Chinese Tacos
Submitted by gal friday
Crispy fried wonton wrappers stuffed with curried pork, Chinese mushrooms, celery, and onion. These bite-sized Chinese tacos make an irresistible appetizer or party snack.
YIELD
50 servingsPREP
20 minCOOK
15 minREADY
40 minCall them Chinese tacos, call them fancy wontons, call them whatever you want. Just make a double batch because they vanish fast.
Seasoned pork gets mixed with minced celery, onion, rehydrated Chinese mushrooms, and a surprise hit of curry powder that makes these stand out from every other fried wonton you’ve tried.
Folded into wonton wrappers and fried until shatteringly crisp, they’re golden on the outside and savory-juicy on the inside. This recipe makes about 50 pieces, which sounds like a lot until you watch a crowd demolish them in minutes.
Pro Tips
- Soak the dried Chinese mushrooms in hot water for at least 20 minutes until soft, then mince them finely
- Keep your wonton wrappers covered with a damp towel while you work so they don’t dry out and crack
- Seal the edges tightly with a dab of water; any gaps will burst open during frying
- Fry in small batches so the oil temperature stays consistent for even browning
Ingredients
Directions
Mince and soak oriental mushrooms.
Combine pork, celery, onion, mushrooms, white pepper, soy sauce and curry powder and mix well.
Place 1 teaspoon filling just off center of each won ton wrapper.
Fold wrapper over filling, forming rectangle.
Pleat open edges and press to seal.
Fry in deep oil heated to 375℉ (190℃) F until golden brown.
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