Pork Wontons

Wonton wrappers can be found in any asian market but at most grocery stores as well. After a bit of hunting I found them in the "pre washed and bagged salad" section of our tiny town grocery. Ground pork can also be found in any asian market but if there is not one near you a simple substitution is to use sausage. Buy uncooked sausage and simply slice the casing at one end and squeeze the ground pork out. Aside from that these are easy peasey to make.

• wonton wrappers
• 500g ground pork
• 2 cloves garlic, minced
• 2 inch piece of ginger, peeled and grated
• 5 green onions sliced
• 1 red pepper julienned
• 1/2 head savoy cabbage, very thinly sliced
• 1/2 cup corn syrup
• 1/4 cup soy sauce

In a wok add a small amount of oil, garlic, ginger and ground pork. Cook over med heat until the pork is thoroughly cooked through and no longer pink. Add green onion, red pepper, cabbage, corn syrup and soy sauce. Stir fry for 5-7 minutes until cabbage is wilted and peppers are slightly cooked. Remove the wonton filling with slotted spoon and set aside to cool.

Set up a little assembly line for yourself for wrapping the wontons. I like to do it on the coffee table in front of the TV because it can be a little monotonous and take a little time. Set the filling in a bowl at one end with the wrappers and small bowl of water. You will also need a cookie sheet to place the completed wontons on. Lay out 3 or 4 wrappers. Place a small dollop of filling in the centre of each wrapper. With your finger dip it in the water and wet the two opposite sides of the wrapper. Then fold on the diagonal to make a triangle. Seal the edges completely (use more water if necessary). Set aside on cookie sheet. Keep completed wontons under a damp paper towel to prevent them from drying out and cracking.

Once all of your wrappers are complete heat about 2 inches of vegetable oil in your cleaned wok. The oil does not need to be extremely hot because the wrappers burn easily. Med high should do it. Drop each wonton in the oil and flip when golden and crisp. This will not take long - approx 1 minute each side. Remove and place on paper towel to catch the excess oil.

Serve with plum sauce or sweet and spicy sauce (chili paste and honey).

Delicious!

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