1/2 packet wonton wrappers ( approximately 50 wrappers )
500 g ( 1 lb ) lean minced pork
1 cup finely chopped uncooked spinach
30 g ( 1 oz ) dried mushrooms
1 tablespoon dry sherry
Salt and pepper to taste
Oil for deep frying
Ingredients for Sweet and sour sauce
1/2 cup white vinegar
1 cup canned pineapple juice
2 teaspoon soy sauce
3 teaspoons tomato sauce
1/2 cup sugar
2 tablespoons cornflour
1/4 cup water
184 g ( 6 1/2 oz ) can or jar Chinese mixed pickles
1, Put dried mushrooms in bowl, pour hot water over , stand 30 minutes, drain, squeeze dry, chop finely. Put into bowl with pork mince, spinach, sherry, salt and pepper. Mix well. Put a teaspoon of mixture in centre of each wonton wrappers.
2, Gather edges of wonton wrapper around filling, press together firmly at top, above filling.
3, Put vinegar, pineapple juice, soy sauce, tomato sauce and sugar in saucepan, bring to boil. Add combined cornflour and water, stir until sauce boils and thickens, reduce heat , simmer three minutes. Add drained and sliced pickles, cook further three minutes.
4, Heat oil in pan or wok, deep-fry wontons until golden brown, drain on absorbent paper. To serve, spoon hot sauce overwontons. Makes approximately 50.