Cantonese-style deep fried pork wontons with homemade wrappers

Mix 100 g AP flour with a quarter teaspoon of salt and an eighth teaspoon of sodium carbonate.

Swirl in 50 g of water and knead roughly one to two minutes until it comes into a proper ball.

Let it sit 40 minutes to let the gluten develop.

Pass the dough through the widest setting of a pasta maker, fold in half and pass again, seven times in all, to strengthen and homogenize it.

Roll it down through setting three, cut the dough in two, and roll both pieces through the second smallest setting.

Dust thoroughly with flour and roll again on the very thinnest setting. Stopping at the second smallest gives the hefty doughy wrapper instead.

Cut the sheet into roughly six by six to seven by seven centimetre squares.

Hand chop the ground pork with a knife or cleaver for about three minutes into a smoother paste.

Season the pork in a bowl with salt, sugar, chicken bouillon powder, white pepper, liaojiu and cornstarch, and mix in one direction only for about two minutes.

Dot the filling against the bowl ten to fifteen times to bring it together and give it spring.

Place about half a teaspoon and change of filling, 3 to 5 grams, at the centre of a wrapper. Fold one corner over diagonally so the edges do not quite overlap and press, then fold the other diagonal the same way and press.

Bring the oil to about 190 centigrade, drop the wontons in and shut off the heat; the high temperature puffs the skin on entry and they then fry at about 170 centigrade.

Fry about four minutes until nice and golden brown.

Drain and toss them onto a paper towel lined plate.

Serve with bottled Thai sweet chili sauce, which cuts the richness.