Crispy Pork Wontons
For a change try delicious crispy fried wontons during tea time.
You can never get enough. Hearing yourself saying just one last
200 minced pork (optional beef, chicken,
1 tablespoon finely chopped onion
2 teaspoons chopped Garlic
2 tablespoons light soy sauce
1 teaspoon cornflour
dash of pepper
15 fresh Wonton Wrappers
1 egg yolk, beaten
oil, for deep-frying Method
With a bowl, mixed minced pork, onion, garlic, cornflour, pepper
and light soy sauce.
Used a table fork to mix it well into a thick paste. This will
be the filling.
Spread out the wonton wrappers on a work surface and put a teaspoon
of the pork mixture into the center of each wrapper.Brush the
edges of the wrappers with the egg yolk and then fold the wrappers
over, gathering the edges together and completely enclosing
Seal the tops with
more egg yolk if necessary.Heat the oil in a wok and fry the
filled wontons, a few at a time, for about 5 minutes, until
they are golden brown.
Turn them over in
the oil if necessary to brown both sides. Remove with a strainer
and give it a shake with a down wards direction.
Drain on kitchen
paper. Serve crispy wontons with dipping sauce, chili sauce
-Wontons sheet can be bought fresh in a pack of 50 or 100 sheets.
Comes in square or round in shape.
-Chop Shrimp and chop Chinese mushroom can be added in the filling.
-Corn starch water can be an option to egg yolk.