72 round wonton skins (approximately 3-inches in diameter)
2 to 3 liters canola oil, as needed for deep frying
1 tablespoon grape seed oil
3/4 pound ground pork
Salt and freshly ground black pepper
3 scallions, white and tender green parts only, sliced thinly on the bias
1 tablespoon peeled minced fresh ginger root
2 tablespoons soy sauce, plus more for serving, warmed
2 tablespoons water
2 tablespoons cornstarch
In the episode this dish was used as part of the bento box of 5 cooked tasting size entrees in conjunction with Miso Glazed Pink Cod; Chicken Yakitori with Scallions; Shrimp Tempura; and Korokee.
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