Asian Pork Wontons

Instructions

Filling

• Heat up a large skillet and cook the ground pork
• Once cooked through, add the remaining filling ingredients
• Simmer for a few minutes until onions are softened and sauce is fragrant
• Remove from heat and put the meat in a mixing bowl

Wrapping

• Beat the egg into a small bowl
• Lay out a bunch of wrappers. I like to do 6-8 at a time
• Put a small spoonful of meat mixture on each wonton
• Brush a small ring of egg on the outside of the wontons.
• Fold the wonton over the spoonful of meat and press down the edges. The egg will keep them together better.
• Place the folded wontons on a cookie sheet
• Finish folding up all the wontons. A package contains about 50 wrappers
• After you fill up the cookie sheet with folded wontons, put the cookie sheet in the fridge. This will slightly dry out the wontons so they don't stick to each other.

Frying/Steaming the Wontons

• In a deep skillet, heat up some vegetable oil. Roughly 1/2 to 1 inch deep. Heat to about 350 degrees
• Take the folded wontons out of the fridge
• Using tongs, gently place some wontons into the oil. Do not fully submerge or flip them!
• Place enough wontons in the oil to cover the surface of the skillet.
• Immediatly cover the skillet. The purpose for this is to steam the top of them while the bottom of them fries
• Fry/Steam the wontons until the bottom is golden brown and crispy.
• Remove the steamed/fried wontons from the oil with tongs and put on a separate cookie sheet
• Put them in the oven on the lowest setting to keep them warm
• Cook the remaining wontons in the same fashion until all are completed
• Enjoy!