Pork & Lemongrass Wontons
Despite this being titled "wontons", the filling is also perfect great as a dumpling/gyoza filling. It's great boiled, but damn is it excellent pan-friend until it takes on a crispy bottom...
Imagine juicy pork mince mixed with zingy lemongrass, garlic, and ginger, with a touch of chili heat for some excitement. The lemongrass brings that fresh, citrusy vibe, while fish sauce adds a punch of salty umami goodness.
Ingredients
For making the wrappers from scratch (or buy some shop-bought wonton wrappers!)
- 250g plain flour
- 125ml water
- Pinch of salt
For the filling:
- 150g Chinese cabbage, finely chopped
- 1 stalk lemongrass, finely minced
- 250g pork mince
- 2 cloves garlic, minced
- 1 tsp freshly grated ginger
- 1 mild red chilli, finely chopped
- 1 tsp salt
- 3 tbsp fish sauce
- Handful of coriander, chopped
To serve:
- Fresh coriander
- Soy sauce
- Chilli oil
Pair it with
Instructions
- 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.
- 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 center. 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.
- 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.
- 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
Video demonstration
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