Fried Pork Wonton

Capturing this recipe for later! Mom made it for me in December 2017 when I wasn't feeling well and it immediately lifted my spirits.

1 pound ground pork

¼ cup chopped onion

2/3 can water chestnuts, chopped

2 tbsp sherry wine

½ tsp minced garlic

¼ tsp red pepper flakes

2 tbsp cornstarch

¼ cup soy sauce

60 wonton wrappers

Oil for frying

Brown pork in medium skillet.  Drain fat and rinse meat, then drain again.  Stir in onions, water chestnuts, and wine.  Add garlic and red pepper flakes.  Dissolve cornstarch in soy sauce, add mixture in skillet.  Cook, stirring constantly, over low heat until thick and translucent.

Place 1 rounded tsp of filling in center of each wonton wrapper.  Moisten edges with water.  Fold 2 opposite corners together, forming a triangle.  Seal edges.  Pull the right and left corners of the folded triangle down and below folded edge so they slightly overlap.  Moisten overlapping corners and pinch together.  It should resemble a boat.

Fry a few at a time in hot oil (350 degrees) just until a light beige color – a few seconds is usually enough time.  Drain on paper towels.  Cool, then freeze wontons points down.

Bake frozen wontons in 375-degree oven for about 10 minutes.  Serve with Sweet n Sour sauce and/or hot mustard.

Sweet n Sour Sauce – or use store bought J

¾ cup sugar

1/3 cup ketchup

1 tbsp soy sauce

2/3 cups water

½ cup cider vinegar

3 ½ tbsp. cornstarch

1/3 cup water

Combine first 4 ingredients, bring to a boil.  Add vinegar.  Blend cornstarch with 1/3 cup water and add to mixture.  Cook until mixture bubbles and thickens.

Hot Mustard Sauce – can make ahead, early in the day

¼ cup powdered mustard – I use McCormicks or Colmans brand

2 tbsp water

Stir and let sit at room temperature for about 15 minutes