Steamed pork & prawn wontons

Steamed pork & prawn wontons

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(11 ratings)

Ready in 45 mins

More effort

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

  • kcal36
  • 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

    Prawn

    praw-n

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

  • 2 spring onions, chopped small
    Spring onions

    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 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
    Water chestnuts

    Water chestnuts

    war-ta chest-nutz

    An ingredient with a very unusual, utterly reliable crunch and

  • about 36 wonton wrappers, 9cm square, thawed if frozen
  • large lettuce leaves, or baking parchment, for steaming
    Lettuce

    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 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 onions

    Spring onion

    sp-ring un-yun

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

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, questions and tips

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hollyj
16th May, 2010
1.05
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
16th May, 2010
1.05
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
16th May, 2010
1.05
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
16th May, 2010
1.05
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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