Recipe: Wontons with Sweet-Sour Sauce (electric skillet)

WONTONS WITH SWEET-SOUR SAUCE

FOR THE SWEET AND SOUR SAUCE:
1 (14 ounces can) pineapple tidbits
1/2 cup packed brown sugar
1 tablespoon cornstarch
1/3 cup cider vinegar
1 tablespoon soy sauce
1/2 cup chopped green bell pepper

FOR THE WONTONS:
1/2 pound ground pork
2 cups finely shredded cabbage
3/4 cup finely chopped fresh
bean sprouts
1 small onion, finely chopped
2 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 (12 ounces packages) wonton wrappers*
Oil for frying

TO MAKE THE SWEET AND SOUR SAUCE:
Drain pineapple, reserving juice. Set pineapple aside.

In a 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.

TO MAKE THE WONTONS:
In a bowl, combine pork, cabbage, sprouts, onion, eggs, salt and pepper.

Place about 1 tablespoonful of the filling in the center of each wrapper. Moisten edges with water; fold opposite corners together over filling and press to seal.

In an electric skillet, heat 1-inch of oil to 375 degrees F. Fry wontons for 2 1/2 minutes or until golden brown, turning once. Drain on paper towels.

Serve with Sweet and Sour Sauce.

*Editor's Note: Fill wonton wrappers a few at a time, keeping others covered until ready to use.

Makes about 8 1/2 dozen wontons and 2 1/2 cups sauce
Source: Taste of Home magazine, June/July 2000