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Really easy and delicious pork and coriander wontons with black vinegar and chili oil. I have used my favourite Fly By Jing chili crisp oil which you can buy online, although other Chinese chili oils will work too!

This recipe makes 60 wontons, I often freeze half of the pork mixture for another day.


Makes 60 wontons


500g fatty pork mince
1/2 bunch of fresh coriander, finely chopped
1 spring onion stalk, finely chopped
1 thumb of ginger, minced
2 cloves garlic, minced
1/4 teaspoon ground white pepper
1 1/2 teaspoons caster sugar
1 tablespoon soy sauce
2 teaspoons chilli oil
1 egg
1 tablespoon cornflour
60mls water

60 wonton wrappers

Chilli oil and black vinegar to serve


In a large bowl, combine all wonton ingredients. 

Place a heaped teaspoon of filling in the centre of a wonton wrapper. brush the edges with a little water and then fold the wrapper onto itself creating a triangle. Then, squeeze out any excess air and seal the edges tightly. Take the two base points and fold them into the centre so they overlap one another. Dab a little water between them to make them stick. Place on a baking tray and repeat with remaining wontons. 

Bring a large pot of salted water to the boil. Boil wontons in batches for 3 - 4 minutes or until cooked through. Drain in a colander. 

Serve wontons with chilli oil and Chinese black vinegar.