UA Recipe Collection

Fried or Steamed Wontons


40 Wontons
SourceMary Ann Duffy (1988)
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes


1 lb
ground pork
1⁄2 lb
1⁄2 cn
water chestnuts
green onion (2 or 3 stalks)
Chinese mushrooms, dried (3 or 4, the kind you soak in water)
2 T
sesame oil
1 t
egg (for sealing the skins; do not mix with the above ingredients)
2 pk
wonton skins (available at Meijers or the Vietnamese grocery store)


Dice or chop everything [the first 6 ingredients] into very small pieces and mix well. You may want to add more salt, depending upon your taste. Hold the wonton in your hand and put about a tablespoon or so in the middle. Dip your spoon or knife into the lightly beaten egg and put egg on two sides and fold over, sealing the edges and forming a triangle. Then dip into the egg again and apply a little bit to the two long sides of the triangle and fold them in so it looks like a little pillow. As you are making them, put them on a cookie sheet and cover with a damp towel as the skins will dry out rather fast. When you get enough, you can start to steam as you are making more. Steam them, covered, for about 15 minutes for each batch. After it is about halfway done, sprinkle them all with a little bit of water. That will make them more moist (sometimes the edges tend to dry out). Transfer to a platter and continue steaming. You can eat them like that as an appetizer or put with a chicken soup stock or broth for wonton soup. The restaurants usually have a little bit of sliced roast pork and bok choy leaves with it. If you are going to fry them, place in a deep fryer for about 5 minutes or so. You’ll have to turn them over so that both sides get golden brown. That is how you can tell is they are done. Cooked that way, they are usually an appetizer.