Fried Wonton

Ingredients

• 90 g finely chopped cabbage
• 120 g lb shrimp, finely chopped
• 230 g ground pork
• 3 green onions, finely chopped
• 1 large egg, lightly beaten
• 1½ tbs cornstarch
• 2 tsp soy sauce
• 1½ tsp sesame oil
• 1 tsp oyster sauce
• 48 wonton wrappers
• 1 large egg white

Directions

1. Prep Cabbage: Squeeze cabbage firmly to remove as much moisture as possible. Transfer to a large bowl.
2. Season Base: Add chopped green onions, whole egg, cornstarch, soy sauce, sesame oil, and oyster sauce; mix well.
3. Add Proteins: Finely chop shrimp and pork together, then add to the cabbage mixture.
4. Combine: Mix thoroughly until evenly incorporated and ready to use.

To construct wontons

1. Position Wrapper: Place one wonton wrapper on the work surface with a point facing you.
2. Add Filling: Place 1 tsp filling in the bottom corner, about ½" from the edges.
3. Fold: Moisten edges with egg white. Fold the top corner over the filling to form a small triangle.
4. Shape: Bring the side corners together, overlapping slightly, and fold the top snugly over the filling, pressing out any trapped air to ensure even cooking and prevent oil pockets.
5. Seal: Pinch edges firmly to seal securely.
6. Hold: Place finished wontons on a platter lined with wax paper. Cover with a damp kitchen towel until ready to cook.

To cook the wontons

1. Heat Oil: Heat a large pot of peanut oil to 375°F over medium-high heat.
2. Test Fry: Drop 1 wonton into the oil and fry 2-4 minutes, turning once, until golden brown. Remove and drain on a wire rack. The first wonton is a test and may not be perfect.
3. Fry in Batches: After the test wonton, fry remaining wontons in batches of 8-10, maintaining oil temperature.
4. Drain & Serve: Remove and drain thoroughly on a wire rack. Serve hot.

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