Dann S. Washko
Man, these get sucked up really fast so make a lot!
- 1 pkg Wonton Wrappers
- 1/2 lb Ground pork
- 1/2 lb shrimp - shelled (optional - or instead of pork. If mixing with pork cut pork by amount of shrimp you use)
- 1/2 cup minced mushrooms
- 1 cup shredded cabbage
- 1/4 cup shredded carrots
- 1/2 tsp grated ginger
- 2 pinches of chinese 5 spice powder
- 2 tbs soy sauce (optional)
- peanut oil for frying
- Plum or Hoison sauce for dipping (optional)
Stir fry the shredded pork/shrimp in a wok or frying pan. Drain and retain fat to cook rest of ingredients and set meat aside.
Stir fry minced garlic and garlic in meat fat about 1 minute. Add cabbage and mushrooms, stir fry for another minute. Add soy sauce, ginger and 5 spice powder and mix well. Add the meat back in and stir fry for another minute. Remove from heat and let cool for at least 30 minutes.
Make sure mixture is mostly dry before continuing.
Prepare the wontons as per the package. What I usually do is get a small cup of water to wet the edges of the wrappers. Put three wrappers on a dry counter and wet the edges of the wrapper with your finger. Spoon about 1 tsp of mixture into the middle, becareful not to overfill. Fold one corner of the wrapper to teh adjacent corner making a triangle. Press the edges together. Pinch the corners together forming a small pod. I tend to fold the merged corners over a bit to secure. Repeat until desired number of wontons are made.
In a frying pan or wok heat peanut oil to about 350. Fill pan to a depth of 1 inch depth. Drop in the wontons about 10, depending on size of pan. Fry for a few minutes until bottom starts to get golden brown, and turn over. Fry a few more minutes until golden brown, remove and drain.
I like to serve with plum or hoisin sauce.