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. Squeeze cabbage to remove as much moisture as possible and place in large bowl. Add chopped green onions, whole egg, cornstarch, soy sauce, sesame oil and oyster sauce.
2. Chop the shrimp and pork together, then add the mixture to the seasoned cabbage and mix until thoroughly combined.

To construct wontons

1. Place one wonton wrapper on work surface with one point facing you.
2. Mound one teaspoon of the filling in the bottom corner, about ½" from the edges.
3. Moisten the edges with egg white, and fold the top corner over the filling, making a small triangle.
4. Bring side corners together, overlapping slightly and fold the top of the wonton over the filling tightly, pushing out any excess that may have been trapped when it was covered. This is to ensure that the filling cooks completely and there is no residual oil trapped underneath the wonton wrapper.
5. Firmly seal the edges, bring the side corners together, overlapping slightly, and pinch together firmly to seal.
6. Place completed wontons on a large platter covered with wax paper.
7. When you have filled all the wontons, cover the platter with a wet kitchen towel until you are ready to cook them.

To cook the wontons

1. Heat a large container of peanut oil over medium high heat to 375°.
2. Drop one wonton into the oil and cook until golden brown, about 2-4 minutes, turning once during the cooking process.
3. Remove and drain thoroughly on a wire rack. The first wonton will not be as nice as the rest of them.
4. When you have removed the first sacrificial wonton, you may cook the rest of them in batches of 8-10.