Name: Pork and mushroom wontons
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 350 gram pork mince; 200 gram finely chopped mushrooms; 15 gram soaked, drained, finely chopped dried black fungus mushrooms; 3 chopped green onions; 2 tablespoon dark soy sauce; 1 tablespoon caster sugar; 1 tablespoon (see tip) black vinegar; 1 tablespoon shaoxing wine; 2 2 cloves garlic, crushed; 30 round wonton wrappers; oil, for deep frying; dipping sauce. to serve (see tip)

Ingredients

350 gram pork mince

200 gram finely chopped mushrooms

15 gram soaked, drained, finely chopped dried black fungus mushrooms

3 chopped green onions

2 tablespoon dark soy sauce

1 tablespoon caster sugar

1 tablespoon (see tip) black vinegar

1 tablespoon shaoxing wine

2 2 cloves garlic, crushed

30 round wonton wrappers

oil, for deep frying

dipping sauce. to serve (see tip)

Method

1.In a large bowl, combine pork, mushrooms, onions, soy sauce. sugar, vinegar, wine and garlic. Set aside 10 minutes.

2.Place a level tablespoon of mixture in the centre of each wrapper. Brush the edges with a little water. Squeeze corners together to seal, forming 4 points.

3.Heat 7cm oil in a large wok on high, until a cube of bread sizzles as soon as it is added. Fry wontons in 4 batches, 4-5 minutes, until blistered and golden. Drain on paper towel. Serve with dipping sauce (see tip).

To make a clipping sauce, combine 2 tablespoons black vinegar with 1 tablespoon light soy sauce and 1/2 teaspoon sesame oil. Black vinegar can be bought at Asian supermarkets Replace mushrooms with an equal amount of enoki and shitake mushrooms for extra flavour.
Note

Woman's Weekly Food

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Ingredients

Method

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