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.
Since 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.
Recipe: Wontons with Sweet and Sour Sauce
Prep Time: 30 Minutes | Cook Time: 25 Minutes | Yield: 36 Wontons | Level: Moderate
- 1 cup finely chopped Napa cabbage
- 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
- 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.
Wontons cabbage in a small bowl and add a dash of salt. Set aside for 5 minutes.
3 Place the
cabbage in a small bowl and add a dash of salt. Set aside for 5 minutes.
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.
7 Form a triangle by folding 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.
9 Bring the corners around and together.
10 Secure with a touch of water. Also secure the top tip by placing a touch of water between the two layers.
11 Place on a tray or baking sheet and cover to prevent drying. Repeat until all the filling is wrapped.
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.
12 Remove with a spider or slotted spoon.
13 Place on a baking sheet lined with a cooling rack.
14 Continue cooking wontons in batches until they are all fried. Serve with sweet and sour 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.
- 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 Helen Horton
Photographs by Helen Horton
Updated: May 1, 2013