About this recipe: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.
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
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Method 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.