Pork wontons with hot & sour dipping sauce
Serves: 30 Wontons Little pork wontons, also known as money bags, with a spicy, fragrant dipping start are an excellent start to any Thai meal. This recipe makes around 30 wontons, enough for 4 as a starter with one other dish and goes really well with our crunchy cabbage salad.
Ingredients Core ingredients
30 wonton wrappers
1 egg, beaten
For the filling
200g pork mince
A small bunch of coriander – stalks only, finely chopped
2 tablespoons fish sauce
2 tablespoon rice wine vinegar
Juice of 1 lime
A pinch of sugar
Fresh ground black pepper
For the dipping sauce
2 tablespoon fish sauce
4 tablespoons fresh lime juice
2 tablespoon white-wine vinegar
2 teaspoon sugar, or to taste
2 teaspoons minced, peeled fresh ginger
1 tablespoon finely chopped fresh coriander leaves
½ a red chilli, finely chopped
½ a stem of lemongrass, very finely chopped
Method Making the wontons and dipping sauce
Mix all the filling ingredients together in a bowl and season generously. If making for the first time bring a small pan of water to the boil and poach off a small amount of the mixture to check the seasoning.
Mix all the dipping sauce ingredients together and set aside.
Place the wonton wrappers on a surface and place a teaspoon of mixture in the centre of each. With a pastry brush or your finger spread some beaten egg around the edges of the wrapper. Bring all the sides of the wrapper together like an old-fashioned money bag and press tightly ensuring you have got rid of most of the air in the parcel.
Poach the wontons in gently boiling water for 3-4 mins. You can also deep fry these wontons or steam them in a steamer over boiling water.
Drain and serve with the dipping sauce.