Wontons
Wontons are parcels of silky pork filling folded into paper-thin wheat skins, served in aromatic broth or with dipping sauce. The technique rewards precision: a small spoonful of filling, corners folded to create the signature purse shape, ensures even cooking and tender bites. The filling's foundation of finely minced pork, ginger, and garlic gets balanced by soy sauce and sesame oil, while diced carrots and celery add subtle sweetness and texture. These dumplings freeze beautifully, making them ideal for weeknight cooking.
Instructions
Combine pork, garlic, ginger, soy sauce, sesame oil, and vegetables in a bowl.
Separate wonton skins.
Place a heaping teaspoon of filling in the center of the wonton.
Brush water on 2 borders of the skin, covering 1/4 inch from the edge.
Fold skin over to form a triangle, sealing edges.
Pinch the two long outside points together.
Heat oil to 450 degrees and fry 4 to 5 at a time until golden.
Drain and serve with sauce..
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