Perfecting my wonton folding skills

I have always believed that if you want to learn to do something (and do it well), you need to practice. I have been applying this truth to my cooking, and so I am using dinner this evening to do just that!

Making wontons is an art form in itself. They can be folded a bunch of different ways and it's fun to make a variety of them just because they each scoop up the sauces and other veggies you put with them in different ways.

Lemongrass is an amazing herb too - it contains substances that have been shown to relieve pain and swelling, reduce fever, and it is full of antioxidants (among others). Pork is even a really healthy protein (known as the "other white meat"), as it is a lean protein and the mild flavour goes with just about anything.

I really like this recipe, because pork just goes so well with lemongrass! Plus, my balcony garden STILL has a few stalks of lemongrass and a few bulbs of garlic in it that are usable, so it should be even yummier (because homegrown + homemade = the best thing ever). I plan to whip up some steamed garlic bok choy and maybe some jasmine rice to go with this, but the best thing about this recipe is that it is super easy to keep it amazingly simple while ending up with deliciousness.

I even have a bottle of sake to serve with this I think...

Pork & Lemongrass Fried Wontons:

· 350 grams minced pork

· 4 tsp. minced lemongrass

· 1 clove garlic, crushed

· 2 tsp. gingerroot, finely grated

· 2 tsp. soy sauce

· ¼ cup drained water chestnuts, finely chopped

· 30 wonton wrappers

· ¼ cup soy sauce (extra)

· 1 tbsp. rice wine vinegar (I have also successfully used apple cider vinegar here)

· 1 green onion, thinly sliced

· 1 tbsp. peanut oil

1) Combine the pork, lemongrass, garlic, ginger, soy sauce and water chestnuts in a medium bowl. Set aside

2) Place a wonton wrapper on a clean work surface. Spoon a heaping spoonful of the pork mixture onto the centre of the wrapper. Brush the edges with a little water. Fold 1 corner over diagonally to the opposite corner to make a triangle and press to seal. Bring the opposite 2 corners to meet the triangle point and press to seal. Repeat with remaining mince mixture and wrappers

3) Combine the extra soy sauce, vinegar and half the green onion in a bowl

4) Heat half the oil in a large frying pan over high heat until just smoking, then remove from heat. Arrange half the wontons over the base of the frying pan. Cook over high heat for 2 minutes or until the bases are golden

5) Pour 1/3 cup (80ml) of water evenly over the wontons. Cook, covered, for 3 to 4 minutes, or until the wontons are cooked through and water evaporates. Transfer to a plate. Repeat with remaining oil, wontons and another 1/3 cup (80ml) water

6) Place the wontons on a serving platter and sprinkle with remaining spring onion. Serve with the soy sauce mixture for dipping