Ingredients
340 g ground beef
110 g ground pork
¼ tsp SIDS CRAZY SALT
5 oz can water chestnuts, drained & finely chopped
2-3 stalks spring onion, finely chopped
1 tbsp soy sauce
1-2 packs wonton wrappers
Water for folding wontons
Rice bran oil, for frying
Directions
Finely chop water chestnuts and spring onions.
In a large bowl, mix water chestnuts, spring onions, SIDS CRAZY SALT, pork, and beef. Add soy sauce and mix well.
Take one wonton skin out of the pack. Using your finger, wet the edges of the wonton.
Scoop about a teaspoon of filling into the middle of the wrap and fold like a triangle. Press the edges firmly to seal.
Finish wrapping the rest of the wontons until all the filling is gone. If you stuff your wontons well, this will only take one pack of wonton skins, but I often go over by about 3-5 wontons.
When ready to fry, heat up oil in a deep frypan or wok to 175°C.
Fry wontons until cooked through, flipping halfway through cooking. This takes me about 2 minutes per side. I can comfortably fit about 7-8 wontons in my 30 cm cast iron frypan.
Line a serving platter with paper towels to absorb the leftover oil as the cooked wontons cool. Wontons can be enjoyed at room temperature, but keep leftovers in the fridge.
