Crispy Pan-Fried Pork Wontons

Instructions

1. 1

   Prepare your workspace: finely chop 40g green onions and finely grate 10g fresh ginger. Set aside a clean cutting board, a small bowl filled with 20ml water for sealing, and a large nonstick skillet.

2. 2

   In a medium mixing bowl, combine 200g ground pork, the chopped green onions, grated ginger, 20ml soy sauce, and 10ml sesame oil. Stir vigorously in one direction using a spoon for 2 minutes until the meat becomes sticky and pale.

3. 3

   Lay 5 wonton wrappers flat on your board. Place 1 rounded teaspoon (about 10g) of filling in the center of each. Dip a fingertip in water and wet all four edges. Fold diagonally into a triangle, pressing outward from the filling to remove air bubbles and seal tightly.

4. 4

   Heat 15ml of vegetable oil in the large nonstick skillet over medium heat for 1 minute. Arrange the wontons flat-side down in a single layer. Fry undisturbed for 2 to 3 minutes until the bottoms are deep golden brown and crisp.

5. 5

   Pour 30ml of water directly into the skillet around the wontons (it will sputter) and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 3 minutes until the wrappers look translucent and meat is cooked through.

6. 6

   Remove the lid and drizzle the remaining 15ml vegetable oil around the edges of the pan. Cook over medium heat for 1 to 2 minutes until all water evaporates and the bottoms crackle crisp again. Transfer to a plate and serve hot with extra soy sauce.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min