Steamed pork & prawn wontons

Contains pork – recipe is for non-Muslims only
Low fat but so impressive – you can find the wrappers in freezer cabinets of Asian food stores or speciality food halls

  • Ready in 45 mins
  • More effort

Nutrition per serving

  • kcal 36
  • fat 1g
  • saturates 1g
  • carbs 5g
  • sugars 1g
  • fibre 1g
  • protein 2g
  • salt 0.46g


  • 175g minced pork
  • 85g peeled prawn, thawed if frozen and finely chopped
  • 2 spring onion, chopped small
  • 2 fat garlic clove, crushed
  • 2 tsp grated root ginger or purée
  • 2 tbsp oyster sauce
  • 1 tsp sesame oil
  • 5 water chestnut (from a can), drained and finely chopped
  • about 36 wonton wrappers, 9cm square, thawed if frozen
  • large lettuce leaves, or baking parchment, for steaming
  • 2 tbp soy sauce
  • 2 tbsp dry sherry
  • 2 tsp grated fresh root ginger, or purée
  • shreds of spring onion or sesame seeds, to garnish


  1. Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts.

  2. Peel off a wonton wrapper and, with a pastry brush, lightly brush round the outside with cold water. Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill. Repeat until you have around 35-40. (These can be chilled for up to 1 hr on a tray lined with baking parchment.)

  3. For the sauce, mix together the soy sauce, sherry and ginger in a small bowl. To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket with lettuce leaves to fit.

  4. Arrange half the pouches in the basket (without them touching), cover and steam for 5 mins. Remove with tongs to a platter and steam the rest – check the water level. Serve, sprinkled with spring onion or sesame seeds, with the bowl of sauce.

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