Ingredients
- 1 lb ground pork
- 1/2 cup water chesnuts
- 1/4 c cup shredded cabbage
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1/2 tsp pepper
- 1 tbsp ginger paste
- 2 cloves minced garlic
- 1/4 white onion finely diced
- wonton wrappers
- 1/4 cup olive oil for chili oi, and 2 tbsp for skillet
- 2 tbsp chili flakes
- 2 tbsp dried minced onions
- 2 tbsp dried minced garlic
- 1 tbsp sesame seeds
- 1 1/2 tsp salt
Instructions
- Begin by preparing the chili oil, preferably a day in advance. However, you can make and serve right away if you’d like.
- In a small mixing bowl combine 1/4 cup olive oil, chili flakes, dried onion, 2 tbsp dried garlic, sesame seeds and 1/2 tsp salt for the chili oil and set aside.
- In a medium mixing bowl combine ground pork, water chestnuts, shredded cabbage, fish sauce, soy sauce, 1 tsp salt, 1/2 tsp pepper, ginger paste, garlic cloves and white onion for the filling and combine well.
- Using a teaspoon or small cookie scoop, form small balls of the filling and place inside a wonton wrapper. Be sure to keep the remaining wonton wrappers in the package as you do this or cover them with a damp paper towel.
- Using a small amount of water and your finger, wet all 4 edges of the wonton wrapper.
- Pinch all 4 sides together in the middle and seal the wonton. Repeat until all the filling has been used.
- In a large skillet over medium high heat, heat 2 tbsp olive oil. Be sure the skillet you choose has a lid.
- Add about 1/2 of the wontons to the pan and let them brown on one side for 1-2 minutes.
- Toss them with a wooden spoon in the pan to continue to brown the wontons on all sides for 2-3 minutes.
- Take 1 tbsp of water and carefully add this to the pan, cover with a lid to finish cooking the wontons by steaming them. Leave covered for 1 minute. Remove the cooked wontons and repeat with the remaining batch. Cook ground pork to an internal temperature of 160°F.
- Serve cooked wontons on a platter and drizzle with some of the crispy chili oil and a sprinkle of sesame seeds.
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