Crispy Fried Wontons

Ingredients

• 283g / 10 oz ground pork

• 1egg

• 16.6g / 1 Tbsp soy sauce

• 18g / 1 Tbsp oyster sauce

• 2g / ½ tsp chicken bouillon powder

• 6g / 2 tsps grated ginger

• 6g / 2 tsps grated garlic

• 1.2g / ½ tsp ground white pepper

• 21g / ½ tsp sugar

• 64g / 1 cup diced scallion

• 40 wonton wrappers

• 550g / 2.5 cups oil to deep fry

Directions

1. Combine the ground pork, egg, soy sauce, oyster sauce, chicken bouillon powder, ginger, garlic, white pepper, sugar, and diced scallions in a big bowl and mix thoroughly. Stir the filling in one direction for a few minutes to develop the texture. Set the filling

2. To wrap a wonton, put 1.5 tsps of filling in the middle of a wrapper. Lightly wet the edge of the wrapper with some water so it becomes easier to seal. Fold the wrapper in half diagonally into a triangle and pack it tightly. Wet the two ends and pinch them together. Do the same thing to wrap the rest of the wontons.

& Meal Prepping Tip: Make a lot of wontons and freeze before cooking for up to 3 months. Boil or deep fry directly from frozen whenever you want, though it will take a bit longer.

3. Add oil to a wok and heat it to 360°F / 182°C over medium heat. Add the wontons and fry for 3 minutes or until the wrapper becomes hard. The color shouldn't turn golden at this time. Remove the wontons from the oil and let them rest for 5 minutes. The rest of the heat will continue to cook the filling through.

4. Increase the oil's temperature to 400°F / 204°C. Add the wontons back to the wok and double-fry them for 1 minute or until crispy and golden brown.

5. Remove the wontons from the oil and use paper towels to absorb the excess grease.

6. Serve the wontons with your favorite dipping sauce (See page 344).