20 gm chinese chives or regular chives blanched in boiling water
salt
white pepper
peanut frying oil
soy sauce
Directions
Put the minced pork into a food processor with the garlic, salt and pepper and process until smooth. Transfer to a bowl and mix in the chopped water chestnuts or bamboo shoots.
Put all the dipping sauce ingredients into a small bowl and mix well. Put onto a large serving platter and set aside until required.
Take the wonton wrappers out of the plastic bag, but keep any you are not using covered with plastic as you work, as they dry out quick.
Put 1 wonton wrapper onto the work surface and put 1 tablespoon of filling into the centre.
Brush a circle of beaten egg around the filling, pull up the sides of the wonton wrapper and twirl the free part of the pastry close up against the ball of filling, so you have a frilly top. Open out the frill. You can tie a blanched chive around the join if you like, but the egg acts as glue.
When all the wontons are assembled, fill a wok one-third full of peanut oil and heat to 190°C (375°F), or until a piece of noodle puffs up immediately.
Add the wontons, 3-4 at a time, and deep-fry for a few minutes on each side until brown and crisp. Do not let the oil get too hot, or the wonton pastry will cook before the filling.
Using a slotted spoon, transfer to a plate covered with crumpled kitchen paper to drain. Keep them warm in a low oven while you cook the remaining wontons (use a slotted spoon to skim any debris from the oil between batches).
Serve hot, with the dipping sauce and a small dish of plain soy sauce, if using, for the less fiery personalities among your guests!