Fried Wontons

Wontons–those dumplings of ground pork plus seafood goodies–are very popular as snack or appetizer. They come in small parcels and are available in many forms; deep-fried, boiled, steamed, or in soup.

Yield:

Serves 4-6

Ingredients

1. 1/2 lb minced pork
2. 12 bay scallops (chopped into small pieces)
3. 1 pack of wonton skins
4. 3 water chestnuts (peeled and chopped into small pieces)
5. 1 egg (lightly beaten)
6. 2 sprigs of coriander (chopped)
7. 1/2 teaspoon of sesame oil
8. 1/2 teaspoon of corn flour
9. 1/2 teaspoon of fish sauce
10. A few dashes of white pepper powder
11. Salt to taste
12. .
13. Oil for deep frying

Directions

1. In a bowl, mix the minced pork, bay scallops, water chestnuts, chopped coriander, and corn flour. Add in half the beaten egg (save the other half for wrapping the wontons). Mix the ingredients well and season with fish sauce, salt, and some white pepper powder. Set aside.
2. Wrap the wontons with the wonton skins by pacing a teaspoon of the filling in the center of a wonton wrapper. Lightly moisten the outter edges of the wrapper with some water.
3. Hold the bottom of the dumpling with one hand, and with the other, gently gather all of the edges at the top and twist slightly. If the edges don't hold together, moisten using a very small ammount of water.
4. Heat up some cooking oil in a wok and deep fry the wontons until golden brown. Serve hot with chili sauce or eat plain.

Notes