Pork Wontons

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Having a party? These Pork Wontons make for a tasty party snack! These authentic Chinese wontons are filled with a yummy mixture of pork, pak choi and water chestnuts. You can even freeze these delicious morsels to fry at a later date.

Pork Wontons
Prep time
Cook time
Total time
Serves: 12
  • 250g (9 oz) minced pork
  • ½ teaspoon salt
  • 1 tablespoon soy sauce
  • ½ (220g) tin water chestnuts, drained and finely chopped
  • 1 oz bamboo shoots, drained and finely chopped
  • 6 spring onions, finely chopped
  • 75g (3 oz) beansprouts, finely chopped
  • 1 egg, beaten
  • 2 leaves pak choi, finely chopped
  • 1 tablespoon Chinese rice wine or sake
  • 60 wonton wrappers
  • 2L (3¼ pints) rapeseed oil for frying
  1. Get a large bowl. Put in the rice wine, pak choi, egg, beansprouts, spring onions, bamboo shoots, water chestnuts, soy sauce, salt and pork. Mix it together.
  2. Put 1 teaspoon of the pork mixture in the centre of each wonton wrapper. Form a triangle by folding the edges of the wonton. Press the edges together with a moistened finger. Fold in half again (lengthwise), fold back and bring the corners together. Press the two corners together.
  3. Get a frying pan or wok. Heat oil over high heat. Fry the wontons for 2 minutes. Put the wontons on paper towels to drain the excess oil.
You can buy wonton wrappers in most Asian shops.

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