Pork and prawn wontons in chilli oil sauce

45 minutes


Pork and prawn wontons

  • 1 packet wonton wrappers, (200g)
  • 80g of pork mince
  • 80g of prawns, minced
  • 20g of dried wood ear mushrooms, rehydrated in boiling water
  • 1 knob of ginger, peeled and finely chopped
  • 2 tsp Shaoxing wine
  • 1/4 tsp chilli oil, flakes from the jar
  • 1/4 tsp ground white pepper
  • 1 pinch of salt

Chilli oil sauce

  • 3 tbsp of chilli oil, without flakes
  • 2 tbsp of light soy sauce
  • 2 tsp sugar
  • 4 garlic cloves, peeled and crushed
  • 3 tbsp of black vinegar, (Chinkiang vinegar)
  • 2 tsp sesame oil
  • 2 spring onions, green parts only, finely sliced


To make the sauce, mix all the ingredients together, except for the spring onions. Set aside
Make the wonton filling by mixing all the ingredients together in a mixing bowl
To fold the wontons, lay one wrapper flat in your left hand (if you are right handed), then add 1 teaspoon of the filling in the centre. Moisten your finger with a little water, then moisten the edges of the wrapper and fold in half to form a triangle. Make sure they are sealed well
Bring the two corners together into the centre to form a ‘water caltrop’ shape. Set them aside on a floured plate as you're making them
Cook the wontons in gently boiling water in batches of no more than 5–6, for 4 minutes. Serve in the sauce, garnished with the spring onion