- 72 round wonton skins (approximately 3-inches in diameter)
- 2 to 3 liters canola oil, as needed for deep frying
- 1 tablespoon grapeseed oil
- 3/4 pound ground pork
- Salt and freshly ground black pepper
- 3 scallions, white and tender green parts only, sliced thinly on the bias
- 1 tablespoon peeled minced fresh ginger root
- 2 tablespoons soy sauce, plus more for serving, warmed
- 2 tablespoons water
- 2 tablespoons cornstarch
Heat the oil in a deep fryer to 375 degrees F or as instructed by the manufacturer for similar foods.
Heat the grapeseed oil in a skillet over medium-high heat until it shimmers, add the pork and season with salt and pepper. Cook until it begins to brown, stirring often. Spoon off any excess fat from the pan and add the scallions, ginger, and soy sauce. Cook until flavors are well integrated. Remove from heat and let rest.
Create a slurry in a small bowl by gradually whisking 2 tablespoons water into the cornstarch.
Spoon 1 teaspoon of the cooked pork mixture onto each of the wontons. Fold each over to enclose and seal the edges shut with the cornstarch slurry.
Add the filled wontons to the basket of a deep fryer in batches to keep them from being overcrowded and possibly sticking together. Fry for 2 to 3 minutes until golden brown and drain on paper towels.
Serve warm with soy sauce.
Note: In the episode this dish was used as part of the bento box of 5 cooked tasting size entrees in conjunction with Miso Glazed Pink Cod; Chicken Yakitori with Scallions; Shrimp Tempura; and Korokee.