500g fatty pork mince
1/2 bunch of fresh coriander, finely chopped
1 spring onion stalk, finely chopped
1 thumb of ginger, minced
2 cloves garlic, minced
1/4 teaspoon ground white pepper
1 1/2 teaspoons caster sugar
1 tablespoon soy sauce
2 teaspoons chilli oil
1 tablespoon cornflour
60 wonton wrappers
Chilli oil and black vinegar to serve
In a large bowl, combine all wonton ingredients.
Place a heaped teaspoon of filling in the centre of a wonton wrapper. brush the edges with a little water and then fold the wrapper onto itself creating a triangle. Then, squeeze out any excess air and seal the edges tightly. Take the two base points and fold them into the centre so they overlap one another. Dab a little water between them to make them stick. Place on a baking tray and repeat with remaining wontons.
Bring a large pot of salted water to the boil. Boil wontons in batches for 3 – 4 minutes or until cooked through. Drain in a colander.
Serve wontons with chilli oil and Chinese black vinegar.