Rated 3.88 out of 5 based on 8 votes
- 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
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.
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
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
These look amazing Amanda!
Love wontons – also it’s not a wonton without a water chestnut! I love the crunch!
It looks good Amanda….
I love wontons! YUM!
This looks so interesting and tasty, I really like the concept…..on my to do list