Fried Pork-filled Wontons

Appetizer

Makes 24

Ingredients: For the filling: 275g cooked pork 2-3 spring onions, trimed and finely chopped * 2.5 cm piece fresh root ginger grated * 1 garlic clove peeled and crushed * 1 small egg lightly beaten * 1 tbsp soy sauce * 1 tsp soft light brown sugar 24-30 wonton wrappers 8 cm ² * 300 ml vegtable oil for deep frying For the ginger dipping sauce: * 4 tbsp soy sauce 1-2 tsbp rice or raspberry vinegar * 2.5 fresh root ginger peeled and finely silvered * 1 tbsp sesame oil * 1 tbsp soft light brown sugar 2-3 dashes hot chili sauce spring onions * to garnish

Method:

Place all the filling ingredients into a food processer and, using the pulse button, until well blended. Do not overwork, the filling should have a coarse texture.

Lay out the wonton wrappers on a clean chopping board and a teaspoon of filling in the centre of each. Brush the edge with a little water and bring up two oppisite sides of each square over the filling to form a triangle, pressing the edges firmly to seal. Dampen the other two edges and overlap them slightly, pressing firmly to seal, to form a open-envelope shape, sisimilar to a tortenllini.

For the dipping sauce, stir all the ingridients together until the sugar has completely dissolved. Then, pour the dipping sauce into a serving bowl and reserve for later.

Heat the oil in a large wok to 190°C or until a small cube of bread browns in about 30 seconds (meaning it is hot enough) Working in batches of 5-6, fry until the wontons are crisp and golden turning them once or twice. Remove and drain on a absorbent kitchen papers. Garnish with the spring onion tassels and serve hot with the dipping sauce.