Pork And Mushroom Wontons

• 12.5 oz ground pork
• 7 oz mushrooms, finely chopped
• 1/2 oz dried black fungus mushrooms, soaked, drained, finely chopped
• 3 None spring onions, chopped
• 2 tbsp dark soy sauce
• 1 tbsp granulated sugar
• 1 tbsp black vinegar
• 1 tbsp shaoxing wine
• 2 cloves garlic, minced
• 30 None wonton wrappers
• None None oil, for deep-frying
• None None soy dipping sauce to serve

1. In a large bowl, combine pork, mushrooms, onions, soy sauce, sugar, vinegar, shaoxing wine and garlic. Set aside for 10 mins.
2. Place a level tablespoon of mixture in the center of each wrapper. Brush edges with a little water then squeeze corners together to seal, forming 4 points.
3. Heat 2 1/2 inches of oil in a large wok over high heat. Deep-fry wontons for 4-5 mins, until blistered and golden. Drain on paper towels. Serve with dipping sauce.

ground pork, mushrooms, black fungus mushrooms, spring onions, soy sauce, sugar, black vinegar, shaoxing wine, garlic, wonton wrappers, oil, soy dipping sauce

Taken from recipes-plus.com/api/v2.0/recipes/27899 (may not work)