It’s hard to deny my love for wontons (it’s gotten to the point where I should just make a “wontons” category on the blog’s homepage). It’s nearly as strong as my love for buffalo chicken. The thing about wontons is, you can throw pretty much anything into this little dough wrapper, fry it up (or bake it, as I typically do), and it will almost always taste delicious. Crab and cheese wontons? Delicious. Spicy chicken wontons? Delicious. Pulled pork & cheddar wontons? Delicious.
The obsession, if you will, started when I ordered some crab and cheese wontons with my Chinese takeout one night. I honestly wasn’t expecting much, but I was so wrong. They were out of this world, which is hard to say about most Chinese takeout. Anyway, I decided to try my own spin on the crab and cheese wontons, and have since made buffalo chicken wontons on the blog, and now, pulled pork wontons. We had some pulled pork for dinner last night, so I made this with the leftovers, and it did not disappoint. I chose to fry these ones, even though I’ve always baked them, just to see which cooking style I prefer.
8-10 oz. Pulled pork (if you’re not into slow-cooking or figuring out how to slow cook, most grocery stores have pulled pork made in-store that is actually pretty good)
1/2-3/4 c shredded cheddar cheese
1/2 c barbeque sauce (I used BBQ Buddha)
dash of salt and pepper
15 wonton wrappers
Combine first five ingredients in a bowl. Then, put a spoonful of the mixture in the center of a wonton wrapper, and fold wrapper over. Heat olive oil (about 1/2 cup, or less if you’d prefer) in a grill pan on medium heat and cook wontons until golden brown, about 3 minutes on each side. Serve with ranch and enjoy.