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Crispy Pork Wontons

The perfect healthy Asian-inspired party snack from Biggest Loser.

Per serving (6 wontons): 228 calories, 19 g protein, 26 g carbohydrates (2 g sugar), 4 g fat, <1 g saturated fat, 45 mg cholesterol, 2 g fiber, 369 mg sodium 

Crispy Pork Wontons Photo
Yield: Serves 4


The Biggest Loser contestants and I love to serve these wontons along with the Shrimp Toasts and Chinese Chicken Chop Salad when hosting friends to watch the show.

Be sure to use a good nonstick baking sheet for these wontons. If you don’t have one, you can line a baking sheet with nonstick foil or a silicone baking mat. Because the oven temperature is so high, it’s best not to use parchment paper. If you are using more than one baking sheet, be sure to place them side by side in your oven to ensure even browning. - Chef Devin Alexander 

  • Olive oil spray (propellant free)
  • 1⁄8 cup canned, all-natural, drained and sliced water chestnuts
  • 1 medium carrot, peeled, trimmed, and cut into 6 equal pieces
  • 4 medium whole scallions, trimmed and cut into thirds
  • 8 ounces extra-lean ground pork
  • 1⁄2 tablespoon dry sherry
  • 1 tablespoon all-natural egg substitute
  • 1⁄2 tablespoon hot sesame oil
  • Pinch salt
  • Pinch ground black pepper
  • 24 (about 3"-square) all natural wheat wonton wrappers (I used Nasoya Won Ton Wraps) see note.
  • All-natural hot mustard for dipping (optional) 


  1. Place an oven rack in the lowest position in the oven. Preheat the oven to 450°F. Lightly mist a large nonstick baking sheet with cooking spray. 

  2. Place the water chestnuts, carrot, and scallions in the bowl of a food processor fitted with a chopping blade. Process until the ingredients are minced, stopping to scrape down the sides of the bowl intermittently, if necessary. Put the chopped vegetables in a fine mesh strainer. Using a rubber spatula or a spoon, press out any moisture. Transfer the drained veggies to a medium glass or plastic mixing bowl and add the pork, sherry, egg substitute, oil, salt, and pepper. With a fork or clean hands, mix the ingredients until well combined. 

  3. Fill a small bowl with cold water. 

  4. Place a wonton wrapper on a clean, flat work surface. Spoon 1 tablespoon of the filling into the center of the wrapper. Dip your finger in the water and run your fingertip along two adjoining edges of the wrapper. Fold the wrapper in half diagonally, creating a triangle. Gently press your finger around the edges of the wrapper, sealing the dry side to the moistened side, being careful not to leave any air bubbles. Press on the filling slightly to spread it out (if the mound of filling in the center is too thick, the wontons won’t cook evenly). 

  5. Transfer the wonton to the prepared baking sheet. Continue filling and sealing the remaining wonton wrappers, until all of the filling mixture and wrappers are used. Working in batches if necessary, place all the finished wontons on the baking sheet in a single layer, so they do not touch.  

  6. Lightly mist the tops of the wontons with cooking spray and bake for 5 minutes on the lower oven rack. Gently flip them, mist the tops again with cooking spray, and bake for 3 to 5 minutes longer, or until the outsides are lightly browned and the turkey is no longer pink, being careful not to burn the edges of the wontons. Serve immediately with sauce for dipping, if desired. 

Note: You may need a few more than 24 wonton wrappers, as the volume of the filling as well as the precision of measuring each tablespoon can vary slightly. Nutritional data is based on using all of the filling in the 24 wrappers. 

Recipe credit: Recipe credit is: Reprinted from: [Biggest Loser Flavors of the World Cookbook](https://www.dietsinreview.com/diets/the-biggest-loser-flavors-of-the-world-cookbook/ "biggest loser flavors of the world cookbook" by Devin Alexander (c) 2011 by Universal Studios Licensing LLLP. The Biggest Loser (TM ) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold.

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(Page 1 of 1, 1 total comments)



yummy, used soya instead of dry sherry.

i cooked the carrots and portk with a little soya sauce and garlic pepper first, (would have added chinese 5 spice but didn;t have it)then drained on papertowel, then in a bowl added the oil,and soya, had no water chestnuts so did not add thoseor the egg and still awesome for a dieters treat
cooked them at 425 for 5-6 min., flipped and 5 again,

posted Nov 12th, 2011 7:47 pm


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