This is a one of the most comfort snacks in the Asian cuisine. If you enjoy wontons, you will love these. Not only kids love to snack even adults too like these tiny pouches. It is a very popular snack dish to be served during any festivals. Give them a try and let me know what you think.
1 pound ground pork
2 tablespoons canola/vegetable/corn oil
5 stalks celery, washed and finely chopped
1 medium size carrot, peeled and finely chopped
2¼ tablespoons chopped Chinese fresh chive
4 cloves garlic, peeled and finely chopped
1 tablespoon light soy sauce
3 tablespoons roasted sesame seed
1¼ tablespoons dark brown sugar
50-55 “Gow Gee” skins/wrappers or Wonton skins/wrappers
25-26 sprigs Chinese fresh chive, cut into half equally, blanched in hot water for 2-3 minutes, drained well.
3 cups canola/vegetable/corn oil for frying
Any brand Sweet Chili Sauce
Heat a frying pan/wok with canola/vegetable/corn oil over medium-high heat. Add ground pork and sauté until well combined and fully cooked about 4-5 minutes. Make sure the ground pork is broken up.
Add the finely chopped garlic and celery. Stir-fry for about 4-5 minutes until the celery is tender. Add chopped chives, light soy sauce, roasted sesame seed and dark brown sugar. Stir vigorously to combine well. Transfer to a dish and set aside to cool completely.
Set a piece of “Gow Gee” or Wonton skin/wrapper on a flat surface, like the cleaned chopping board, counter top or a flat plate. Place a heaped teaspoon of pork mixture in the center of the skin/wrapper. Lightly brush all the edges with water. Fold up all sides to form a little pouch. Pinch lightly on the center to seal the filling. Then tie a blanched Chinese fresh chive the pouch to secure. Transfer to a lightly floured baking tray. Repeat with all the remaining wrappers and pork mixture. Also trim off the extra length of the chives.
Meanwhile, heat a wok/sauce pan with canola/vegetable/corn oil over medium-high heat. Once it is hot, drop gently prepared pouches into the hot oil but make sure you do not over crowded the wok. Deep-fried the pouches and constantly turning them and fry until golden brown or 3-4 minutes and make sure it is heated through. Remove to a pre-lined with kitchen paper towels tray to drain. Continuing deep-frying all the pouches till is all done. Serve in a serving platter with some sweet chili sauce.