Instructions: Combine the filling ingredients together in a large bowl and mix well.

Then using a teaspoon put a small amount of filling in the centre of each wuntun skin.

Bring up two sides dampen the edges with a little water and pinch them together to make a triangle.

Fold over the bottom two corners and press together.

The filling should be well sealed in.

Heat the oil in a deep fat fryer or large wok until it is very hot.

It should almost smoke.

Deep fry the filled wuntun in several batches and drain each batch on kitchen paper.

Serve them at once with your choice of dipping sauces.

Although I have rarely seen fried wuntun in China they are common in Chinese restaurants in the West. This is perhaps because they are easily prepared and their crisp dry texture goes well with drinks. Wuntun skins can be bought fresh or frozen from Chinese grocers. (Be sure to thaw them thoroughly if they are frozen.) Filled uncooked wuntun can be frozen successfully.

Serves 6

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