Preparation time

• Total: Approximately 1 Hour 15 minutes
• Preparation: 1 Hour
• Cooking: 15 minutes

Ingredients 

Filling

• 1/2 lb (225 g) Minced pork
• 1/2 lb (225 g)Prawns , peeled, chopped into small pieces
• 1 tablespoon ginger , finely grated
• 2 green onions , minced
• 2 tablespoons Shaoxing Wine (or dry sherry)
• 1 tablespoon Light Soy Sauce (or soy sauce)
• 1/2 teaspoon Salt
• 2 tablespoons Sesame Oil

Wonton

• 1 pack wonton wrappers Approx (80 wrappers)
• Oil spray (If Air Frying)

Dipping sauce

• 4 tablespoons rice vinegar
• 2 teaspoons sugar
• 1 bird eye chilli pepper , thinly sliced (remove the seeds for a less spicy sauce)
• 1 clove garlic , finely minced
• 1/8 teaspoon salt

Instructions

Make the filling

Combine ground pork, prawn, ginger, green onion, soy sauce, Shaoxing wine and salt in a big bowl. Stir to mix well. Add the sesame. Stir until everything combines well together and the mixture feels a bit sticky.

Wrap the wonton

1. To make wontons, place a wonton wrapper in one hand, scoop a teaspoon of wonton filling and place it near the narrow side of the wonton wrapper (you can add more filling to the wonton if you like, as long as you can still wrap it). Fold the narrow side over the filling, then roll the filling all the way through the other side of the wrapper. Bind both ends and press together to lock the filling inside the wrapper. Brush a thin layer of water onto the wonton wrapper and press the ends together.
2. Make one wonton at a time, and line up all the wontons on a big wooden cutting board. If you aren’t going to boil the wontons immediately, use a damp paper towel (or cheesecloth) to cover the wontons to prevent them from drying out.
3. If you aren’t going to cook the wontons the same day, place them in an airtight container with several layers of wet paper towels on the bottom. This way, they can be stored in the fridge for up to 2 days.

Cook the wonton by deep frying

Heat 2” (5 cm) oil in a tall pan or a medium-size pot. Add the wontons a few at a time without crowding the pan. Fry in medium heat until both sides turn golden crispy, flipping once or twice every minute for even frying. Transfer to a plate to cool. Only fry the portion you plan to serve.

Cook the wonton in the air fryer

1. Spray the wontons with oil and place them in the air fryer basket without overlapping.
2. (You can use a perforated parchment sheet on the bottom to prevent sticking).
3. Air fry at 350°F (176°C) for about 4 to 5 minutes, until golden. Flip the wontons over and air fry for 3 to 4 minutes longer, until golden brown and crisp. Serve hot with dipping sauce as an appetiser.

Store and reheat

1. Freeze any wrapped and uncooked wonton if you plan to serve them later. They are OK to store in the fridge if you will cook them within 2 days.
2. To cook frozen wonton, deep fry or air fry without thawing the wontons. It takes a little longer to cook them but not by much.

Nutrition: