Fried Wonton

By Tamipri

Ingredients

• Plum Dipping Sauce:
• 1 lb. ground pork
• 8 canned water chestnuts, minced
• 2 cloves garlic, minced
• 2 green onions, finely chopped
• 1 tsp. ground ginger
• 1/4 tsp. freshly ground pepper
• 1/2 tsp. garlic salt
• 1 (16 oz.) pkg. wonton skins
• 1 egg, lightly beaten
• vegetable oil
• 1 c. red plum jam
• 1 clove garlic, minced
• 3 Tb. white wine
• 1 Tb. Dijon-style mustard
• 1 1/2 tsp. dry mustard

Preparation

Step 1

Combine the pork, water chestnuts, garlic, onions, ginger, pepper and salt, mixing well. Unwrap wonton skins and cover with damp paper towels to keep skins from drying out. Place one wonton skin on work surface with one point facing up. Place heaping teaspoon of filling in center of skin. Bring bottom point up over filling; bring side points over center of filling. Seal seams with egg. Place the wontons on a baking sheet; cover with damp paper towels.

In a Dutch oven, heat 3" of oil to 360 degrees over medium-high heat. Fry the wontons three or four at a time, until golden brown (about 2-2 1/2 minutes; do no fry too quickly or the pork centers will not be thoroughly cooked). Drain on paper towels. Serve warm or at room temperature with Plum Dipping Sauce.

For Plum Dipping Sauce:
Combine all ingredients in a small saucepan over low heat. Stir just until jam is melted. Serve with Fried Wonton. Yield: about 1 cup of sauce.