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Wontons with Sweet-Sour Sauce

This super-simple finger food makes an awesome appetizer and is perfect for potlucks. I serve these crispy pork rolls with sweet-and-sour sauce, and they disappear in a hurry - folks can't seem to get enough of them. -Korrin Grigg, Neenah, Wisconsin

34 ServingsPrep: 40 min. Cook: 30 min.

Ingredients

1 can (14 ounces) pineapple tidbits
1/2 cup packed brown sugar
1 tablespoon cornstarch
1/3 cup cider vinegar
1 tablespoon reduced-sodium soy sauce
1/2 cup chopped green pepper
1/2 pound 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 teaspoon salt
1/4 teaspoon pepper
2 packages (12 ounces each) wonton wrappers
Oil for deep-fat frying

Directions

Drain pineapple, reserving 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

2 of 2

Wontons with Sweet-Sour Sauce (continued)

Directions (continued)

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).

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer