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1
Boil wonton skins in a large pot of water until al dente and drain well, Lay the wonton skins out on a waxed paper surface.
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2
Heat the oil in a deep fryer to 375 degrees F or as instructed by the manufacturer for similar foods.
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3
Heat the grapeseed oil in a skillet over medium-high heat until it shimmers, add the pork and season with salt and pepper.
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4
Cook until it begins to brown, stirring often.
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5
Spoon off any excess fat from the pan and add the scallions, ginger, and soy sauce.
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6
Cook until flavors are well integrated.
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7
Remove from heat and let rest.
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8
Create a slurry in a small bowl by gradually whisking 2 tablespoons water into the cornstarch.
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9
Spoon 1 teaspoon of the cooked pork mixture onto each of the wontons.
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10
Fold each over to enclose and seal the edges shut with the cornstarch slurry.
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11
Add the filled wontons to the basket of a deep fryer in batches to keep them from being overcrowded and possibly sticking together.
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12
Fry for 2 to 3 minutes until golden brown and drain on paper towels.
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13
Serve warm with soy sauce.
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14
Note: In the episode this dish was used as part of the bento box of 5 cooked tasting size entrees in conjunction with Miso Glazed Pink Cod; Chicken Yakitori with Scallions; Shrimp Tempura; and Korokee.
