Pork and Bok Choy Wontons

Pork and Bok Choy Wontons


42 people made this

Wontons are a great party snack. This recipe also freezes well. You can buy wonton wrappers in Asian supermarkets.

Mr. Kirk

Serves: 12 

  • 250g pork mince
  • 1/2 teaspoon salt
  • 1 tablespoon soy sauce
  • 1/2 (220g) tin water chestnuts, drained and finely chopped
  • 30g bamboo shoots, drained and finely chopped
  • 6 spring onions, finely chopped
  • 75g beansprouts, finely chopped
  • 1 egg, beaten
  • 2 leaves bok choi, finely chopped
  • 1 tablespoon Chinese rice wine or sake
  • 60 wonton wrappers
  • 2 litres vegetable oil for frying

Preparation:1hour  ›  Cook:10min  ›  Ready in:1hour10min 

  1. In a large bowl, mix the pork, salt, soy sauce, water chestnuts, bamboo shoots, spring onions, beansprouts, egg, bok choi and rice wine.
  2. Place 1 teaspoon of the pork mixture in the centre of each wonton wrapper. Fold the edges to the centre forming a triangle. Gently press together the edges with moistened fingers. Fold in half again lengthwise, then fold back and bring together the corners. Press two corners together.
  3. In a heavy frying pan or wok, heat oil over high heat. Deep fry each wonton 2 minutes. Remove and drain on paper towels.

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Reviews (5)


Great tasting recipe. had a lot of filling left over, not knowing how many wrappers to buy. But, that was o.k.; I added it to my fried rice. - 29 Sep 2008


These are the best won tons I've ever had...well worth the time and effort to make! - 29 Sep 2008


Very good receipe. There may have been too much vegetables. Try adding a little more pork to make the wontons more filling. - 29 Sep 2008

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