These deep fried porky wontons are a crowd pleaser! They make a great snack or starter, for adults and children alike. I sometimes make a big batch ahead and freeze them, ready to fry up for surprise guests or an impromptu party.
In a mortar pound the white peppercorns until finely ground. Add the garlic cloves and cilantro root and pound everything until a homogenous mass forms. Set aside.
In a mixing bowl combine the ground pork, garlic-cilantro-peppercorn mix, salt and pepper and mix well.
To assemble the wontons have ready a clean work surface, a butterknife or chopstick, a small bowl of water, a sheet pan to lay out the finished wontons and a moist towel to cover them.
On the work surface lay down a wonton skin with a corner facing you. With the knife or chopstick deposit about a teaspoon of filling in the middle of the wonton.
Moisten the edges of the wonton skin. Fold one corner to the opposite corner, but miss it by a few centimeters. You should have a triangle shape that's slightly off, with two tips. Press all the air out from around the filling.
Moisten one of the triangle side tips, and fold them together, so the triangle turns into a crown. You are done. Lay it down onto the sheet pan and cover with the moist towel.
Repeat with the rest of the wonton skins and filling.
If you want to freeze them, put the sheet pan into the freezer with none of the wontons touching each other, until they are frozen solid. Only then put them into a freezer bag or container.
If you want to fry them up, heat the vegetable oil in a heavy bottomed pot over medium heat. When hot drop the wontons in and let them fry until golden brown. Don't crowd the wontons or they won't crisp up properly.