{"id":7727,"date":"2019-08-13T06:42:21","date_gmt":"2019-08-13T12:42:21","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=7727"},"modified":"2023-08-10T17:11:42","modified_gmt":"2023-08-10T23:11:42","slug":"wontons-with-sweet-sour-sauce","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/wontons-with-sweet-sour-sauce.html","title":{"rendered":"Wontons with Sweet-Sour Sauce"},"content":{"rendered":"<p>The Villa Park Women&#8217;s League Dinners come with tested recipes. This is from January 2015, A Taste of San Francisco.<\/p>\n<p><em>For a &#8220;quick and easy&#8221; variation, simply cut the won ton wrappers into one inch strips and deep fry them.\u00a0 (forget the filling!)<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 can (14 ounces) pineapple tidbits\u00a0 (I prefer crushed)<\/li>\n<li>1\/2 cup packed brown sugar<\/li>\n<li>1 tablespoon cornstarch<\/li>\n<li>1\/3 cup cider vinegar<\/li>\n<li>1 tablespoon reduced-sodium soy sauce<\/li>\n<li>1\/2 cup chopped green pepper<\/li>\n<li>1\/2 pound ground pork<\/li>\n<li>2 cups finely shredded cabbage<\/li>\n<li>3\/4 cup finely chopped canned bean sprouts<\/li>\n<li>1 small onion, finely chopped<\/li>\n<li>2 eggs, lightly beaten<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1\/4 teaspoon pepper<\/li>\n<li>2 packages (12 ounces each) won ton wrappers (please ensure you have at least 34 wrappers )<\/li>\n<li>Oil for deep-fat frying<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Drain pineapple, reserving juice.<\/li>\n<li>Set pineapple aside.<\/li>\n<li>In a large saucepan, combine brown sugar and cornstarch.<\/li>\n<li>Gradually stir in pineapple juice, vinegar and soy sauce until smooth.<\/li>\n<li>Bring to a boil; cook and stir for 2 minutes or until thickened.<\/li>\n<li>Reduce heat; stir in green pepper and pineapple.<\/li>\n<li>Cover and simmer for 5 minutes;.<\/li>\n<li>Set aside and keep warm.<\/li>\n<li>In a large bowl, combine pork, cabbage, sprouts, onion, eggs, salt and pepper.<\/li>\n<li>Place about 1 tablespoonful in the center of a wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.)<\/li>\n<li>Moisten edges with water; fold opposite corners together over filling and press to seal.<\/li>\n<li>Repeat.<\/li>\n<li>In an electric skillet, heat 1 in. of oil to 375\u00b0. Fry wontons for 2-1\/2 minutes or until golden brown, turning once.<\/li>\n<li>Drain on paper towels.<\/li>\n<li>Serve with sauce<\/li>\n<\/ol>\n<p><strong>Note<\/strong>\u00a0Recipe makes ~2.5 cups of sauce due to the chunks of pineapple.<\/p>\n<p><strong>Serves:\u00a0\u00a0<\/strong>makes 34 or so<\/p>\n<p><strong>Source:\u00a0\u00a0<\/strong>Villa Park Women&#8217;s League Gourmet<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Villa Park Women&#8217;s League Dinners come with tested recipes. This is from January 2015, A Taste of San Francisco. For a &#8220;quick and easy&#8221; variation, simply cut the won ton wrappers into one inch strips and deep fry them.\u00a0 (forget the filling!) Ingredients: 1 can (14 ounces) pineapple tidbits\u00a0 (I prefer crushed) 1\/2 cup &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/wontons-with-sweet-sour-sauce.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Wontons with Sweet-Sour Sauce&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20],"tags":[58],"class_list":["post-7727","post","type-post","status-publish","format-standard","hentry","category-appetizers","tag-vpwl-oct-2012"],"share_on_mastodon":{"url":"https:\/\/mstdn.social\/@three_star_dave\/110867847767028483","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7727","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=7727"}],"version-history":[{"count":5,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7727\/revisions"}],"predecessor-version":[{"id":9917,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7727\/revisions\/9917"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=7727"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=7727"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=7727"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}