The Villa Park Women’s League Dinners come with tested recipes. This is from January 2015, A Taste of San Francisco.

For a “quick and easy” variation, simply cut the won ton wrappers into one inch strips and deep fry them.  (forget the filling!)

Ingredients:

• 1 can (14 ounces) pineapple tidbits  (I prefer crushed)
• 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) won ton wrappers (please ensure you have at least 34 wrappers )
• Oil for deep-fat frying

Directions:

1. Drain pineapple, reserving juice.
2. Set pineapple aside.
3. In a large saucepan, combine brown sugar and cornstarch.
4. Gradually stir in pineapple juice, vinegar and soy sauce until smooth.
5. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Reduce heat; stir in green pepper and pineapple.
7. Cover and simmer for 5 minutes;.
8. Set aside and keep warm.
9. In a large bowl, combine pork, cabbage, sprouts, onion, eggs, salt and pepper.
10. Place about 1 tablespoonful in the center of a wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.)
11. Moisten edges with water; fold opposite corners together over filling and press to seal.
12. Repeat.
13. In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 2-1/2 minutes or until golden brown, turning once.
14. Drain on paper towels.
15. Serve with sauce

Note Recipe makes ~2.5 cups of sauce due to the chunks of pineapple.

Serves:  makes 34 or so

Source:  Villa Park Women’s League Gourmet