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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

  1. 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.

  2. Mix all the dipping sauce ingredients together and set aside.

  3. 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.

  4. 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.

  5. Drain and serve with the dipping sauce.



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