Thai Appetizer - Golden Purse

     These delicious pastries are a Thai treat that everyone loves. My son and I made a batch and they disappeared rather quickly. 

12 oz. ground pork
1 (8 oz.) can water chestnuts, chopped
6 cloves garlic, finely minced
6 spring onions, finely chopped
1 Tbsp. vegetarian oyster sauce
1/2 tsp. white pepper, ground
1 tsp. salt
1 pkg. wontons
40 wonton wrappers
Oil for frying
Sweet chili dipping sauce

Combine the pork, water chestnuts, garlic, onion, oyster sauce, white pepper, and salt. Mix until completely combined. 

Heat the oil in a deep, thick bottom pot. Keep and eye on it while filling the wontons. 

Take one wonton wrapper and filling with a small spoonful of the pork mixture. Wet the sides of the wonton wrapper and bring the opposing sides up together and press. Haphazardly bring the remaining sides up to the middle and pinch it all together. 

Set on a piece of parchment paper until all of the wrappers are filled.

Place a few of the filled wontons in the hot oil and deep fry until golden. Remove from the pan with a strainer and allow to drain on a wire rack. Work in batched, frying, until all of the wontons are cooked. 

Serve with sweet chili oil. 


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