FRIED PORK WONTONS & SIMPLE DIPPING SAUCE
FRIED PORK WONTONS

1 pound ground pork
2 green onions, finely chopped
1 can (8oz) water chestnuts, drained & finely chopped
4 oz shiitake mushrooms, stems discarded, caps finely chopped
1 garlic clove, minced
2 tablespoons soy sauce
2 teaspoons grated & peeled fresh ginger

2 tablespoons corn starch
1 package of wonton wrappers
3 cups vegetable oil for frying

*makes about 4 dozen wontons

Mix pork, green onions, chestnuts, mushrooms, garlic, soy sauce and ginger together thoroughly in a medium bowl and set aside.

In small bowl, mix cornstarch and 4 tablespoons water to make a runny paste. Place 6 wonton wrapper onto wax paper. With fingertips, smooth the cornstarch paste lightly around the edges of each wrapper. Spoon scant tablespoon of pork filling into center of each wrapper & flatten slightly. Bring 2 opposite corners of each wrapper together to form a triangle & press edges to seal. Transfer completed wontons as you go to a shallow pan & make sure to cover them so they don’t dry out! Finish making all wontons.

Heat oil in a 4 quart saucepan to 360 degrees. Place 4 or 5 wontons in hot oil & fry until golden brown turning occasionally (takes around 4-5 minutes per batch). Transfer to paper towel to drain & keep warm in a 200 degree oven. Repeat with remaining wontons – then enjoy!

DIPPING SAUCE

I love sweet and sour, but here’s a quick sauce that’s easy to make & very tasty. Take a quarter cup soy sauce, a quarter cup seasoned rice vinegar & two tablespoons of grated & peeled fresh ginger! These are also delicious with hot mustard and a sprinkling of toasted sesame seeds.