Thai-style crispy fried pork wontons with sweet-spicy dipping sauce

Grind garlic, white peppercorns and cilantro stems in a mortar into a paste.

Add the paste to ground pork with soy sauce, oyster sauce, a touch of toasted sesame oil and a touch of sugar.

Add cornstarch to absorb moisture; add no egg, so the filling stays dry enough not to make the wrapper soggy.

Mix well, then stir in chopped green onions last.

Put a small amount of filling on a wrapper, wet the edges, press out as much air as possible and seal, folding into a sailor hat shape or a simple triangle.

Heat oil to 325, a little lower than usual, because the wrappers are delicate and the pork needs time to cook.

Deep fry 1 to 2 minutes, turning them over, until the wrappers look done and the bubbling stops.

Mix sweet chili dipping sauce half and half with Thai-style sriracha for a sweet, spicy, tart dip.