- 250g (9 oz) minced pork
- 1/2 teaspoon salt
- 1 tablespoon soy sauce
- 1/2 (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 (3 1/4 pints) rapeseed oil for frying
Prep:1hr › Cook:40min › Ready in:1hr40min
- In a large bowl, mix the pork, salt, soy sauce, water chestnuts, bamboo shoots, spring onions, beansprouts, egg, pak choi and rice wine.
- Place 1 teaspoon of the pork mixture in the centre of each wonton wrapper. Fold the edges to the centre forming a triangle. Gently press together the edges with moistened fingers. Fold in half again lengthwise, then fold back and bring together the corners. Press two corners together.
- In a heavy frying pan or wok, heat oil over high heat. Deep fry each wonton 2 minutes. Remove and drain on paper towels.
Great tasting recipe. had a lot of filling left over, not knowing how many wrappers to buy. But, that was o.k.; I added it to my fried rice. - 15 Sep 2008
These are the best won tons I've ever had...well worth the time and effort to make! - 15 Sep 2008
Very good receipe. There may have been too much vegetables. Try adding a little more pork to make the wontons more filling. - 15 Sep 2008