Hey, curious about wonton technique. I've got a good filling mix but I'm curious if it's traditional to cook the filling before wrapping or if its safe to use raw pork. I understand it needs to be at about 150* before its safe to eat.
I intend to deep fry from frozen. It's probably more reliable to cook before filling the wontons but I find it easier to wrap with raw mix. Thanks for any advice or suggestions - Ricky
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