Name: Steamed pork & prawn wontons
Total time: 45 min
Yield: Makes 35-40
Cuisine: Chinese
Ingredients: 175g minced pork; 85g peeled prawn thawed if frozen and finely chopped; 2 spring onions chopped small; 2 fat garlic cloves crushed; 2 tsp grated root ginger or purée; 2 tbsp oyster sauce; 1 tsp sesame oil; 5 water chestnuts (from a can), drained and finely chopped; about 36 wonton wrappers 9cm square, thawed if frozen; large lettuce leaves, or baking parchment, for steaming; 2 tbp soy sauce; 2 tbsp dry sherry; 2 tsp grated fresh root ginger or purée; shreds of spring onion or sesame seeds, to garnish

Home
Recipes
Steamed pork & prawn wontons

Steamed pork & prawn wontons

Good Food team

Save recipe

Makes 35-40

More effort

Total time: 45 mins

Ready in 45 mins

A star rating of 4.3 out of 5.15 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Warm chicken noodle salad

A star rating of 4 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

175g minced pork
85g peeled prawn

thawed if frozen and finely chopped
2 spring onions

chopped small
2 fat garlic cloves

crushed
2 tsp grated root ginger

or purée
2 tbsp oyster sauce
1 tsp sesame oil
5 water chestnuts

(from a can), drained and finely chopped
about 36 wonton wrappers

9cm square, thawed if frozen
large lettuce

leaves, or baking parchment, for steaming

For the dipping sauce

2 tbp soy sauce
2 tbsp dry sherry
2 tsp grated fresh root ginger

or purée
shreds of spring onion

or sesame seeds, to garnish

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per wanton

kcal36
fat1g
saturates1g
carbs5g
sugars1g
fibre1g
protein2g
salt0.46g

low

Method

step 1

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

Recipe from Good Food magazine, June 2005

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.15 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now