Easy Pork Won Tons: Main Image

Quick Facts

Nutrition Facts

Calories 90
  Calories from Fat 33 (37%)
(6%)Total Fat 4g
(7%)Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
(7%)Cholesterol 20mg
(4%)Sodium 89mg
(3%)Potassium 88mg
Total Carbohydrate 10g
(1%)Dietary Fiber 0g
Sugars 5g
Sugar Alcohols 0g
(10%)Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Easy Pork Won Tons


  • 1 lb ground pork

  • 1/2 cup water chestnuts, chopped

  • pinch salt

  • 1 Tbs soy sauce

  • 1 egg

  • 2 green onions, chopped

  • 1 package wonton wrapper

  • hot oil, for frying

  • Sweet & Sour Sauce1 Tbs soy sauce

  • 1/2 cup sugar

  • 1/3 cup pineapple juice

  • 1/4 cup ketchup

  • 1/2 cup apple cider vinegar

  • 2 Tbs cornstarch

  • 2 Tbs water

To make these fun won tons assembly-line style, young cooks may help fill and seal them (but have an adult do the frying).


  • Mix together first six ingredients. Wrap one teaspoon of meat mixture in each won ton wrap (following package directions to seal wraps securely). Deep fry in 350 to 375° F. oil, turning until golden brown. Serve hot with Sweet & Sour Sauce.
  • Sweet & Sour SauceMix together first six ingredients. In separeate bow, combine cornstarch and water, mixing until smooth. Combine first mixture with cornstarch mixture; heat in microwave approximately 3-5 minutes, stirring occasionally. Let mixture stand until thick.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2022.