Pork Wontons

Published : April 29, 2019

This pork dumpling filling is fabulously versatile. Use it to fill spring roll wrappers and fry them or roll the mixture into balls and fry them as mini meatballs. The flavours are wonderful and children love to roll, fill and eat this yummy mixture - any way it is presented!

1 tsp vegetable oil
2 garlic cloves, crushed
1 tsp ginger, freshly grated
5 spring onions, finely chopped
1/2 cup carrots, finely chopped
300g ground pork meat (or meat taken from seasoned pork sausages)
2 tbsp oyster sauce
3 tsp soy sauce
1/2 tsp sesame oil
1 tsp cornflour
Wonton skins

Method

Heat vegetable oil in a wok. Add garlic, ginger, spring onions and carrots and stir-fry for a couple of minutes. Remove the vegetables to cool.
Place the pork mince, sauces, oil and cornflour in a bowl and mix together. Mix in the cooled vegetable mixture.
Place a spoonful of mixture into the centre of a wonton skin. Moisten the edges with water and pull together to create a little parcel, pinching the edges together at the top.
Line a steamer (double saucepan is fine) with waxed paper and place the dumplings inside in a single layer. Cover and steam over simmering water for around 12 minutes.
Serve with salt-reduced soy sauce.

Options

Spring Rolls - place the filling on the edge of the spring roll wrapper and roll up folding in the edges. Place in the fridge to cool a little before frying in vegetable oil.

Meat Balls - add breadcrumbs to the recipe until you feel you can roll the mixture. Roll into small balls and shallow fry until browned and cooked through.

Recipe courtesy of Vanessa Baxter.