Wontons with pork and kale

Name: wontons with pork and kale
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Chinese
Ingredients: 30 frozen wonton skins; 230 g pig shipolata Organic; 2 cm fresh ginger; 1 toe garlic; 8 g fresh coriander; 50 g kale part cubes (frozen); tl White pepper; 3 el soy sauce; 1 liter peanut oil; 1 lime; 1 bunch onion; 1 el roasted sesame oil

An Asian snack to make and eat with the children! Tasty with pork and kale.

Ingredients

Kitchen Stuff

1 moist tea towel
1 paper towel

Directions

Let the wonton skins defrost. Cover the sheets with a damp tea towel to prevent drying out.
Remove the skin from the sausages with a knife.
Peel and grate the ginger. Slice the garlic. Cut 5 cm from the stalks of the coriander and cut finely. Save the rest.
Mix the sausage meat, ginger, garlic, coriander stalks, kale, white pepper and soy sauce into a coherent whole.
Place 1 tsp filling in the middle of a wonton sheet. Brush the wonton skin around the filling with water.
Fold the sheet over the filling into a triangle and press out all the air.
Wet the points on the long side with water. Fold these points together and stick firmly. So make 29 wontons.
Let the oil (a layer of about 10 cm) in a pan hot and fry the wontons in parts in 1.5 min. Golden brown and crunchy. Drain on kitchen paper.
Meanwhile, make the dressing. Clean the lime, halve the fruit and press.
Cut the spring onion into rings and the rest of the coriander fine.
Mix the remaining soy sauce with 2 tbsp lime juice, sesame oil, spring onion and coriander. Serve in a bowl.