Crispy Pork Wontons
|1 small onion, chopped|
|3 garlic cloves, crushed|
|1 green chilie, chopped|
|1 (1 inch) piece fresh ginger, chopped|
|1 lb ground pork|
|4 tbs fresh cilantro, chopped|
|1 tsp Chinese five spice powder|
|Kosher salt and cracked black pepper|
|20 Wonton wrappers|
|1 large egg, beaten|
- Place the onion, garlic, chilie and ginger in a food processor and blend until finely chopped.
- Add the pork, cilantro, and five spice powder.
- Season with salt and pepper, then blend again to briefly mix.
- Divide the mixture into 20 equal portions, and with floured hands, shape each into a walnut-size ball.
- Brush the edges of a wonton wrapper with beaten egg, place a pork ball in the center, then bring the corners to the center and pinch together to make a pouch, squeezing together to remove all air.
- Repeat with the remaining pork balls and wrappers.
- Pour enough vegetable oil into a heavy saucepan or deep fryer so that it is 1//3 full and heat to 350 degrees.
- Deep fry the wontons in batches for 3-4 minutes, or until cooked through and golden crispy.
- Drain on paper towels.
- Serve with sweet and hot chili sauce for dipping.