Steamed pork & prawn wontons

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• LisaW68

  22 February 2010

  LisaW68 rated this recipe

  

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• Holly

  16 May 2010

  Holly commented on this recipe

  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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• Holly

  16 May 2010

  Holly rated and commented on this recipe

  

  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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• Holly

  16 May 2010

  Holly commented on this recipe

  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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• Holly

  16 May 2010

  Holly commented on this recipe

  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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• Jansrecipes

  04 February 2011

  Jansrecipes commented on this recipe

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

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• Kristina

  14 April 2011

  Kristina rated and commented on this recipe

  

  Really nice, but the ends of the dumplings were a bit chewy

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• **Flora**

  01 May 2011

  **Flora** rated and commented on this recipe

  

  Want to stop saying that Holly? :p

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• mub

  24 July 2011

  mub rated and commented on this recipe

  

  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.

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• oriental

  04 January 2012

  oriental rated and commented on this recipe

  

  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!

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• Fergie

  16 January 2012

  Fergie commented on this recipe

  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

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• Fergie

  16 January 2012

  Fergie rated and commented on this recipe

  

  I forgot to rate on my post :-)

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• Lindsey

  05 January 2013

  Lindsey rated and commented on this recipe

  

  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.

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• eclectikat

  29 March 2013

  eclectikat rated and commented on this recipe

  

  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?

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Ingredients

• 175g minced pork
• 85g peeled prawns , 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

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Difficulty and servings

Makes 35-40

Preparation and cooking times

Ready in 45 mins

Low-fat

Ingredients

• 175g minced pork
• 85g peeled prawns , 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

Per wanton

36 kcalories, protein 2g, carbohydrate 5g, fat 1 g, saturated fat 1g, fibre 1g, sugar 1g, salt 0.46 g

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