Fried wonton with edamame (crowned)

Make wonton bean paste. Add the ground pork and salt in a bowl and mix well until sticky. Add seasonings other than salt and mix well.

Boil the edamame and peel the thin skin. Wipe away any water thoroughly with kitchen paper or something similar, then add it to the bowl from [1] and mix well.

Use about 5g of the medium bean paste per piece of wonton skin. Place the bean paste in the center of the wonton skin and fold it in half to form a triangle. It's a good idea to firmly hold the middle vertex down and then fold it on both sides to shape it.

Place in frying oil heated to 160°C and fry for 2-3 minutes, turning it over. Once the color is browned, remove it on top of kitchen paper and drain the oil.

Serve it on a plate lined with kaishi and it's finished.