Make your own Wonton Wrappers or use ready made ones.
A good way to get the pastry thin and even is to use a pasta maker.
50 wonton wrappers (approximately)
500g minced pork
1 cup spinach, finely chopped
30g dried mushrooms, soaked in hot water and chopped finely
1 tablespoon sherry
salt and pepper
oil for deep frying
If you are making your own wrappers, cut squares about 8cm.
Combine ingredients and mix well. Place a teaspoon of mixture into the centre of each wrapper. Gently gather edges and press together at the top.
Fry wontons in hot oil until golden brown
Sweet and Sour Sauce
370g jar chinese pickled vegetables
1 cup water
1 tablespoon tomato sauce
1 tablespoon tomato paste
1 teaspoon sugar
2 teaspoons brown vinegar
2 teaspoons cornflour
¼ cup water
Drain pickles and reserve half the liquid. Place reserved liquid, water, tomato sauce, tomato paste, sugar, vinegar, half the vegetables in a saucepan and stir until sauce boils. Reduce and heat and simmer for 5 minutes.
Strain sauce, discard vegetables. Return sauce to pan. Add cornflour, extra water, and salt. Stir until sauce boils and thickens.
Finely shred remaining pickles. Place pork on serving plate. Spoon over prepared sauce. Top with finely shredded pickles.