Ingredients
2 tablespoons oyster sauce or 2 teaspoons soy sauce1 tablespoon dry sherry1 tablespoon soy sauce1 tablespoon sesame oil 1 teaspoon sugar1 pound ground pork1/2 medium onion, finely chopped1 celery rib, finely chopped1 medium carrot, finely chopped2 tablespoons minced fresh gingerroot3 garlic cloves, minced40 wonton wrappers Oil for fryingPlum sauce, optional
Preparation
In a small bowl, mix the first 5 ingredients. In a large skillet, cook pork over medium heat until no longer pink, 6-8 minutes; drain. Add vegetables, ginger and garlic; cook 2-3 minutes longer. Stir in sauce mixture; cook and stir until mixture is slightly thickened, 2-3 minutes. Cool slightly.
Place about 1 tablespoon filling in center of each wonton wrapper. Moisten wrapper edges with water. Fold 1 corner diagonally over filling to form a triangle; press edges to seal.
For shallow fry: In a deep cast-iron or electric skillet, heat 1 in. of oil to 375°. Fry wontons in batches until golden brown, 2-3 minutes, turning once. Drain on paper towels. If desired, serve with plum sauce.
