10 to 15 wonton wrappers
7 ounces minced pork
2 teaspoons coriander root, finely chopped
2 teaspoons garlic, finely chopped
? teaspoon salt
2 cups vegetable oil
Using a mortar, pound the coriander root and garlic until finely blended. Mix with pork and salt in a mixing bowl. Place a wonton wrapper on your palm and put a teaspoon of pork in the center. Wrap the pork. If the wonton does not seal well, use egg yolk to help seal the wrapper. Deep fry in hot oil for 3-5 minutes until golden. Drain on paper to absorb the excess fat.
Serve with Chinese Plum Sauce, Sauce for Chicken or Aa-jaad.