These dumplings can be steamed and then grilled if you prefer, but they are quicker to cook and crisper to eat when deep-fried.

Serves 4

Ingredients

• 3 scallions (spring onions), roughly chopped
• 1 garlic clove, roughly chopped
• 1 small fresh red chili, deseeded and roughly chopped
• 250 g/9 oz fresh pork mince
• 1 teaspoon salt
• 20 wonton wrappers
• Peanut (groundnut) or vegetable oil, for deep frying

Directions

1. Put the scallions, garlic, chili, pork and salt in a food processor and process to a smooth paste.
2. Remove the wonton wrappers from the packet, but keep them in a pile and covered with clingfilm to prevent them drying out. Lay one wrapper on a work surface in front of you in a diamond shape and brush the edges with water. Put a small amount of filling near one edge and fold the wrapper over the filling. Press the edges together to seal the parcel and shape into a semicircle like a pastry. Repeat with the remaining wrappers and filling.
3. Heat enough oil for deep-frying in a wok, deep saucepan or deep-fat fryer to 180-190°C/350-375°F, or until a cube of bread browns in 30 seconds. Add the dumplings, in batches, and cook for 45 seconds to 1 minute until crisp and golden all over. Remove with a slotted spoon, drain on kitchen paper and keep warm while you cook the remaining dumplings. Serve immediately once they are all cooked.

Note: Always check the temperature of the oil before deep-frying. If the oil is smoking, it is too hot. Remove from the heat and leave to cool a little. Do not add too many dumplings at a time, otherwise the temperature of the oil will drop and this will make the dumplings soggy.