Ingredients:
Wonton Wrappers
Water as needed
3 cups cooking oil, for deep frying
For the filling:
4 pcs dried black mushrooms; cleaned, soaked, and chopped
1 leaf of bok choy, shredded
1 pc spring onions, sliced
1 inch thick slice of ginger, finely-minced ( about 1 tsp)
1/2 kg ground pork
1 tbsp dark soy sauce
1 tsp sesame oil
1 tsp granulated sugar
1 egg lightly beaten
pinch of salt
Preparations:
1. To prepare the filling: In a bowl, combine the ground pork, dark soy sauce, black mushrooms, shredded bok choy, spring onions, ginger, sesame oil, granulated sugar and salt. Combine thoroughly.
2. Using a deep sauce pan (or a deep fryer), heat oil to about 375 deg Fahrenheit.
3. Meanwhile, place a teaspoon of filling on individual wonton wrappers until it resembles a nurse's cap (triangular shape). Wet the edges to seal.
4. Deep-fry the wontons a few pieces at a time. Repeat the procedure until all the wontons have been deep-fried. Place on paper towels to drain. Serve immediately with sweet and sour sauce or vinegar.