These take a little effort, but they're the perfect finger food for parties. This recipe makes appetizers for six.
Instructions
1. Heat 2 tbsp. of the oil in a wok over medium-high heat. When the oil is quite hot, add the pork, ginger and garlic and stir-fry until there is no pink visible.
2. Add the green onion, water chestnuts, carrot, five-spice and soy sauce and stir-fry for 2 minutes. Remove from the heat and place the mixture in a colander lined with paper towels to drain any excess oil.
3. Allow the pork to cool completely.
4. Place a wonton skin on a cutting board and put a spoonful of the pork mixture in the center. Brush the edges lightly with the egg mixture and pinch them together diagonally to enclose the pork.
5. Pinch the potsticker closed so it doesn't take on unnecessary oil when frying. Heat the remaining oil in a wok or high-sided saucepan over high heat. When the oil is hot, add two or three potstickers, but avoid crowding the pan.
6. Fry until golden and crispy, and place on a plate lined with paper towels to remove any extra oil. Repeat with the remaining wonton skins.
Tags: heat When, lined with, paper, paper towels, with paper