Crispy Won Tons

“A very juice little meatball in a crispy won ton skin. The water chestnuts give these little nuggets a nice texture with a fresh taste. Serve with Sweet and Sour Dipping Sauce (a little sweet and a little spicy) or Sweet and Sour Sauce (much more sweet, like the sweet and sour sauce you get at a Chinese restaurant).” – April Ferre

Crispy Won Ton

Course: Appetizer
Cuisine: Chinese


  • 3/4 Pound Ground Pork
  • 8 Water Chestnuts Finely Chopped
  • 1/4 Cup Green Onion Finely Chopped
  • 1 Tablespoon Soy Sauce
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Cornstarch
  • 1/2 Teaspoon Grated Fresh Ginger or 3/4 Teaspoon Ground Ginger
  • 1 16-Ounce Package Won Ton Skins


  • In a bowl, combine meat, water chestnuts, green onion, soy sauce, salt, cornstarch and ginger. Mix well. Fold in won ton skins.
  • Deep fry at 350 to 360 degrees until won ton skin is browned. Serve warm with catsup and mustard or favorite sweet and sour sauce, if desired.

Recipe – Jean Hansen – From the Kikkoman Soy Sauce Bottle.

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