Once you make these at home, takeaway wontons just won’t hit the same
These Better Than Takeaway Pork and Prawn Wontons are everything you love about dumpling house wontons, but made right in your own kitchen. Juicy pork, sweet prawns and simple seasonings make every bite worth it.
Making wontons at home might sound fiddly, but once you try it, you’ll realise how simple and satisfying it is. Folding them is actually a bit of fun, and you don’t need to be perfect. Rustic homemade wontons still taste incredible.
These Better Than Takeaway Pork and Prawn Wontons are one of those recipes that feel a little special but use very everyday ingredients. Pork mince, prawns, snow peas and a handful of Asian sauces come together to make a filling that’s juicy, savoury and full of flavour.
The best part is how versatile they are. You can boil, steam or fry them depending on your mood, and they freeze brilliantly for quick meals later. Once you have a stash in the freezer, dinner is never far away.
Why You’ll Love These Pork and Prawn Wontons
• Better than takeaway with a juicier filling and fresher flavour
• You can boil, steam or fry them depending on what you feel like
• Freezer friendly and perfect for make ahead meals
• Made with simple supermarket ingredients
• Great for entertaining and party platters
• Surprisingly easy and fun to fold once you get the hang of it
How to Fold Wontons
• Lay a wonton wrapper flat and place about 2 teaspoons of filling in the centre
• Dip your finger in water and lightly wet two edges of the wrapper
• Fold over to form a triangle and press around the filling to remove air pockets
• Dab a tiny bit of water on one bottom corner
• Bring the two bottom corners together and press to seal
• Set finished wontons on a tray dusted with cornflour to stop sticking
You can stop at the triangle fold if you prefer simple dumpling style wontons. They still taste just as good.
I like to use Supreme Wrappers which are available from Coles supermarkets. I love the colour and texture of them but regular wrappers from Woolies or your Asian grocer work just as well.
Step-by-step
How to Cook Wontons 3 Delicious Ways
One of the best things about these wontons is how flexible they are to cook. You can boil, steam or fry them depending on what you feel like or what you’re serving them with.
Boiling
Bring a large pot of lightly salted water to the boil. Add wontons in batches so they don’t overcrowd the pot. Cook for 4 to 5 minutes or until they float and the filling is cooked through. Remove with a slotted spoon and serve with sauce or in broth.
Steaming
Line a steamer with baking paper and cut a few slits to let the steam through. Arrange wontons in a single layer without touching. Steam for 6 to 8 minutes or until the filling is firm and cooked through. Serve straight away with dipping sauce.
Deep Frying
Heat oil to 180°C in a saucepan or wok. Carefully cook wontons in small batches for about 3 to 4 minutes until golden and crispy. Drain on paper towel and serve hot with your favourite dipping sauce.
All three methods work from frozen too. Just add a couple of extra minutes to ensure they cook through properly.
Tips for Perfect Wontons
• Mix the filling until sticky and well combined so the wontons hold together and stay juicy
• Don’t overfill the wrappers or they can split during cooking
• Press out any air pockets when sealing to prevent them opening in the water
• Keep wrappers covered with a damp towel so they don’t dry out while you fold
• Lightly dust your tray with cornflour to stop wontons sticking
• Cook in batches so they don’t overcrowd the pot or steamer
• Wontons are cooked when they float and the filling feels firm
• Taste test one first if you’re unsure, especially when boiling or steaming
Serving suggestions
These wontons are incredibly versatile and can be served in so many delicious ways depending on the occasion. For a comforting meal, serve them boiled in a light broth with spring onion and a drizzle of sesame oil to create a simple wonton soup. If you’re after something quick and flavour packed, toss steamed wontons with soy sauce and chilli oil for an easy dumpling bowl.
They also shine as party food. Deep fried until golden and crispy, they’re perfect with sweet chilli or plum sauce for dipping. You can add them to a noodle soup with vegetables for a more filling dinner, or dress them up with chilli crisp, fried shallots and fresh coriander for big flavour. For entertaining, a mixed platter of boiled and fried wontons with a few dipping sauces always goes down a treat and disappears fast.
Storage and Freezing
Freshly made wontons can be stored in the fridge for a few hours before cooking, but they are best cooked the same day. The wrappers can soften and become sticky if left too long. If you do need to refrigerate them briefly, place them on a tray dusted with cornflour and keep them loosely covered so they don’t dry out.
Freezing is the best option for longer storage and works beautifully for this recipe. Arrange the uncooked wontons in a single layer on a lined tray, making sure they aren’t touching. Freeze until firm, then transfer to a container or zip lock bag. This prevents them sticking together and lets you grab just what you need.
You can cook wontons straight from frozen with no thawing required. Simply add a couple of extra minutes to the cooking time and make sure the filling is cooked through. Properly frozen, they keep well for up to two to three months, making them perfect for quick dinners or last minute entertaining.
FAQ’s
Can I substitute the prawns?
You can replace prawns with extra pork mince or even minced chicken, but the prawn and pork combo gives the best flavour and juiciness.
How do I know when wontons are cooked?
When boiling, they will float to the surface and the filling will feel firm. Cut one open if you’re unsure. The pork should be fully cooked with no pink remaining.
What dipping sauces work best?
Soy sauce, dumpling sauce, chilli oil, sweet chilli sauce and chilli crisp all pair beautifully with these wontons.
pork and prawn wontons
There’s something really special about making your own wontons from scratch, and these Pork and Prawn Wontons prove it’s easier than you might think. Once you’ve made a batch and stocked your freezer, you’ll always have a quick, flavour packed meal ready to go. If you try this recipe, I’d love to hear how it turned out for you. Leave a comment and let me know your favourite way to cook and serve them.
pork and prawn wontons
More Recipes You Might Like:
- Chinese Sweet & Sour Sauce
- The Best Dumpling Sauce (4 Ingredients)
- Thai Prawn & Pork Spring Rolls
- Chilli Garlic Crisp Oil
- Chinese Ham and Chicken Rolls (Cheat’s Version!)
- Prawn Toast (Shrimp Toast)
- Crispy Prawn Balls
Better Than Take Away Pork & Prawn Wontons
Ingredients
- 200g pork mince
- 150g green prawn meat, roughly chopped
- 50g snow peas, finely sliced
- 1 tablespoon cornflour
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese cooking wine (Shaoxing Wine)
- 1 tablespoon chopped coriander leaves and stems
- 2 teaspoons grated fresh ginger
- 2 teaspoons sesame oil
- 1 teaspoon chicken stock powder
- 1 teaspoon caster sugar
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- 250g packet square wonton wrappers (approx 25 in the packet – See Notes)
Instructions
- To make the filling, combine all ingredients (except wonton wrappers) in a bowl. Mix together well for about 2 minutes or until the mixture is sticky and very well combined. You can use the mixture immediately to fill your wonton wrappers or cover and chill in the fridge for up to 24 hours.
- Fill a small bowl with a some water and set aside. Working with one wrapper at a time, place about 2 teaspoons of filling into the centre of the wonton wrapper. Using a lightly wet finger, dab some water along 2 edges of the wrapper, then fold the wrapper over to form a triangle, pressing to seal. Squeeze gently around the filling to remove any pockets of air.
- Dab a little water in the bottom right corner then bring the two corners together and seal to form a diamond shape. Transfer to a lined baking tray and repeat with remaining wrappers and filling. You can either cook the wontons immediately or cover with plastic wrap and freeze until firm. Once firm transfer to a zip-lock bag and freeze until required.
- Bring a large saucepan of lightly salted water to the boil. Working in batches, cook the wontons for 4-5 minutes or until they float to the surface and the filling is firm and cooked through. Remove with a slotted spoon or spider and transfer to bowls. Repeat with remaining wontons. TIP: See post above or Notes below on more ways to cook these wontons.
- Serve dumplings with your favourite sauce – soy sauce, dumpling sauce, chilli sauce or my Chilli Garlic Crisp Oil. Garnish with coriander and fried shallots. Serve.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Use fresh green prawns if you plan to freeze the wontons, as previously frozen prawns are a food safety concern when refrozen.
- Wonton wrappers dry out quickly, so keep them covered with a damp cloth while folding.
- If your wonton wrapper packet has more than 25 wrappers, you can stretch the filling slightly or add a little extra pork mince.
- Wontons are cooked once they float, but the filling should feel firm to ensure the pork is cooked through. Always test one first by cutting it open.
- These cook beautifully straight from frozen, just add a couple of extra minutes.
- TO DEEP-FRY WONTONS
Heat enough oil in a wok or saucepan until 2/3 full with vegetable oil. Heat till 180C. Cook in batches for 3-4 minutes or until golden brown and cooked through. - TO STEAM
Fill a wok or deep frying pan with water to come 1/2 way up the sides. Top with a steamer and line with baking paper which you have cut some slits in. Add the wontons, cover and steam for 6-8 minutes or until firm and cooked through. Alternately cook in a steamer according to manufactures directions.
Yum! These wontons were such a hit. I’m going to make a few more batches to add to my freezer for easy meals! So delicious
Thank you Emily. So glad you enjoyed them. They are a great stand by meal to have in the freezer! 😊