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Stir-Fried Won Tons With Szechuan Sauce

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“These are a little time consuming to make, but are worth the effort. The first time I made this recipe, I misread the amount of chili paste and added 2 tablespoons instead of 2 teaspoons and they were very spicy-hot, LOL. We like them with about 1 tablespoon of chili paste, but if you want them milder use the 2 teaspoons listed. From Betty Crocker's New Chinese Cookbook by Leeann Chin.”
24 appetizers

Ingredients Nutrition


  1. Peel shrimp.
  2. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
  3. Chop shrimp finely.
  4. Mix shrimp, pork, water chestnuts, green onions, cornstarch, salt, sesame oil and white pepper.
  5. Place 1/2 teaspoon shrimp/pork mixture in center of won ton skin. (Cover remaining skins with plastic wrap to keep them pliable.)
  6. Fold bottom corner of won ton skin over filling to opposite corner, forming a triangle.
  7. Brush right corner (not the whole side, just the corner) of triangle with egg white; bring corners together and press to seal.
  8. Repeat with remaining won ton skins. (Cover filled won tons with plastic wrap to keep them from drying out.)
  9. Heat 5 cups water to boiling in Dutch oven; add won tons.
  10. Heat to boiling; reduce heat.
  11. Simmer uncovered 2 minutes; drain.
  12. Immediately rinse won tons in cold water; cover with ice water to keep them from sticking together.
  13. Mix ketchup, Hoisin sauce, chili paste and soy sauce; set aside.
  14. Heat vegetable oil in 12-inch skillet over high heat; add ketchup mixture.
  15. Heat to boiling, stirring constantly.
  16. Add won tons; cook uncovered 3 minutes.

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