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THESE ARE THE BEST.
So I am still going through this project where I go back into the archives and dig up all the amazing recipes I blogged about eons ago, and re-photograph them. At least that’s my intention, or what I’m trying to do. Sometimes I fail, like with this recipe. Excuse the crummy yellow night shots… I was too busy eating my creations (as per usual).
Anyway, I’m coming at you this week with TWO of my most favouritest ever recipes that we’ve made over and over and over.
Today, you get the first one. Friday, you get the second.
And maybe one day I’ll get around to properly photographing these bad boys.
And they are the least healthy things on the planet. YAY! I am still a real human and I do eat bad food (on weekends).
And I know I owe you the AFTER version of this post…. Also coming soon. When I have a chance to breathe.
This recipe is actually pretty simple, minus the hands-on aspect of assembling the wontons. But they are SO delicious and totally worth the effort. Our favourite condiment to serve them with is sweet soy sauce. You can’t get it everywhere, but we get it from Asian grocery stores. I always buy a few bottles at a time in case we run out. My Other Half LOVES that stuff.
I have doubled and tripled this recipe and it really is worth it. Especially since it calls for so little ground pork (by the way, feel free to use other ground meats!) and who defrosts or buys pork in portions smaller than a pound anyway? No one.
We make these for dinner guests and game nights on the regular. 100% WORTH IT so do yourself a favour and add wonton wrappers to your shopping list!
- 6 oz ground pork
- 1/4 cup diced white onion
- 2 tbsps minced ginger
- 1 tbsps minced garlic
- 2 green onions, sliced
- 1 tsp soy sauce
- 1/4 tsp sesame oil
- Salt & pepper, to taste
- 12 wonton wrappers (round or square)
- 1 egg, beaten
- Canola oil, for frying
- In a frying pan, cook ground pork and onions until pork is brown. Add ginger, garlic, green onions, soy sauce, sesame oil, salt and pepper. Remove from heat. Stuff each wrapper with a small spoonful of pork mixture, sealing the edges with egg. In a large pot, boil water. Boil sealed wontons for a minute, then drain and let cool on a rack. Heat a few teaspoons of canola oil in a large frying pan and fry boiled wontons until golden and crispy. Serve with sweet soy sauce for dipping.
- Adapted from Guy Fieri