These little pouches of savoury pork dumplings are always a deeply satisfying meal.
Courtesy of Bonnie Mo.
Chili Oil Sauce
Combine the pork with the rest of the ingredients for the filling in a medium bowl.
Assembly the dumplings as follows: Place a piece of wonton on a flat surface about 1 Tablespoon of filling onto the wrapper, being careful not to overfill.
Dip your finger in a bowl of warm water and circle around the filling, and fold over to form a triangle shape.
Using both thumbs and index fingers, press and squeeze both sides of the dumplings towards the centre to form the folds. Seal the dumpling by dipping your index finger into a small bowl of water and circle around the outer edges of the wonton wrapper.
Place them on a floured surface or baking sheet and cover with plastic wrap or a damp cloth to prevent drying.
Heat 2 to 3 inches of oil in a wok or stock pot to 350°F (180ºC) for deep-frying. Gently drop the pork dumplings into the oil and deep fry in batches. Deep-fry until they turn golden brown. Dish out with a slotted spoon, draining the excess oil by placing hot dumplings on a wire rack or dish lined with paper towels.
Blend all ingredients together and serve alongside wontons. Enjoy!