I’m an unabashed Harry Potter fan. I have all the books, I have DVD copies of all the movies, I’ve watched the DVDs (with or without my daughters) so many times and (worse or not), I have a nasty habit of re-reading the book before a new movie is released. In celebration of the release of the last of the Harry Potter movies, part two of The Deathly Hallows, we had Gringott’s money bags — fried wonton with pork and mushrooms shaped like… what else? Money bags, of course!
I used oyster mushrooms for the filling but you can substitute other varieties of mushrooms. The flavor will be different, of course, but then so do the preferences of our taste buds.
- 150 g. of ground pork with at least 20% of fat
- 75 g. of oyster mushrooms
- 2 shallots, peeled and quartered
- 1 small carrot, peeled and diced
- 4 onion leaves, roughly chopped
- 1/2 tsp. of grated garlic
- 1/2 tsp. of grated ginger
- 1 tbsp. of oyster sauce
- 1 tsp. of sweet rice wine
- 1/2 tsp. of sesame seed oil
- 1/2 tsp. of salt
- 1/4 tsp. of ground black pepper
- 24 pcs. of wonton wrappers
- 2 to 3 c. of peanut (or vegetable) oil, depending on the size of your frying pan
- Rinse the oyster mushrooms and put in the food processor with the shallots, onion leaves and carrot. Chop. You can do this by hand but, sometimes, I like the convenience of machines.
- Dump the contents of the food processor into a mixing bowl. Add the pork, garlic, ginger, oyster sauce, rice wine, sesame seed oil, salt and pepper. Mix well.
- Separate the wonton wrappers. Place a teaspoonful of the pork-mushroom mixture at the center of each wrapper. Gather the sides together, pinching as you gather, to seal the filling.
- Repeat until all the wrappers are filled.
- Heat the oil in a wok or frying pan. The depth of the oil should reach the top of the wonton filling but NOT the gathered wrapper above the filling. This is important because the part of the wrapper with no filling will brown faster than the portion with the filling. So, unless the you want the top of your money bags to be much, much browner than the bottom part, make sure that the depth of the oil is just right.
- When tiny wisps of smoke appear over the pan, fry the wonton in batches so as not to overcrowd the pan. When the sides of the wontons start to brown, use tongs to start rolling the wontons in the hot oil so that tops start to brown too.
- The wontons should be fully cooked in about a minute and a half. If it takes longer than that, it means the oil isn’t hot enough and you’re going to have soggy and greasy wontons. Properly cooked wontons are not greasy at all.
- Fry the next batch, and so forth, and remember to reheat the oil until tiny wisps of smoke start to appear again before proceeding with the next batch.
- Serve the fried wontons at once with your favorite dipping sauce. Sweet chili sauce is a good choice. So is a mixture of soy sauce and lemon juice.
Preparation time: 15 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 3