Chinese Wontons

1 lb. reduced-fat ground pork

1 egg

2 Tbsp. green onion, finely chopped (use all of the green tops for color)

4 tsp. dry sherry

2 Tbsp. low-sodium soy sauce

3 Tbsp. oriental sesame oil (pure)


wonton wrappers (usually found in the produce section)

48 oz. vegetable oil for frying


Pour the oil into a heavy-bottomed saucepan or dutch oven.  I use my enameled cast iron pot because it holds the heat well.  Heat the oil over medium to medium-high heat until thermometer reaches 375 degrees.

Combine all filling ingredients and mix well.  Assemble the wontons as shown at http://blestnest.blogspot.com/2011/08/chinese-wontons.html.  Fry about 6 at a time so that the oil temperature doesn't drop too quickly. 

Turn them around so that they're golden brown on all sides.  Remove to drain on paper toweling.  Keep warm in a 200 degree oven while you fry the remainder of the batch.

Serve wontons with sweet and sour sauce, plum sauce, hot mustard, a soy sauce/garlic/ginger blend, or whatever you desire.