Better Than Take Away Pork & Prawn Wontons
These Better Than Takeaway Pork and Prawn Wontons are juicy, flavour packed and easy to make at home. Filled with pork, prawns and simple seasonings, they can be boiled, steamed or fried and are perfect for both weeknight dinners and entertaining.
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.