Pork and Apple Wontons with Balsamic Reduction
Serves: 50 wontons
  • 500g pork mince
  • 2 apples, peeled, cored and grated
  • 1 teaspoon salt
  • 1 teaspoon five-spice powder
  • 50 wonton wrappers
  • Optional: a pinch of chili flakes
  • 4 cups oil for deep frying
Balsamic Reduction
  • ½ cup balsamic vinegar
  • 1 tablespoon sugar
  • Preparation
  1. In a large bowl, combine the pork, grated apple, salt, five-spice powder and chili flakes (if using). Mix well.
  2. Spoon a heaped teaspoon into the centre of a wonton wrapper. Fold wrapper in half diagonally and seal wrapper with 5 pleats. Set on a clean chopping board or plate.
  3. Repeat with remaining filling and wrappers. Wontons can be frozen at this stage. Freeze in a single layer and then transfer to a bag after 1-2 hours when flash frozen. Allow to defrost for 10 minutes before cooking. Tip: If your wontons are frozen together, tap them on a hard surface and they will break apart.
  4. In a medium saucepan, heat 4 cups of oil at medium high heat. Place the tip of a wooden spoon in the oil. The oil is ready when bubbles begin to appear around the tip of the handle. If your oil is not hot enough, your wontons will soak up oil and become greasy. If your oil is too hot, it will brown too quickly.
  5. Using tongs, carefully lower wontons into the hot oil, in batches of 5 to avoid overcrowding. Cook for 5 minutes, turning once so that they brown up evenly. You are aiming for a lovely golden colour so adjust time and heat to suit. Remove wontons one at a time with tongs, give a gentle shake and transfer to a paper lined plate.
  6. Drizzle with balsamic reduction if serving immediately, otherwise serve with sauce on the side for dipping.
Balsamic Reduction
  1. In a small saucepan, heat the balsamic vinegar to boiling point.
  2. Reduce heat to medium and add the sugar.
  3. Continue simmering uncovered until the liquid has reduced by half.
  4. Remove from heat. Pour into a ramekin for dipping or drizzle over food.
If using a deep fryer, cook as many as will fit in a single layer at a time.
Balsamic Reduction Makes 4-6 tablespoons, enough for about 20-25 wontons
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at https://www.angsarap.net/2013/07/05/guest-post-genie-from-bunny-eats-design-featuring-pork-and-apple-wontons/