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Course: Staple
Featuring: Meat


- 600g pork
- 20g minced ginger
- 20g minced scallions
- 75ml water
- 8g salt
- 12g, granulated sugar
- Ground white pepper to taste
- 8g dark soy sauce
- 8g Sichuan pepper oil
- 1 egg
- 40 wonton wrappers


1.Make the filling. Mix together the pork, ginger, and scallions, then mix in the water until you get a smooth paste. Season with the salt, sugar, ground white pepper, dark soy, and Sichuan pepper oil. Refrigerate overnight or for at least an hour

2.Beat the egg and set aside

3.Wrap 12-15g of filling in each wonton wrapper, brushing with a little beat egg to seal the edges

4.To deep fry, heat some oil in a wok until bubbles appear when a wooden chopstick is inserted into the oil. Add the wontons, tossing to brown evenly. Remove, drain, and serve



Grape: Frappato Bright garnet red colour with intense aroma of red berries and prunes, floral notes ...

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