Probably the easiest Wontons you’ll ever make, and hands-down the most delicious.

Inspiration for this recipe came from the recipe book China, published by Phaidon, who are bringing out incredible books based on a specific country’s cuisine. These are fantastic books; so far I have China, Japan, France, USA and Spain, watch out for more incredible recipes!

INGREDIENTS

One packed of 100 Wonton wrappers [there’s not point making these, they’re so cheap to buy.]

300gm lean pork mince, preferably freedom farmed please.

50-75gm fatty pork mince, this is great for flavour.

250gm finely dice Barbecued Pork from the Chinese grocer, alternatively you could use Chinese sausage, again from the Chinese grocer.

2 tsp sugar

1 tsp Cornflour

2 tsp Soy Sauce

Pinch of salt

White Pepper to season

Oil for deep frying

METHOD

Wash your hands thoroughly and massage all ingredients together. Let the mixture rest for about half an hour to allow the flavours to come together.

Add your oil to your fryer or pan and heat. My deep fryer I turn on to 180º celsius.

Get a shallow glass of water ready to wet the edges of the the wrappers.

Start by taking a wrapper, and in centre drop about half a teaspoon of mixture, run a wet finger around the edges of the wrapper, pick up the wonton, gather the sides up around the mixture, sealing it in with a bit of a twist. This is important as they can open up when frying.

Drop a bit of wrapper in to the oil to check the heat, it should rise almost straight away. Once you’re at the right temperature, cook your wontons, I normally do about six at a time, for roughly 2-3 minutes. You’ll see them browning up quite nicely. Check one before you cook the rest to make sure your oil is at the right temperature and you cooking right through your wontons.

Serve hot with your choice of sauce there are so many good ones out there these days!

The wontons are also pretty good cold the next day . . . if they last that long . . . enjoy.