Easy Pork and Ginger Wontons
Makes 30 wontons
Ingredients
30 wontons wrappers
Filling:
500g pork mince
30g ginger, grated
3 spring onions, finely chopped, plus extra for garnish
1 tbsp oyster sauce
1 tbsp light soy sauce
2 tsp Chinese cooking wine
1 tsp Umami Papi’s Crispy Chilli Oil
1/2 tsp cornflour
Pinch of pepper
Sauce:
1 garlic clove, minced
1 tsp caster sugar
¼ tsp Chinese five spice powder
½ tsp chicken stock powder
1 tbsp vegetable oil
2 tbsp 1 tbsp light soy sauce
½ tbsp rice wine vinegar
Method
In a large mixing bowl, combine all ingredients for the filling. Place about a teaspoon of the filling into the centre of each wonton wrapper. Wet the edges with water using your fingertip, then fold the wrapper in half to form a rectangle. Flip the rectangle upside down so the long seam edge faces down, then wet the top two corners, pinch them together, and press to seal. Repeat with the remaining filling.
For the sauce, combine the minced garlic, sugar, Chinese five spice and chicken stock powder in a small bowl. In a pan, heat the vegetable oil and Umami Papi’s Crispy Chilli Oil over medium-high heat until bubbling. Carefully pour the hot oil into the bowl over the spices and garlic. Stir in the soy sauce and rice wine vinegar and set aside.
To cook the wontons, bring a medium saucepan of water to a boil and cook for 2-3 minutes, or until they float to the surface. Use a slotted spoon to transfer the wontons to a serving bowl. Pour the chilli oil sauce over the top, toss well, and garnish with extra chopped spring onions.
