Crispy Pork & Scallion Wontons

In a large bowl, combine pork*, ginger, scallions, garlic powder, soy sauce, sesame oil, ¼ tsp salt, and pepper. Working in batches, lay wonton wrappers on a clean work surface. Fill the center of each wrapper with about 1½ tsp filling. Use your finger to brush a thin layer of cornstarch mixture over each wrapper’s edges. Fold each wrapper into a triangle, bringing the bottom tip to meet the top, pressing firmly around the filling to remove any air pockets, then sealing. TIP: Cover filled wontons and remaining wrappers with damp paper towels to prevent them from drying out.

Heat a ⅓-inch layer of oil in a large pan over medium heat. Once oil is hot enough that a drop of cornstarch mixture sizzles when added to the pan, carefully add wontons in an even layer. (Avoid crowding the pan.) Fry wontons, turning as they brown, until crispy and pork is cooked through, 3-5 minutes. (Lower heat if wontons begin to brown too quickly.) Transfer wontons to a paper-towel-lined plate. (If using a thermometer, check the temperature once wontons have been transferred to a plate.)