Fried Wontons

Fried Wontons

YIELD Makes 4 dozen
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INGREDIENTS

1	ounce dried mushrooms
1	pound boneless lean pork
4	ounces fresh spinach, stemmed
1‑1/2	tablespoons dry sherry
4	teaspoons soy sauce, divided
1/4	teaspoon black pepper
48	wonton wrappers (about 1 pound)
1	can (6 ounces) pineapple juice
1/2	cup distilled white vinegar
1	tablespoon ketchup
1/2	cup sugar
1‑1/2	tablespoons cornstarch
1/4	cup water
1/2	cup Chinese Mixed Pickled Vegetables(recipe)
Vegetable oil for frying
Pineapple leaves for garnish

PREPARATION:

1. Place mushrooms in bowl; cover with hot water. Let stand 30 minutes; drain. Squeeze out excess water. Cut off and discard stems.
2. Finely chop mushroom caps, pork and spinach with food processor or cleaver. Transfer pork mixture to large bowl. Add sherry, 2 teaspoons soy sauce and pepper; mix well.
3. For wontons, work with about twelve wrappers at a time, keeping remaining wrappers covered with plastic wrap. Spoon 1 rounded teaspoon pork mixture onto center of each wonton wrapper. Gather edges around filling, pressing firmly at top to seal; cover and set aside.
4. Combine pineapple juice, vinegar, ketchup, sugar and remaining 2 teaspoons soy sauce in medium saucepan. Bring to a boil over medium-high heat.
5. Blend cornstarch and water in small cup; stir into pineapple mixture. Reduce heat to low; simmer until thickened, about 3 minutes, stirring occasionally. Stir in Chinese Mixed Pickled Vegetables; keep warm.
6. Heat oil in wok or large skillet over medium-high heat to 375°F. Add eight to ten wontons at a time; cook until golden and crisp, 2 to 3 minutes. Drain on paper towels. To serve, pour pineapple mixture over wontons. Garnish, if desired.
7. Fill 5-quart stockpot or Dutch oven 1/2 full with water. Bring to a boil. Add all vegetables. Remove from heat. Let stand 2 minutes.
8. Drain vegetables in large colander. Spread vegetables out onto clean towels; allow to dry 2 to 3 hours.
9. Pack vegetables firmly into clean jars with tight-fitting lids. Pour Pickling Liquid into jars to cover vegetables. Seal jars tightly. Store in refrigerator at least 1 week before using. Serve garnished, if desired