Steamed pork & prawn wontons

Steamed pork & prawn wontons

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


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



    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 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…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
18th Nov, 2013
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.
29th Mar, 2013
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 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?
5th Jan, 2013
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.
16th Jan, 2012
I forgot to rate on my post :-)
16th Jan, 2012
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
4th Jan, 2012
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!
24th Jul, 2011
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.
1st May, 2011
Want to stop saying that Holly? :p
14th Apr, 2011
Really nice, but the ends of the dumplings were a bit chewy
4th Feb, 2011
Tasted wonderful, but stock to bamboo basket, what did I do wrong


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?