Pork filled fried won ton's

Shirley Makekau


These go with the Chow mein I posted and I also use this filling to make won ton mein soup except that instead of frying the won tons I boil them for 3 minutes and then add to the soup when the soup is ready to go on the table. I use like around 3 -4 won tons per bowl of soup.

I freeze them also but making sure i wrap them in little bundles in plastic wrap so they don't stick together.


★★★★★ 1 vote



  • 1/4 lb
    pork hash ( ground pork)
  • 2 medium
    fresh shrimp. clean and chop coursely
  • 1 Tbsp
    bamboo shoots, chop coursely
  • 2 Tbsp
    water chestnuts, chopped coursely (like a grain of rice)
  • 1
    stalk green onion, slice fine
  • 1/8 tsp
    accent (optional)
  • 1 small
    egg yolk ( save white to seal won ton's)
  • 1/3 tsp
  • 1/2 tsp
    bourbon or straight whiskey (optional)
  • 1/3 tsp
  • 1 1/2 tsp
    shoyu sauce ( soy sauce)
  • 1/4 tsp
  • 1 Tbsp
    peanut oil
  • 1 pkg
    won ton pi

How to Make Pork filled fried won ton's


  1. Put i level teaspoon of filling in center on one side of won ton. Dab whites from egg on edges on the won ton and fold over. Pressing all around the won ton to make sure it is sealed good. Do all the won tons with the fillings.
  2. Heat 1 1/2 cups of oil in a wok or skillet on medium heat until oil is heated. Test the heat of oil by placing a piece of the won ton pi in the oil if it should brown too quickly the oil is too hot. The oil must not be too hot or the won ton will burn and the filling may not be thoroughly cooked.
  3. Put around 4-6 won tons in and cook till it is a golden brown .. turning as needed. cook about 5 minutes.
  4. Take out and drain on paper towels then place in a deep flat dish and spread out evenly.

Printable Recipe Card

About Pork filled fried won ton's

Course/Dish: Meat Appetizers

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