Fried Pork Wontons

Peel and mince or grate ginger. Trim and thinly slice scallions.

In a small bowl, whisk together cornstarch and 2 TBSP water.

In a large bowl, combine pork*, ginger, scallions, garlic powder, soy sauce, sesame oil, ¼ tsp salt, and pepper.

Working in batches, lay wonton wrappers on a clean work surface. Fill the center of each wrapper with about 1½ tsp filling. Use your finger to brush a thin layer of cornstarch mixture over the wrapper’s edges. Fold each wonton into a triangle, bringing the bottom tip to meet the top, pressing firmly around the filling to remove any air pockets, then sealing. TIP: Cover filled wontons and remaining wrappers with damp paper towels to prevent them from drying out.

Heat a ⅓-inch layer of oil in a large pan over medium heat. Once oil is hot enough that a drop of cornstarch mixture sizzles, carefully add wontons in an even layer. (Avoid crowding the pan.) Fry wontons, turning as they brown, until crispy and pork is cooked through, 3-5 minutes. (Lower heat if wontons begin to brown too quickly.)

Transfer wontons to a paper-towel-lined plate. (If using a thermometer, check the temperature once wontons have been transferred to a plate.)

Ground Pork is fully cooked when internal temperature reaches 160°.