Wonton, Steamed or Deep Fried

Recipe by Bergy
YIELD: 40 Wonton


  • 1
    (8 ounce) package wonton wrappers (sold in any grocery store)
  • 6
    dried Chinese mushrooms (or use 5 fresh mushrooms, finely chopped)
  • 3
    tablespoons bamboo shoots, finely chopped
  • 4
    ounces prawns, finely chopped
  • 4
    green onions, finely chopped
  • 8
    ounces pork, finely minced
  • 1
    teaspoon salt
  • 1
    tablespoon light soy sauce
  • 1
    teaspoon sesame oil
  • 1
    clove garlic (optional)


  • If using dried mushrooms (and these are the best) soak them in hot water for 30 minutes, squeeze out the moisture, discard stems and chop finely.
  • combine remaining ingredients, mix well.
  • put a small amount of filling, about a 1/2 tsp, on each wonton wrap.
  • moisten the edges of the wrap with water and fold over to form a triangle, points should be slightly overlapping and press together.
  • Then bring the two ends together, dab with a little of the filling mixture where they join and seal.
  • You may now deep fry them over medium heat for about 2 minutes or until golden Or you may add them to soup and cook them for about 5 minutes in the soup& serve.
  • Or you may steam them by placing them in a steamer do not layer them, and stem for about 10 minutes.