1. To prepare the filling, combine all the ingredients in a bowl and stir in one direction for about 5 minutes using a fork or chopsticks, until everything is well mixed. Stirring in one direction helps the protein strands bind faster. If you want to check the seasoning, fry a small spoonful of the mixture until cooked through and adjust as needed.
2. Get a small bowl of water ready and set it aside. Place a wonton wrapper in the palm of your non-dominant hand, then add 1 teaspoon of the filling to the centre. Dip your finger in the water and moisten the edges of the wrapper. Gather the wrapper around the filling to create a small pouch. Repeat this process with the remaining filling and wrappers.
3. Boil a large pot of water and add the wontons, working in batches if necessary. Let the water return to a gentle boil and cook for about 5 minutes, or until the wontons float to the top.
4. Use a slotted spoon to remove and drain them, then transfer to a serving dish. Serve with soy sauce, sesame oil, or your favourite dumpling sauce.

Tips: This recipe makes plenty of wontons, so don’t feel you have to cook them all in one sitting. I often make a big batch so I can freeze them for another time. To do this:

• place the wrapped and uncooked wontons spaced out evenly on a baking tray lined with baking paper.
• place the tray in the freezer until the wontons are frozen solid.
• once frozen, remove and place them in a ziplock bag. *Do not put the wontons in the ziplock bag when fresh as they will stick together during freezing.
• cook directly from frozen

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FAQs

1. What is the flavour profile of lemongrass pork wontons?
Lemongrass pork wontons combine the fresh, citrusy notes of lemongrass with savoury, juicy pork, creating a fragrant and balanced flavour. The lemongrass adds a zesty brightness, making the wontons light and aromatic.

2. Can I make the wonton filling in advance?
Yes, you can prepare the filling up to a day in advance. Store it in an airtight container in the refrigerator until you’re ready to assemble the wontons.

3. What kind of wrappers should I use?
Square or round wonton wrappers work well for this recipe, typically found in the refrigerated section of Asian grocery stores or some supermarkets.

4. How do I properly seal the wontons?
Moisten the edges of the wonton wrapper with water, fold it over the filling, and press firmly to seal. You can either keep it as a simple triangle or pinch the corners together for a traditional shape.‍

5. How should I cook the wontons?
You can either boil, steam, or pan-fry them. For boiled wontons, cook them in simmering water until they float, then leave them in for an extra minute. For a crispy texture, try pan-frying with a bit of oil until the bottoms are golden, then add a splash of water, cover, and steam for a few minutes.

6. What dipping sauce pairs well with lemongrass pork wontons?
A simple dipping sauce made of soy sauce, rice vinegar, sesame oil, and a hint of chilli is perfect. You could also add a splash of lime juice to enhance the lemongrass flavour.

7. Can I make this recipe with a different protein?
Definitely! Ground chicken, turkey, or even shrimp can replace the pork, though it may slightly alter the texture and flavour. Just make sure to keep the lemongrass and other aromatics for that signature taste.

8. How do I know if the filling is seasoned enough?
Before assembling all your wontons, you can cook a small amount of the filling in a pan and taste to adjust seasoning if needed.

9. How many wontons does this recipe make?
The recipe typically makes about 30-40 wontons, depending on the amount of filling you use per wrapper. This quantity is great for a party appetiser or to freeze for future meals.

10. What’s the best way to serve these wontons?
Serve the wontons with your favourite dipping sauce and garnish with chopped spring onions, fresh coriander, or sesame seeds for extra flavour and texture.

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