Dim Sum – Pork Wontons Recipe

 

Pork Wontons

Deliciously crisp from deep frying, and packed full of flavour. It is amazing how much you can get into small wonton wrappers! There are many variations from the different regions of China, some simply folded into triangles, but the ones hand made are the most popular, as the Chinese believe in dexterity of the fingers! Traditionally made with minced pork, but you can find those made with shrimp or simple vegetables.

  • Serves:                                  12
  • Preparation Time:              1 hour
  • Cook Time:                          40 minutes

 

pork wontons

 

 

Ingredients:

  • 9oz/250g minced pork
  • ½tsp salt
  • 1tbsp soy sauce
  • 8oz/225g tin water chestnuts, drained and finely chopped
  • 1oz/30g bamboo shoots, drained and finely chopped
  • 6 spring onions, finely chopped
  • 2½oz/75g beansprouts, finely chopped
  • 1 egg, beaten
  • 2 leaves pak choi, finely chopped
  • 1tbsp Chinese rice wine, mirin or sake
  • 60 wonton wrappers
  • oz/2litres rapeseed oil for frying

Method:

In a large bowl, mix the pork, salt, soy sauce, water chestnuts, bamboo shoots, spring onions, beansprouts, egg, pak choi and rice wine/mirin/sake.

Place 1tsp of the pork mixture in the centre of each wonton wrapper. Fold the edges to the centre forming a triangle. Moisten your fingers and very gently press together the edges of the parcel. Fold in half again lengthwise, then fold back and bring together the corners. Press two corners together. You should have something that resembles a little tied bundle (may take you a few attempts on this!). Do keep moistening your fingers to ensure the bundles stick together around the seams.

In a heavy frying pan or wok, heat oil over high heat. Deep fry each wonton for 2 minutes. Remove and drain on paper towels to remove excess oil and maintain crispness.

Serve with a delicious sweet chilli or soy based dip for maximum flavour.

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If you fancy trying to learn how to make your own Dim Sum – Try one of our Dim Sum Cooking Classes

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