Oppan BBQ Style!
PSY I know, bad pun.. ooops, and there’s another. But seriously, these wontons are delicious. A crowd of 6 people .. okay maybe not a crowd… but we de-mo-lished these, and the Gyoza less than an hour. Even though they’re deep fried, they’re not greasy, these wontons are juicy and great when dipped.
Grease and heat your grill to high.
Rub the pork with the bone dust and then sear it on all sides, but do not cook it all the way through. Very rare is good.
Using a food processor or grinder, grind the meat up. Add the onion, green onion, garlic, cheese, Orgasmic Onion, and BBQ sauce to the ground pork and mix it with your hands much like you would a meatloaf.
Place a dish of warm water out to wet the edges of your wrappers. Place a wrapper on your work surface and scoop about 1 tbsp. of the meat mixture onto the middle of the wrapper and then wet all four edges with water. Fold two corners together to form a triangle, using the water to seal the edges.
Now fold the triangle in half, curling in the two outside corners on the longer bottom edge. Overlap one of the edges around the other to hold the wonton closed making what looks like a little chair. Use water from the dish to keep the corner closed. Repeat this with all the filling or all the wontons. Whatever comes first.
Heat your oil in a wok or deep frying pan on the side burner of your grill. This process makes a mess, doing it outside prevents the smell of deep frying and finding oil spatter on every surface. You know that the oil is ready when a drop of water causes the oil to pop. Using a slotted spoon, carefully lower two to five wontons into the oil. Cook until they are golden brown.
Drain on paper towel, and serve hot with your favourite dipping sauces.
Serve these as an appetizer or snack at your next gathering and watch them disappear! These are so very good. For a more asian flavour to them, use teriyaki or hoisin sauce instead of barbecue sauce, or you can change out the Fire Roasted Garlic for your favourite barbecue sauce instead.