Recently I have been reading the 2012 Foodies’ Guide to Sydney. This book is published annually and for the last few years I have eagerly waited for it to be released. The 2012 edition is full of tips on specialty products, stores and markets, caterers, food tours, kitchen equipment and even a list of high profile foodies on Twitter.
Reading from my outback kitchen I can dream of French cheese, Asian supermarkets or perhaps a food tour of multicultural Cabramatta.
All this inspiration made me feel like cooking something a bit different and the chosen project was Pork Wontons. This recipe is quite easy and makes a fresh, tasty dinner served with steamed rice or stir-fried vegetables and plenty of dipping sauce.
Pork Wontons
Roughly chop coriander & combine in a bowl with pork, ginger, sesame oil, vinegar & oyster sauce.
Place wonton wrappers on work surface. Working with one wrapper at a time; place three teaspoons of pork filling in the centre. Brush edges with water, gather together & seal. Place sealed side down on a plate and set aside as you complete the remainder.
Heat two tablespoons oil in a wok or frying pan over medium heat. Working in batches cook wontons, sealed side down until golden for about three minutes, turning once. Carefully add enough water to cover the bottom of the pan and cook until water evaporates. Continue to cook until wontons are clear and cooked through.
Serve with a selection of Asian dipping sauces.
