Ingredients
1 can (14 ounces) pineapple tidbits1/2 cup packed brown sugar1 tablespoon cornstarch1/3 cup cider vinegar1 tablespoon reduced-sodium soy sauce1/2 cup chopped green pepper1/2 pound ground pork2 cups finely shredded cabbage3/4 cup finely chopped canned bean sprouts1 small onion, finely chopped2 eggs, lightly beaten1/2 teaspoon salt1/4 teaspoon pepper2 packages (12 ounces each) wonton wrappersOil for deep-fat frying
Preparation
Drain pineapple, reserving juice. Set pineapple aside.
In a large 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.
In a large bowl, combine pork, cabbage, sprouts, onion, eggs, salt and pepper. Place about 1 tablespoonful in the center of a wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners together over filling and press to seal. Repeat.
In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 2-1/2 minutes or until golden brown, turning once. Drain on paper towels. Serve with sauce
