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      Good Life, Good Food: Pulled Pork Wontons

      From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Pulled Pork Wontons. Crispy Pulled Pork Wontons


      16 oz pulled pork or ground pork

      1 Tblspn minced fresh ginger root

      3 cloves garlic, minced

      2 Tblspn chopped cabbage (optional)

      1 Tblspn bicolor shredded carrots

      1 ea green onion, chopped

      1 Tblspn fresh lime juice

      1/2 tsp McCormick crushed red pepper flakes

      1 Tblspn Roland Sesame oil

      1 dash Kikkoman soy sauce

      Kosher salt and coarse ground black pepper

      1 each egg white, beaten

      2 quarts peanut or vegetable oil for frying


      Combine the pork, ginger, garlic, green onion, lime juice, crushed red pepper, cabbage, carrots, sesame oil and soy sauce. Mix in a large bowl, and season with kosher salt and coarse black pepper.

      Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 Tablespoon of the mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with water, fold over the filling, or gather edges like a dumpling. Press together to seal, brush each wonton with egg white to seal.

      In a sautà pan, add oil and preheat to 365 degrees F. Gently drop wontons into the hot oil and cook until golden brown, about 5 minutes. Remove to paper towels to drain.

      You can make a simple sauce by combining 2 Tblspn of rice wine vinegar with 1 Tblspn of soy sauce mix thoroughly to dip your wonton in. Great for tailgating or an appetizer for that dinner party! Enjoy!