By Marie Muccio

Not just any wontons but juicy wontons bursting with delicious flavours of pork, ginger and soy. They are a lot easier to make than you may think. 

What are wontons you ask? Wontons originate from Northern China and are very similar to dumplings. The main difference between wontons and dumplings is that dumplings have a thicker skin. 

Homemade wontons taste so much better than takeout. Anyone who is following my blog will know I’ve been obsessed with wonton soup this winter. The only thing that can make wonton soup better is wonton soup with homemade wontons. 

Wontons are great in an aromatic broth with noodles and bok choy. But they are Equally as good served as a side or starter with soy and chilli oil. It’s the perfect way to warm up on a cold day.

I usually account for approximately 5-6 wontons per person. 

What I love about wontons is they freeze so well! My kids enjoy them too so we always have the freezer stocked. It’s a lot easier to make these in batches! Steam what you need and freeze the rest for later.

Having them on hand is great for a really easy dinner or snack when the wonton cravings strike. 

Did you know that “wonton” translates to clouds in Cantonese, because in wonton soup the floating wontons look like clouds in the broth. Just a fun bit of trivia for you! 

Hopefully this will inspire you to give homemade wontons a try.

Enjoy!

For this and more recipes you can also check out my food blog at www.mrsfoodiemumma.com

Homemade Wontons 

INGREDIENTS

• 25 Wonton wrappers
• 400 g mince pork (ground pork)
• 1 tbs ginger finely grated
• 2 tbs fresh coriander finely chopped
• 2 spring onions very finely sliced
• 1 tbsp soy sauce
• 3 garlic cloves crushed
• 1 small red chilli deseeded and finely diced (optional)

INSTRUCTIONS

Add all the wonton filling ingredients in a medium size bowl. Mix together until everything is well combined.

Place the wonton wrappers on a clean work surface and then turn them on an angle so you are looking down at a diamond shape. 

Place 1 teaspoon of filling in the centre. Brush the top two edges with water then fold over to seal, making sure you press out any air bubbles.

Brush water on one corner and bring corners together, pressing to seal.

Line a steamer basket with baking paper, allowing a few millimetres gap around the edge to allow the steam to escape. Alternatively cut incisions in the baking paper. Place the wontons in a single layer over the paper. Steam for 6-8 minutes or until cooked through.

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