Hand holding crispy wonton

Golden ingot shaped crispy wontons!

Not so long ago, I held a “dumpling extravaganza” to celebrate Chinese New Year with friends. When I was young, we would go to my grandma’s for a big family dinner at this time of year. Her crispy wontons were always my favourite. As such, I had a go at my own recipe this year. Not as good as grandma’s but not bad!


  • 500 g pork mince
  • 275 g water chestnuts, diced
  • 24 raw prawns, diced
  • 3 whole spring onions, finely chopped
  • 3 cloves of garlic, minced
  • 4 tbsp chinese wine
  • 4 tsp soy sauce
  • 3 tbsp sesame oil
  • 3 tsp sugar
  • Wonton wrappers
  • Vegetable oil for frying


  1. Mix the pork, water chestnuts, prawns, spring onions, garlic, wine, soy sauce, sesame oil and sugar in a bowl to make the filling. Leave to marinade for at least 2 hours.
  2. Place 1 tsp filling in a wonton wrapper and fold. (In half is fine with a little water to seal the wrapper shut, but I folded them like ingots for good luck!) Repeat for other dumplings.
  3. Heat oil in a pot. When the oil is hot, deep fry the dumplings for 2-3 minutes, or until golden brown.
  4. Drain the dumplings on paper towel to remove excess oil.
  5. Serve while hot!

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