Wontons With Spring Onion, Ginger and Vinegar Dressing

"My conservative mum described these as a "taste sensation"! They are truly beautiful, a mix of flavours that everyone seems to love. Easy to make too, from Kylie Kwong's book "Simple Chinese Cooking". I actually use 150gm minced pork rather than prawns as that's what we prefer; if you're going to do this, just increase the cooking time by a couple of minutes. Prep time does not include 30 minutes refrigeration. Serves 4 as an entree."
 
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photo by tunasushi photo by tunasushi
photo by tunasushi
photo by tunasushi photo by tunasushi
photo by Fairy Nuff photo by Fairy Nuff
photo by Fairy Nuff photo by Fairy Nuff
Ready In:
40mins
Ingredients:
18
Serves:
4
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ingredients

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directions

  • For the dressing, combine all ingredients in a bowl and set aside.
  • For the wontons, peel and de-vein prawns, then dice meat - you should end up with about 150gm diced prawn meat. Combine meat with rest of wonton ingredients, excluding wrappers, and cover and refrigerate for 30 minutes.
  • Fill and shape the wontons as desired; seal by running a finger dipped in water around the edges. (Kylie lays out how to fill beautiful-looking wontons step by step in her book, but I can't describe it properly!).
  • Bring a large saucepan of water to the boil and drop wontons, in batches, into the water and cook for 2 minutes or until just cooked - test one to be sure.
  • Remove wontons with a slotted spoon and drain. Arrange wontons on a platter and serve immediately, drizzled with plenty of dressing.

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Reviews

  1. Good wontons. They need a little bit more soy in the pork, I think. We didnt really like the dressing...It tasted a bit odd. There was a bit too much soy in it........Other than that, A good fail-proof recipe. Thanks
     
  2. Wpw Beck...these were amazing. I did as you do and used pork but otherwise followed the recipe (except I deep-fried them rather than steaming). Great flavour....all of the family loved them. We love our Asian dinner nights and this is definitely going to be made again!!
     
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RECIPE SUBMITTED BY

I live in Melbourne with my gorgeous husband Andy! We're both total foodies who love making and eating dishes of all sorts - I normally try at least 4 new recipes a week. We both do swing dancing and are totally obsessed with our two beautiful cats, Couscous (mine) and Moo(DH's). Couscous loves red wine and savoury food, while Moois addicted to frozen yoghurt and chocolate. It's a full time job trying to eat dinner in peace!
 
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