- 1 T canola oil
- 250 g pork mince
- 1 x 5 cm fresh ginger, grated
- 2 cloves garlic, crushed
- 1 fresh chilli, finely chopped
- 16 wonton wrappers
- For the cherry dipping sauce:
- 100 g fresh cherries, pitted and roughly chopped
- 1 brown sugar
- 1/2 lemon, juiced
Heat the oil in a pan over a medium to high heat, then add the pork mince, ginger, garlic and chilli. Fry for 10 minutes, or until golden and fragrant. Remove from the heat and set aside to cool.
Place 1 t pork mixture in the centre of each wonton wrapper and bring the corners together to make a pyramid shape, pinching the edges to seal. Cook in simmering water for 30 seconds, then carefully remove to drain. (Alternatively, steam or deep-fry in hot oil for 20 seconds, or until golden and crisp. Drain on kitchen paper before serving with the cherry dipping sauce.)
To make the cherry dipping sauce: place the cherries, brown sugar and 2–3 T water in a small saucepan and reduce over a medium heat for 5 minutes. Remove from the heat and add the lemon juice.