Ingredients: (makes 72 wontons!! – I did this in a large batch for sharing with my family and freezing for future use, but you can half the recipe if needed)

• 800g wonton pastry (I brought 2 packets from the Chinese supermaket. They are in the frozen section usually, so I left mine out in the fridge overnight to defrost)
• 500g pork mince – I used 10% fat for a better taste, rather than the 5%
• 250g raw prawns – chopped finely
• 1 bunch of spring onions
• 1 large piece – around 2 inches of ginger, grated
• 1 tbsp white pepper
• 1 tbsp rice wine vinegar
• 1 tbsp sesame oil
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce

Method:

1. Prepare the filling by mixing the pork mince and prawns in a large bowl.
2. Add in the other ingredients to this and mix well until combined.
3. Fill your wontons by placing 1/2 tsp of mixture in the centre. Then use your finger to spread water on the sides and fold the wonton in half. Next, putting a drop of water on the corners, fold in both corners to make a wonton shape. I would recommend watching a youtube tutorial for a clearer instruction on how to fold these.
4. Repeat until all the wonton wrappers are used up – please be aware that this takes a few hours!! So put on your favourite show or get a helping hand. Make sure that you take your time and ensure that the sides are well sealed when wrapping them, so they do not leak when cooked later.
5. These can now be easily frozen in a sealed bag and reheated.
6. When eating, boil the wontons in hot water or hot chicken stock (for an incredible taste). If cooking from fresh, they take about 5 minutes on a gentle heat, if cooking from frozen, about 8 minutes. You could always steam or pan fry these too, but I think wontons taste best boiled. Once they are slightly more translucent, this is when they are ready. I always just break one in half to double check.
7. Once cooked, either serve with chicken stock and green veg such as choi sum/ pak choi to make a classical Chinese wonton soup, or coat with your favourite chilli oil. My current favourite, is making a mixture of chilli oil, black vinegar and ginger and serving with the dim sum- Din Tai Fung style!

Enjoy! X