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Pork and Prawn Wontons

Iron Chef Shellie
Print Recipe


  • 50-60 wonton wrappers


  • 400 g pork mince
  • 150-200 g raw prawn meat, roughly chopped
  • 1 large spring onion, finely sliced
  • ¼ cup oyster sauce
  • ½ tsp sesame oil
  • white pepper


  • Place filling ingredients into a large bowl and using a spoon or spatula mix through thoroughly.


  • Prepare a small bowl of room temperature water to help seal the dumplings.
  • To wrap the wontons, lay your left hand flat and place a wrapper on top. Using your right hand spoon a heaped teaspoon of the filling into the centre of the wrapper (try to ensure you have a piece of prawn and spring onion in each scoop).
    Using the the index finger of your right hand, dip it in the water and spread it on the top two sides of the wrapper.
    Fold the dry edges on top of the wet edges so you have a triangle and press together to press out the air and tightly seal the dumpling.
    Using your index finger again, dab a spot of water on the left corner of the dumpling, and pull the right corner over and press it on top of the wet corner. There you have your first dumpling! Repeat with remaining filling and wonton wrappers.

To Freeze

  • To freeze the dumplings, first place them separated out on a tray lined with non-stick baking paper. Place in the freezer until frozen. Transfer to a ziplock bag, remove as much air as possible and place back in the freezer.
    Wontons can be boiled or deep fried straight from the freezer.


  • Wonton Soup:
    Boil the wontons for 3-4 minutes in a seperate pot to your broth so you don't have a starchy soup. Wontons are ready when they float to the surface. Serve with your favourite asian greens pre-blanched in the broth.
  • Wontons with Chilli Oil:
    Boil the wontons for 3-4 minutes or until they float. Drain and serve with your favourite chilli oil.
  • Deep Fried:
    Fry in batches, careful to not overcrowd the pan/wok/deep fryer. Fry until golden brown, allow to cool slightly before eating.