A flavorful, juicy pork filling is jazzed up with a delicious touch of ginger and enveloped in crispy wrappers. These surprisingly simple appetizers are the ultimate finger food and are perfect for parties. —Sandra Parton, Halifax, Nova Scotia
2 tablespoons oyster sauce or 2 teaspoons soy sauce
1 tablespoon dry sherry
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
1 pound ground pork
1/2 medium onion, finely chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
2 tablespoons minced fresh gingerroot
3 garlic cloves, minced
40 wonton wrappers
Oil for frying
Plum sauce, optional
In a small bowl, mix the first 5 ingredients. In a large skillet, cook pork over medium heat until no longer pink, 6-8 minutes; drain. Add vegetables, ginger and garlic; cook 2-3 minutes longer. Stir in sauce mixture; cook and stir until mixture is slightly thickened, 2-3 minutes. Cool slightly.
Place about 1 tablespoon filling in center of each wonton wrapper. Moisten wrapper edges with water. Fold 1 corner diagonally over filling to form a triangle; press edges to seal.
For shallow fry: In a deep cast-iron or electric skillet, heat 1 in. of oil to 375°. Fry wontons in batches until golden brown, 2-3 minutes, turning once. Drain on paper towels. If desired, serve with plum sauce.