25 to 30 wanton skins
peanut oil
3/4 lb fresh ground pork
1/2 cup finely chopped water chestnuts
1 tsp cornstarch dissolved in 1 tsp water
1 tsp sesame oil
1/2 tsp fine sea salt
1/2 tsp rice or white wine
1/4 tsp black pepper
sesame seeds for finish
Put the ground pork, water chestnuts, cornstarch mixture, sesame oil, sea salt, white wine, and black pepper in a bowl and mix until well blended.
Lay the wonton wrappers out individually on a work surface.
Spoon about 1 to 1-1/2 teaspoon of filling slightly off-center in the middle of each wonton wrapper, then fold the wrapper diagonally up and over the filling, meeting the edges together into a triangle shape. Moisten the open edges slightly with water and fold over a little, pinching them closed. Repeat to use up all the filling; this recipe should fill 25 to 30 wontons wrappers.
Put a wok or deep skillet over medium-high heat and fill with about 2 inches of peanut oil. Carefully drop a few wontons at a time into the hot oil and fry until golden brown. Remove to a paper towel covered rack and sprinkle with sesame seeds while still hot. Repeat for all the wontons.
Serve warm.
No comments:
Post a Comment