
  • 1 1/2 tsp sugar
  • freshly ground black pepper
  • 1 pkg wonton wrappers
  • 4 cups of vegetable oil

sweet and sour sauce cooking Sweet and Sour Sauce

  • 1 Tbsp cornstarch
  • 4 Tbsp sugar
  • 4 Tbsp pineapple juice
  • 2 Tbsp soy sauce
  • 2 Tbsp white vinegar
  • 3 Tbsp water
  • 1 Tbsp ketchup
  • dash salt
  • 1 grind freshly ground pepper

Special Equipment – 10-inch skillet or deep fryer, baking sheet and cooling rack

Sweet and Sour Sauce
1 Combine cornstarch and sugar in a small saucepan.

2 Whisk in pineapple juice, soy sauce, white vinegar, water, ketchup, salt and pepper until smooth. Turn on the heat to medium and bring to a boil or about 3 minutes. Sauce will thicken. Turn off the heat and place in a small serving bowl.

3 Place the

cabbage in a small bowl and add a dash of salt. Set aside for 5 minutes.

meat mixture4 In another small bowl combine the pork, soy sauce, ginger, garlic, sugar, dash of salt and a couple grinds of pepper.

5 Squeeze the water out of the cabbage by either placing it in some cheesecloth or grabbing a small handful at a time and squeezing out the water with a tightened fist. Then add the cabbage to the meat mixture and stir.

6 Place 1 tsp pork filling in the center of a wonton wrapper.
meat mixture on wonton skin
7 Form a triangle by folding in half diagonally.
fold in half diagonally
8 Holding it with two hands with the folded side down, use your pointer finger to slightly push the top tip forward while pushing the opposite corners back.
Push up on the top and down on the sides.
9 Bring the corners around and together.
Pull the points together
10 Secure with a touch of water. Also secure the top tip by placing a touch of water between the two layers.
secure with a touch of water
11 Place on a tray or baking sheet and cover to prevent drying. Repeat until all the filling is wrapped.
keep wontons covered with a cloth to prevent drying
12 Heat the oil on medium in a 10-inch skillet so it is deep enough to submerge the wontons. Once the oil is hot, fry 6 wontons at a time for about 90 seconds on each side.
frying wontons
12 Remove with a spider or slotted spoon.
use a spider or slotted spoon to remove from hot oil
13 Place on a baking sheet lined with a cooling rack.
cool on baking sheet lined with cooling rack
14 Continue cooking wontons in batches until they are all fried. Serve with sweet and sour sauce.
wontons with sweet and sour dipping sauce
Placing the fried wontons on a baking sheet lined with a cooling rack preserves their crispy skin. A paper towel will cause them to become soggy.

Exchange 4 tablespoons pineapple juice and 3 tablespoons water for 1 tablespoon of pineapple juice concentrate and 6 tablespoons water.

Fry in small batches. Too many wontons added to the hot oil at once will reduce the heat of the oil and cause them to become soaked in grease.

Make 6 dozen wontons by filling them with 1/2 teaspoon of the meat / vegetable mixture. Two packages of wonton wrapper are needed in this case.

Serve with Chinese dishes such as Pecan Chicken, Asian Pencil Asparagus, Shrimp and Chicken with Bamboo, Gold Coin Steak, Pork Chao Mian or Beef with Three Color Peppers.

Dish Designer

  • Exchange ground pork for ground beef.
  • Exchange Napa for Savoy cabbage but very finely chop it.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 1, 2013

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One Response to Wontons with Sweet and Sour Sauce

  1. Jo Ann May 4, 2013 at 8:34 am #

    We LOVE these wontons! They are better than any we have ever had eating out.
    The filling is delicious and has a little zip to it–and they taste so good when there is enough filling to enjoy it.
    Thanks for the step by step photos of how to fold a wonton skin. They are great.

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