{"id":492,"date":"2023-04-08T23:47:08","date_gmt":"2023-04-08T23:47:08","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=492"},"modified":"2023-04-08T23:47:08","modified_gmt":"2023-04-08T23:47:08","slug":"fried-wontons","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/fried-wontons\/","title":{"rendered":"Fried Wontons"},"content":{"rendered":"

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INGREDIENTS<\/strong><\/p>\n

250 G Regular Ground Pork<\/span>
\n3 Cloves Garlic<\/span>
\n\u00bd Tsp White Peppercorns<\/span>
\n1 Tsp Coriander Powder<\/span>
\n1 Tbsp Soy Sauce<\/span>
\n1 Tbsp Oyster Sauce<\/span>
\n2 Tsp Cornstarch<\/span>
\n1 Small Green Onion, Finely Chopped<\/span>
\n1 Tsp Sesame Oil, Optional<\/span>
\nWonton Wrappers, You’ll Need About 40, So 1 Pack Is Plenty<\/span><\/p>\n

METHOD<\/strong><\/p>\n

1 Using a mortar and pestle, grind garlic, peppercorns and cilantro stems or roots into a fine paste.
\n2 If your mortar is big enough to mix everything in, you can continue the recipe in the mortar, otherwise transfer the herb paste into a mixing bowl.
\n3 Add the pork, soy sauce, oyster sauce, cornstarch\u00a0 and sesame oil (if using) and mix thoroughly.
\n4 Once mixed well, stir in the green onions.
\n5 Wrap the wontons, following the video instructions above, or try other shapes as shown in my 5 Ways to Wrap Wontons video. I do not recommend “The Ruffled Purse” for frying because that leaves the filling exposed to the oil, and if using the “pyramid” do not make them fat and chubby like the one I showed in the video, keep the filling to 1 tsp!
\n6 Heat about 50mm of frying oil in a pot, heat the oil to 160C.
\n7 While you wait for oil to heat, mix up the dipping sauce by stirring the two sauces together. Taste and adjust the flavour by adding more of either sauces\u2014more sweet chili sauce for a sweeter sauce, and more sriracha for something spicier and tangier.
\n8 Fry the wontons for about 30 seconds to 1 minute or until the wrappers are golden and the bubbling starts to subside (a sign that the wrappers are crispy.) Keep the heat low, if your oil temp is too high the wonton wrappers will burn before the filling cooks.<\/p>\n

NOTE<\/strong><\/p>\n

Wonton wrapping tips: Do not overstuff (no more than 1 tsp of filling per piece) as these only take 1 minute to fry, so there won\u2019t be time to cook a big ball of filling. Make sure you get out as much air as possible before sealing the wontons otherwise you will get big bubbles when you fry them! (See video for an example)<\/p>\n