Crispy Wontons (pork fried wontons)
Wonton mixture:
- 3/4 lb pork (ground)
- 8 can water chestnuts (finely chopped)
- 1/4 cup green onion (finely chopped)
- 1 tbsp soy sauce
- 1 tsp starch (potato or corn)
- 1/2 tsp salt
- 1/2 tsp ginger root (grated)
- 1 package wonton skins (16 ounces)
- Cooking oil for deep frying
1. Combine pork, water chestnuts, green onions, soy sauce, starch, salt and ginger in a mixing bowl, mix well. Place 1/2 teaspoonful of pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle.
2. Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on a plate lined with paper towel. Serve warm with Japanese hot mustard and soy sauce or sweet and sour sauce, as desired.
Sweet and sour sauce:
- 1 tbsp cooking oil
- 1 tbsp ginger (grated)
- 2 cloves garlic (minced)
- 1 cup juice (pineapple or orange)
- 2 tbsp rice vinegar
- 1 tsp brown sugar (heaping)
- 1 tbsp soy sauce (light color)
- 1 tbsp starch (2 tbsp water mixed together)
1. Heat a medium saucepan over high heat and add the oil. When the oil is hot, add the ginger and garlic. Stir-fry just until fragrant, and then add the juice, vinegar, brown sugar and soy sauce. Bring to a boil and cook until the sugar has dissolved. Stir in the cornstarch and water mixture and bring to a boil until the sauce thickens, about 1 minute. Set aside for dipping.
Enjoy!
