Pork Wontons

    1 hour 40 min

    This recipe makes enough for a party or you can freeze them in batches. Filled with pork, pak choi, water chestnuts and other wonderful ingredients, these tasty wontons are well worth making. You can buy wonton wrappers in Asian shops.

    63 people made this

    Serves: 12 

    • 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 

    1. In a large bowl, mix the pork, salt, soy sauce, water chestnuts, bamboo shoots, spring onions, beansprouts, egg, pak choi and rice wine.
    2. 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.
    3. In a heavy frying pan or wok, heat oil over high heat. Deep fry each wonton 2 minutes. Remove and drain on paper towels.

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    Reviews in English (33)


    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