Wontons with Sweet Sour Sauce

By augusj

Ingredients

• 1 can (14 ounces) Pineapple tidbits
• 1/2 cup packed Brown Sugar
• 1 tbsp Cornstarch
• 1/3 cup Cider Vinegar
• 1 tbsp Soy Sauce
• 1/2 cup chopped Green Pepper
• 1/2 lb Ground Pork
• 2 cups finely shredded cabbage
• 3/4 cup finely chopped canned Bean Sprouts
• 1 small Onion, finely chopped
• 2 Eggs, lightly beaten
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 2 packages (12 ounces each) Wonton Wrappers
• Oil for deep-fat frying

Preparation

Step 1

Drain pineapple, preserving juice. Set pineapple aside.

In a large saucepan, combine brown sugar and cornstarch; gradually stir in pineapple juice, vinegar and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in green pepper and pineapple. Cover and simmer for 5 minutes; set aside and keep warm.

In a large bowl, combine pork, cabbage, sprouts, onion, eggs, salt and pepper. Place about 1 tablespoonful in the center of a wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners together over filling and press to seal. Repeat.

In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 2-1/2 minutes or until golden brown, turning once.

Drain on paper towels.

Serve with sauce.

Yield: about 8-1/2 dozen (2-1/2 cups sauce).