Serve these wontons Cantonese-style, with a bowl of red wine vinegar and slivers of fresh ginger for dipping.
|1 lb||pork (ground or firm tofu, crumbled)|
|1 T||ginger (fresh, grated)|
|2 clv||garlic (finely minced)|
|1 T||soy sauce|
|2 c||kale (stemmed, finely chopped)|
|2 T||oyster sauce|
|vegetable oil (for frying)|
In a large bowl, combine the pork (or tofu), kale, ginger, garlic, green onions, soy sauce, oyster sauce, and curry powder. Toss well until well-combined. Whisk the egg and water in a small bowl.
Place a wonton wrapper flat in the palm of your hand. Add 1 teaspoon of the mixture to the center of the wrapper, then dip a finger in the egg wash and lightly coat the four edges with the egg wash. Fold into a triange, from one corner to the opposite corner. Press the edges all the way around, and make sure there aren't any air pockets or holes. Press the two longer trinagle points together and seal. Set the wonton on a clean, dry platter, and use a sheet of plastic wrap to cover as you're working. Repeat with remaining filling and wonton wrappers. At this point, the wontons can be frozen to store (see note) or cooked.
To cook, heat 1 inch of oil in a large, deep frying pan or wok. When hot (375˚F), add several wontons to the pan, gently turning occasionally, until golden brown. Set aside to drain on a baking sheet covered in paper towels. Continue cooking in batches, and enjoy!
To freeze, arrange the wontons on a large rimmed baking sheet. Do not crowd them - -make sure they're not touching. Cover with a sheet of plastic wrap, and freeze. One frozen, store in a freezer bag or large sealed container. Cook from frozen as above - they will take a bit longer though.