炸云吞 Fried Wontons

These wonton skins are especially from China and are made from pork lion and flour and are known as yàn pí 燕皮. The meat it pounded and worked to look like wonton skin. The texture is not soggy after cooking in the soup like normal wonton skin. Speciality of Si Tien Wei, brought over by China ppl. Its called Si Tien Wei Bianshi (biǎn shí 扁食). Photos can be viewed at this site: http://gz.fjedu.gov.cn/lishi/ShowArticle.asp?ArticleID=26128

Place a wonton skin on the table so that is a diamond towards you. Place a level teaspoon of filling in your hand and roll it into a ball. Don’t make too big a ball or the meat won’t cook through by the time the wonton skins are done. Place the meat ball in the centre of the wonton skin. With a finger dipped in water, moisten the two top edges of the wonton skin. Fold the top of the wonton skin down over the meat ball and seal all edges around the meat ball so that there are no air bubbles. If there are air bubbles during frying, it may expand and burst the wonton skin. Pick up the wonton triangle, point side up and pleat on alternate sides until you end up with a pouch bag dumpling.

Ingredients:
Wonton Skins
Minced Pork
Spring Onions, finely chopped
Salt and Pepper

Directions:
Season the minced pork with salt and pepper in a bowl and mix well with your hands, squishing the meat as you go to make a smother texture. Cover and let sit for an hour. Then add the chopped spring onions to the minced pork.
Make the wontons as per page opposite. Heat the oil in a hot wok until the surface shimmers slightly. Add the wontons in batches and deep fry until lightly browned. Remove the wontons with a slotted spoon and drain well on kitchen paper.