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Homemade Pork Wontons

  • Yield: 70 wontons


  • Minced pork (100g)
  • Ginger (1 small knob, peeled and grated)
  • Spring onion (scallion, ¼ stalk, finely chopped)
  • All-purpose soy sauce (½ tsp)
  • Sesame oil (1/3 tsp)
  • Salt and pepper to taste
  • Bok choy (½ bunch, finely chopped)
  • Wonton wrappers (35-40 sheets)
  • To serve — noodles – Hong Kong Style Egg noodles are best
  • Soy sauce – extra to serve


  1. Combine minced pork, ginger, spring onion, soy sauce and sesame oil in a bowl and mix well. Add about 1 tablespoon of cold water to loosen the mix. Season with salt and pepper and leave to marinate in the refrigerator for at least 30 minutes.
  2. Just before wrapping wontons, add in the bok choy (do this now, so that the ‘water’ from the vegetable is minimised)
  3. To make the wontons, place 1/2 tsp minced pork filling into the centre of a wrapper. Wet the edges of the wrapper with some water, then fold wrapper in half to make a triangle. Taking the two small tips of the triangle, bring them together to form a sort of crown. Repeat until all the ingredients are used up.
  4. To cook, boil a large pot of water and add wontons. Stir gently with the back of a wooden spoon. When water returns to the boil, add 250 ml (8 fl oz / 1 cup) cold water and leave to simmer until wontons float to the top of the pot boil. Drain and leave on the side.
  5. In a medium sized pot, boil water and add in the noodles, cooking according to the instructions. Drain well before tossing in 2 tablespoons of soy sauce and a dash of sesame oil. Mix to coat the noodles.
  6. To serve, place the noodles in a bowl and top with the boiled wontons. Serve with extra soy sauce or chilli sauce.
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