Minced Porkii Wontons

Minced porkii wontons can have as a snack in the evening. It is very popular among Chinese youngsters and always try another after having one. This recipe will make 25 to 30 wontons.
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  • 185 g (6 oz) minced pork
  • 115 g (3 oz) can water chestnuts, finely chopped
  • 1 tablespoon water
  • 1 tablespoon cornflour (cornstarch)
  • 1/2 teaspoon salt
  • 1/2 teaspoon Chinese rice wine or dry sherry
  • Dash of sesame oil
  • Dash of pepper
  • 30 wonton skins
  • Vegetable oil for frying

Minced Porkii Wontons


  1. To Prepare the filling: Mix together all ingredients except wonton skins and vegetable oil until meat and water chestnuts are combined into a uniform mixture. Divide into 30 portions.

  2. Put 1 tablespoon of the filling in the middle of a wonton skin. Diagonally fold the skin in half to form a triangle. Fold the edge containing the filling over about 1cm. Bring the 2 points together moisten one inner edge and pinch the edges together to hold. Repeat with remaining wontons and filling.

  3. Heat a wok, then add the vegetable oil. Deep fry the wontons over a medium heat until golden. Drain on paper towels and serve.