Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 15¾ oz ground pork
• 3 garlic cloves, finely minced
• 1 tsp finely grated fresh ginger
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 3 carrots, finely chopped
• 3 celery stalks, finely chopped
• 6 spring onions, finely chopped
• 1/2 tsp fine salt
• 1 packet wonton wrappers (about 50 wrappers)
• 2 cups vegetable oil, for deep-frying
• 2 tbsp water, in a small bowl for sealing

Method

1. Put the pork in a large bowl with the garlic, ginger, soy sauce, sesame oil and salt. Mix well with your hands until evenly combined.
2. Stir in the carrots, celery and spring onions until the vegetables are distributed through the pork.
3. Lay a wonton wrapper on a clean surface with a corner pointing towards you. Place about 1 tsp of filling just below the centre.
4. Dip a finger in the water and dampen the two upper edges of the wrapper. Fold the bottom corner up over the filling to meet the top corner, pressing out any air and sealing the edges to form a triangle.
5. Dampen the two side corners of the triangle, bring them together over the filling and press to seal. Place on a tray and repeat with the remaining wrappers and filling.
6. Heat the oil in a wok or deep pan to 350°F. A small piece of wrapper should sizzle and turn golden in about 30 seconds.
7. Fry the wontons in batches of 8–10 for 3–4 minutes, turning once, until crisp and deep golden all over. Do not crowd the pan.
8. Lift out with a slotted spoon and drain on kitchen paper. Serve hot, with sweet chilli sauce or extra soy sauce for dipping.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).