The wonton. The less glamorous sister to the dumpling.
Wontons are my ultimate comfort food but I’ve served these a little different to how we ate them growing up.
This recipe makes 50 wontons and freeze well. So enjoy some now and freeze the rest for later. Wonton wrappers often come in packs of 100 so just double the recipe, or freeze half the wrappers. If you want to make the full 100 wontons, you might want to employ an extra pair of hands or put on your favourite podcast and settle in.
Pork and prawn wontons
- 500g (1 lb) pork mince
- 250g (1/2 lb) shelled prawns, chopped
- 1 cup finely chopped cabbage
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon five spice powder
- 50 wonton wrappers
- Place the filling ingredients together in a large bowl and mix well.
- Take 1 wonton wrapper and place a heaped teaspoon of filling into the centre. Resist the temptation to overfill or you will not be able to get a good seal. Fold into a triangle, then pleat closed. Don’t worry about making perfect pleats. The pressure of the water will tighten these up on cooking. Place complete wonton on a plate or board. Repeat until you have 50 wontons.
- To cook, bring a pot of water to the boil. Once boiling, add 5-10 wontons per appetite. Do not overcrowd, cook in batches if needed. Swirl with a wooden spoon at the start to keep wontons in motion and boil for 3-4 minutes until cooked.
- Drain, transfer to a bowl and serve drizzled with a tablespoon each of chilli oil, light soy sauce and black vinegar. Garnish with chopped spring onion and fresh ginger if you’re feeling fancy.
NOTE: These wontons can be placed spread out on a board, flash frozen and then transferred to a bag or container. To cook from frozen, simply add 2 minutes to the cooking time.
These wontons are also great served with noodle soup with bok choy or broccoli.