We Chinese have a serious love affair with these little crispy pockets filled with succulent, juicy yumminess. Deep-fried, every mouthful is sheer perfection – crispy, juicy, aromatic, salty and sweet, all in one mouthful!
- Preparation times: 20 minutes
- Cooking times: 15 minutes
- Serves: 6
- ¼ tsp salt
- ½ medium Chinese cabbage, finely chopped (you want about 225 grams/8 oz)
- 225 grams (8 oz) minced pork
- 1 tsp light soy sauce
- ¼ tsp freshly ground black pepper
- 1 tsp cornflour (cornstarch)
- 1 tsp Chinese rice wine (optional)
- ½ tsp sesame oil
- 2 spring onions (scallions), finely chopped
- 110 grams (4 oz) tinned water chestnuts, finely chopped
- ½ tsp grated fresh ginger
- 3–4 shiitake or portobello mushrooms, finely diced
- 1 pack of wonton wrappers
- 1 egg, beaten
- groundnut oil for deep-frying
- sweet chili sauce, to serve
Sprinkle the salt over the chopped cabbage in a large bowl, stir to combine and set aside.
In a separate large bowl, mix the pork with the soy sauce, ground pepper, cornflour, rice wine (if using) and sesame oil. Add the spring onions, water chestnuts, ginger and mushrooms and mix well to combine. You might need to use your hands for this (wash your hands before and afterwards).
Take handfuls of the cabbage and squeeze over the sink to remove excess water, then add to the bowl with the rest of the filling ingredients. Mix together well. If the mixture is too wet, add a little more cornflour to thicken.
Angle a wonton wrapper so that it faces you like a diamond. Use your fingertips or a teaspoon to spread a thin layer of egg wash along the top two edges of the wrapper. Place ¼ teaspoon of filling in the center of the wrapper, fold the bottom tip to the top tip to form a triangle, pinch along the edge of the filling to seal the wonton and squeeze out the air.
Heat a wok or deep-sided saucepan over a medium heat with enough oil so the wontons can float. When the oil reaches 170°C (340°F), carefully drop the wontons into the oil in batches of five. Fry for 4–5 minutes, turning regularly to ensure even cooking and browning. Once cooked, lift from the oil using a slotted spoon or a Chinese sieve and drain the wontons on a wire rack while you cook the rest. Arrange on a plate and serve with your favorite sweet chili sauce.
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