Summary

Ingredients

• 30 WanTan sheets
• 200 g minced pork
• 1 tablespoon cream cheese with herbs
• 2 tablespoon chili sauce, sweet and sour
• 1 clove garlic
• salt and pepper
• Oil for frying
• coriander

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Instructions

1. Briefly sear the minced meat (just so that it is cooked through) then add the cream cheese, chili sauce and spices and mix, season.
2. Fill the thawed wonton leaves (available in the Asian shop) with a small amount (approx. 1 teaspoon) of minced meat at the top, then close halfway. Brush the edges with a little water and press firmly. Then fry the wontons in the oil and drain them on a kitchen towel. You can use sweet and sour sauce or terryaki sauce for dipping.
3. I usually have some of the minced meat left over, then I freeze it.