Pork Wontons, 3 Ways

  • Pork Wontons, 3 Ways
  • Pork Wontons, 3 Ways
  • Pork Wontons, 3 Ways

Rated 3.88 out of 5 based on 8 votes

Ingredients

  • 3 x dried shiitake mushrooms
  • 200 g pork mince
  • 1 x green onion
  • 4 x water chestnuts
  • 1 Tbls soy sauce
  • 1/2 tspn caster sugar
  • 1 tspn cornflour
  • 1 pinch white pepper
  • 24 x wonton wrappers

Method

Pork Filling
Finely chop the onion, mushrooms and water chestnuts. Combine chopped ingredients and pork mince in a bowl. Add soy, caster sugar, cornflour and white pepper to bowl and mix thoroughly with the pork filling.

Assembly
Spoon 1 tablespoon of the pork filling into the centre of each wonton wrapper. Using a pastry brush or your fingers, moisten the edges of the wonton wrappers. Fold one corner of the wrapper over the filling to the opposite corner to form a triangle. Press the edges together to seal in your filling. Moisten the two long points of the triangle and fold them together, pressing firmly.
A traditional wonton folding tutorial is available here: http://www.youtube.com/watch?v=nWIVfA9uteY

Cooking
You can cook the pork wontons in a number of ways:
- Steam over hot water until cooked
- Fry in sesame oil in a hot pan until cooked
- Simmer in chicken broth with asian greens to make wonton soup

OR forget the wonton wrappers altogether and fry the filling in a hot pan and serve in lettuce cups or on toasted bread

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  • Such a versatile recipe! I especially love the lettuce cup option

    Reply

    by Elise Ferrari on 13/08/2012, 00:41
    Elise Ferrari
  • These look amazing Amanda!

    Reply

    by Cameron Bryant on 14/08/2012, 05:36
    Cameron Bryant
  • Love wontons – also it’s not a wonton without a water chestnut! I love the crunch!

    Reply

    by Sally Killoran on 20/08/2012, 06:58
    Sally Killoran
  • It looks good Amanda….

    Reply

    by Paris Kashani on 28/08/2012, 01:40
    Paris Kashani
  • I love wontons! YUM!

    Reply

    by Kate Tasker on 10/10/2012, 14:44
    Kate Tasker
  • This looks so interesting and tasty, I really like the concept…..on my to do list :)

    Reply

    by Jackie Martini on 10/10/2012, 17:23
    Jackie Martini