Crispy Wontons


I find minced pork so versatile that it is a must have in my fridge/freezer.

I reached for it each time I run out of ideas to cook or in idle mode. I used it for noodle soup, stir fry, with steam egg, steam tofu, the meatball for pasta and in the stew, the list is endless.

I recently cooked a batch of Char Siew (Chinese BBQ/grill pork) and decided to make some wontons to go with it.

My PoPo (granny) used to run a Wonton noodle stall, and to this Cantonese family, Wonton and Char Siew are inseparable.
The children like it deep fried while the adults find comfort in the wonton soup.
Either way, they make great appetiser and snack.

Just need to get a packet of ready-made wonton wrappers, and with the minced pork on hand, I am ready to roll or wrap in this case.

Typically, light soy sauce, cornflour, pepper and sesame oil are used to marinate the minced pork. Some may add minced carrot, minced prawns, chopped spring onion, chopped chestnut to the minced pork.
That's the beauty of home cooking, you may add whatever fancy you.

Dried sole fish is crucial for Cantonese wontons. It makes a difference to the dish with its smoky flavour, further enhanced by the toasting/grilling.

Lean minced pork is excellent for this recipe as cornflour is added to act as a binder and tenderizer.

For the strong heart, I dare you to add a teaspoon of lard to the minced pork.
As for the weak heart, you may substitute it with sesame oil.

You will need: (make 40)

250gm minced pork.
1 packet of ready-made wonton wrappers
1 tablespoon of soy sauce or fish sauce
1 tablespoon of oyster sauce
1 teaspoon of dried sole powder
dash of pepper
1 teaspoon of cornflour
1 teaspoon of oil
enough oil to deep fried


1. Grilled the dried sole fish in an oven or toaster. Be careful not to burn it. When cool, grind into powder.

2. Marinate the meat well ahead of time. The longer left marinated, the tastier will be.

3. Place a small amount of minced pork on the wrapper and fold to form a triangle.

4. Smear the corners of the wrapper with egg white and press out the air before you fully seal the wrapper.

5. Wet egg white on the left corner (top side) of the wrapper.

6. Wet the right side (underneath) of the wrapper with egg white

7. Gently pull together and press firmly to form these cuties.

8. Deep fried or boil as you preferred.

9. To deep fried, heat oil over medium heat in a wok or large sauce pan, a few at a time. Don't  overcrowd the wok. Fried till crispy golden brown and serve warm with chilli, tomatoes or mayonnaise sauce.

Cooks' Note:

1. If cooking wontons for soup, boil it separately. Do not cook/boil it in the soup/broth.(Home made chicken stock, store bought broth, chicken cubes)

2. Do a test run to get your taste right.

3. An egg wash helps the wonton wrapper sticker together so that the filling doesn't pop out. The trick is to press out the air before you fully seal the wrapper.

4. Wonton wrappers will dry out if left in the open for too long, you may cover it with a damp tea towel to keep it from drying out while wrapping; keep balance wrappers in a sealed container.

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