{crispy and bursting with flavor, these little parcels are stuffed with pork, ginger, green onion, and sesame}

Aria Melonfish D’Antonio Bell here checking in to see if everyone survived the summer heat. I’ve been laying low, chewing ice in my foxhole; alas it’s getting cooler (patience grasshopper). This morning, still groggy with dreams of crispy wontons and traveling like an orangutan in the mist of dawn, I gathered necessary ingredients. All the while preparing myself mentally for the inconceivable act of frying, shudder, yes frying. This is what you’ll need:

1 package wonton wrappers
2 thin cut pork chops, quartered
1/4 c Chinese cabbage, extra finely chopped
1 ts fresh ginger root
1 tb green onion, extra finely chopped
soy
sesame oil
1 egg yolk
1 egg, beaten, to seal wontons with
vegetable oil for frying

Place the pork, a few shakes of soy, a shake of sesame oil, egg yolk, and ginger into a food processor and blend until pork is minced and all ingredients are mixed. Remove to a bowl and stir in the finely chopped cabbage and green onion. Refrigerate for 15 minutes.

Wrapping these is simple, spoon just under a teaspoon’s worth of the mixture into the center of each wrapper. Brush lightly around the edges with the egg and quickly fold two corners towards each other and then the remaining two corners over that, creating a sort of envelope.

Once your envelopes are wrapped and ready, chill them for about 15 minutes to seal the shapes good and proper. Heat about 4 inches of vegetable oil in a heavy bottomed pan until a wooden spoon sizzles when submerged. Fry about 6 at a time turning and moving them about so nothing sticks and they get evenly browned. Remove to paper towels and serve with a variety of dipping sauces; we used ponzu, soy, and thai chili.

We ate these with some vegetable fried rice that had corn, snow peas, eggs, and lots of ginger. Next time I’ll make extra so we can have it the next night too. My only complaint is I don’t have any tasty wontons before me now. Boo!

{tags fried wontons pork wonton recipe}

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