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Steamed pork & prawn wontons

Steamed pork & prawn wontons

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(10 ratings)

Ready in 45 mins

Moderately easy

Makes 35-40
Low fat but so impressive - you can find the wrappers in freezer cabinets of Asian food stores or speciality food halls

Nutrition and extra info

Nutrition per wanton

  • kcalories36
  • fat1g
  • saturates1g
  • carbs5g
  • sugars1g
  • fibre1g
  • protein2g
  • salt0.46g
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Ingredients

  • 175g minced pork
  • 85g peeled prawn, thawed if frozen and finely chopped

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 2 spring onion, chopped small

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 fat garlic clove, crushed
  • 2 tsp grated root ginger or purée
  • 2 tbsp oyster sauce
  • 1 tsp sesame oil
  • 5 water chestnut (from a can), drained and finely chopped
  • about 36 wonton wrappers, 9cm square, thawed if frozen
  • large lettuce leaves, or baking parchment, for steaming

    Lettuce

    lett-iss

    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

For the dipping sauce

  • 2 tbp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp dry sherry
  • 2 tsp grated fresh root ginger, or purée
  • shreds of spring onion or sesame seeds, to garnish

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

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Method

  1. Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts.

  2. Peel off a wonton wrapper and, with a pastry brush, lightly brush round the outside with cold water. Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill. Repeat until you have around 35-40. (These can be chilled for up to 1 hr on a tray lined with baking parchment.)

  3. For the sauce, mix together the soy sauce, sherry and ginger in a small bowl. To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket with lettuce leaves to fit.

  4. Arrange half the pouches in the basket (without them touching), cover and steam for 5 mins. Remove with tongs to a platter and steam the rest – check the water level. Serve, sprinkled with spring onion or sesame seeds, with the bowl of sauce.

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Comments (15)

emmarussell's picture

These are fantastic! They taste just like they do in restaurants, even the dipping sauce! We used shaosing wine instead of dry sherry as we already had a bottle. Can't wait to have these again.

eclectikat's picture
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These were fantastic! I swapped minced turkey for the pork and added a teaspoon of Chinese five spice to the mix. Couldn't find wonton wrappers so made my own which is easier than you'd think, got the recipe from about.com. Also didn't have lettuce leaves so hubby came up with the idea of steaming them resting on top of spinach leaves! To my surprise it worked perfectly. I used to live in Vancouver which has a huge Chinese population and tons of great dim sum restaurants and these were nothing short of what they would serve. Now if I could just find a way to make all the rest of the dim sums they served... Definitely making these again though. Anyone know if they freeze well?

honeybunee82's picture
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I love these! I make loads of them and keep them in the freezer uncooked in bags of 5 or 6. Then when I need some I just take them out and boil them (I find them still a bit too chewy when steamed). I like to add them to hot and sour soup to make it more filling.

joannelferguson's picture
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I forgot to rate on my post :-)

joannelferguson's picture
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I didn't have a bamboo steamer so i pan fried in 2 teaspoons of oil and a cup of water - they tasted lovely but I didn't think the filling looked very appealing - I will make again but I am going to make into spring rolls and add some beansprouts and grated carrot

orientalcracker's picture
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tried it with 2 different type of mince pork, can say the lean mince pork is the best, not chewy and tasted just like what I get from the chinese restaurant.

easy and brilliant!

mubalina's picture
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I really liked the flavors of these but not the steaming aspect. If I make them again I will fold them into triangles and boil them until they float. They seem to come out less chewy and gummy for me that way.

beverley_flora's picture
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Want to stop saying that Holly? :p

kristina11's picture
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Really nice, but the ends of the dumplings were a bit chewy

jrawlinson's picture

Tasted wonderful, but stock to bamboo basket, what did I do wrong

hollyj's picture
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So easy, so delicious, so good. And cheap too. We made loads and had them in the fridge for after work snacks! Great recipe.

hollyj's picture
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So easy, so delicious, so good. And cheap too. We made loads and had them in the fridge for after work snacks! Great recipe.

hollyj's picture
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So easy, so delicious, so good. And cheap too. We made loads and had them in the fridge for after work snacks! Great recipe.

hollyj's picture
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So easy, so delicious, so good. And cheap too. We made loads and had them in the fridge for after work snacks! Great recipe.

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