Fried wontons

Directions

1. On a cutting board, and using a dice knife or a small knife, chop the meat and a few green onions. ≈ 8 min
2. Next, add salt, monosodium glutamate, and ground black pepper to taste. ≈ 3 min
3. Once thoroughly mixed, pour the mixture into a container. ≈ 3 min
4. Using a spoon, a glass of water, and our filling, we take a sheet of our dough and, using the spoon, add a small amount of filling to one of its ends. ≈ 3 min
5. We wrap until just before the halfway point of the square that makes up the wonton wrapper. ≈ 3 min
6. Using our fingers, we gently press on the filling, without twisting it, as if making ravioli, while dipping a spoon in the water. ≈ 3 min
7. Next, in a pan with plenty of oil paint, we carefully fry them, as they don’t take long to cook. ⏱ ≈ 8 min
8. Once they are golden, we remove them and drain them thoroughly, preferably by letting them rest on paper towels or absorbent paper to allow any excess oil paint to drain away. ⏱ ≈ 20 min
9. In a pot, add very sweet water, cinnamon sticks, a generous amount of tomato ketchup, a splash of red wine vinegar, and soy sauce (sylao). ≈ 3 min
10. Bring to a boil. ⏱ ≈ 10 min
11. Once the sauce is simmering, add chuño (potato powder) that has been dissolved in a small amount of cold water (about 1.5 tablespoons per 500 ml of sauce). ⏱ ≈ 10 min
12. Stir to prevent clumping. ≈ 4 min
13. Let it simmer until the mixture becomes clear. ⏱ ≈ 40 min
14. When you pour the chuño, it will initially take on a milky color, and then become opaque. ≈ 3 min
15. Just before removing the sauce from the heat, add some lemon juice and a few chopped yellow chili peppers. ≈ 3 min
16. Pour utiliser cette sauce, pour it in a suitable container, omitting the cinnamon. ≈ 3 min