Makes 20 wontons
- 3/4 cup Dijon mustard
- 1/4 cup water
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons vinegar
- 4 oz ground pork
- 2 oz Napa cabbage, thinly sliced
- 2 scallions, thinly sliced
- 1 teaspoon minced ginger
- 1 teaspoon soy sauce
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dark sesame oil
- 1 large egg
- 2 tablespoons cold water
- 20 wonton skins
- Vegetable oil, as needed for deep frying
Combine the ingredients for the mustard sauce in a small bowl and mix well. Set aside.
Mix filling ingredients together in a medium bowl. Beat the egg with the water in a small bowl. To assemble the wontons (see the images after the recipe), brush the edges of each wrapper with the egg wash. Place 2 teaspoons of the filling into each wrapper. Fold the wonton in half to make a triangle. Press to seal the edges securely. Bring the two corners along the base of the triangle in toward each other, overlap them, and press to seal securely. Transfer to a parchment-lined sheet pan and refrigerate until ready to fry.
Fry the wontons in a deep saucepan of hot oil until golden brown. Remove to a sheet pan lined with paper towels to drain.
Serve hot with the mustard sauce.
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