Crispy Golden Dumplings
- Wonton wrappers
- 2 Tablespoons of cornstarch or tapioca starch, this will be the glue to hold the Wantons together
- Oil for deep fryingWonton filling:
- 220g Medium prawns – shelled, deveined, and diced keep a few chunkier pieces for texture
- 220g Ground pork
- ½ Cup fresh water chestnuts – diced
- 2 Clove garlic – minced
- 3 Spring onions (green part only) – thinly sliced
- 1 Tablespoon fresh ginger – mincedSeasoning:
- 2 Teaspoons oyster sauce
- 2 Teaspoons soy sauce
- 1½ Teaspoons toasted sesame oil
- 1 Teaspoon Chinese rice wine (optional)
- Pinch of salt and generous dashes of white pepper
- In a large bowl, combine prawns, pork, water chestnuts, garlic, ginger, and spring onions. Add in seasoning and mix well. The filling is now ready.
- Dilute cornstarch with water in a small bowl as the “glue” for wrapping.
- Working with one wrapper at a time, place 1 to 1½ teaspoons filling in the centre. Then brush the edges of the wrapper with a bit of the cornstarch mixture and fold according to your desired shape, pressing the edges firmly together to seal.
- Heat oil in a wok. You can check when it’s ready by sticking the handle of a wooden chopstick or spoon into the oil, and if bubbles form around it, the oil is ready. If you have a thermometer, the temperature should be between 350F to 370F for deep frying.
- Place wontons into the heated oil by sliding them in one at a time. Fry the wontons for a few minutes, turning them occasionally to ensure all sides are cooked until golden brown.
- Dish out and drain on paper towel. Serve immediately with dipping sauce.