Fried Pork Wontons
|Minced pork||200 Gram|
|Water chestnuts||120 Gram, finely chopped|
|Corn flour||1 Tablespoon|
|Dry sherry/Rice wine||1⁄2 Teaspoon|
|Sesame oil||1 Dash|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
Mix together all ingredients except wonton skins and vegetable oil until meat and water chestnuts are combined into a uniform mixture.
Divide into 30 portions.
Put 1 tablespoon of the filling in the middle of a wonton skin.
Diagonally fold the skin in half to form a triangle.
Fold the edge containing the filling over about 1cm.
Bring the 2 points together, moisten one inner edge and pinch the edges together to hold.
Repeat with remaining wontons and filling.
Heat a wok, then add the vegetable oil.
Deep fry the wontons over a medium heat until golden.
Drain on paper towels and serve.