Ingredients (we actually doubled the following ingredients)
- ½ lb. ground pork
- 2 scallions, sliced (we used 3)
- 1 tsp. sriracha
- 1 tsp. salt
- 16 wonton wrappers**
- 4 cups vegetable oil
- ½ cup ponzu sauce (we didn’t measure how much we used)
- Take a large mixing bowl out and mix together in it the ground pork, scallions, sriracha, and salt. Working with just one wrapper at a time, moisten the edges using water (we moistened the edges twice to ensure that the wrappers would stay sealed later on). Spoon one tablespoon* of the meat mixture onto the center of the wrapper. Fold the wrapper over diagonally and seal the edges (Mommy likes to give the wontons an extra pressing around the edges to make sure that the wontons stay sealed). Take a medium-sized saucepan out and pour in the vegetable oil. Set the heat to medium and once the oil’s shimmering (we tried to maintain the heat around 350 degrees), add in the wontons and cook until they’re golden, flipping halfway through the cook time (about 3 minutes total) (we flipped ours occasionally instead of just once so neither side could get too dark). Take the golden wontons and place them on a paper towel-lined plate. Serve the wontons with the ponzu sauce.
*We could only get 2 teaspoons of the meat mixture to fit inside the wrapper even after flattening the meat. We kept ripping the wrappers trying to fit a tablespoon in.
**Because of both doubling the recipe and only using 2 teaspoons of the meat mixture instead of a tablespoon, we had 40 final wontons even after going through a learning curve with a few wontons
There’s some good flavor in the wontons themselves but they tasted even better with the ponzu sauce. We were kind of disappointed that we didn’t taste the sriracha in the wontons so we’re thinking about increasing it the next time we make this.This was the first time we’d tried ponzu sauce and it’s freaking awesome ! We love the citrus-y flavor to it.
Recipe source unknown.
Take care everybody !