Crispy pork wontons on a table with chopsticks and a bowl of dipping sauce

Crispy pork wontons

  • serves 4
  • Easy

Crunchy and hot with a sweet and tangy sauce, these crispy wontons were always a part of the festive season at Emily and Amy Chung's Chinese-Burmese childhood home

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Try this crispy wonton recipe from Burmese-Chinese sisters Emily and Amy Chung, aka The Rangoon Sisters. They say, “Dad, who was Chinese, taught us how to make them and we would all sit around the telly, preparing them before the guests arrived. In this recipe, we have added a Burmese-inspired twist to the filling and the sauce, to pay homage to both our parents (mum being from Myanmar). We tend to double or triple the batch – you can freeze them raw and fry from frozen later, just increase the frying time by 4-5 minutes.”

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Ingredients

WONTONS

  • neutral oil for frying
  • onion 1, finely chopped
  • fish sauce 1 tbsp
  • ground turmeric ½ tsp
  • pork mince (10-15% fat) 200g
  • wonton pastry 200g, (available at most East Asian and Southeast Asian supermarkets)
  • egg 1, beaten
  • plain flour for dusting

TAMARIND SWEET AND SOUR SAUCE

  • tamarind paste 1 tbsp
  • rock or caster sugar 50g
  • hot chilli powder 1 tsp
  • cornflour 1 tsp stirred with 1 tbsp of cold water

Method

  • Step 1

    Make the tamarind sauce by heating the tamarind paste with the sugar, chilli and 50ml of water in a small pan. Stir until the sugar has dissolved and it’s coming to a simmer, then add the cornflour paste and stir for a few minutes until the sauce has thickened slightly. Set aside.

  • Step 2

    Heat 1 tbsp of oil in a pan and add the onion. Turn the heat to low-medium and let the onion gently soften and become slightly golden, stirring occasionally, for 10 minutes. Add the fish sauce and turmeric, stir well, then transfer to a bowl. Add the pork and mix together well.

  • Step 3

    Put the beaten egg in a small bowl and dust a plate with flour for the prepared wontons to sit on (to prevent them sticking to each other). Take a single wonton pastry and put 1 tsp of the pork filling in the centre. Dip a finger (or a chopstick) in the beaten egg and moisten the four edges of the pastry. Then, either fold them in half to form a triangle shape, squeezing the edges together to seal, then moisten the two opposing corners and stick them together to form a loop. Or squeeze all the edges together to form a little sack shape. Either way, make sure they are well sealed so the filling doesn’t come out when frying (this is partly why we use egg rather than water to bind them). Continue until you’ve made all the wontons, putting them on the floured plate when they are ready. If you’re making a big batch, it’s worth covering the prepared wontons with a tea towel to prevent them drying out.

  • Step 4

    Fill a pan no more than a third full with oil and heat to 160C or until a cube of bread browns in 60 seconds. Add the wontons in batches depending on the size of the pan and fry for 3 minutes – they should float to the top, so turn them over in the oil to ensure even cooking. Remove with a strainer spoon, allow excess oil to drip off and transfer to a plate lined with kitchen paper. Continue until you’ve fried all the wontons. Serve with the tamarind sauce. These can be reheated by briefly refrying in oil, or baking on a tray in the oven (180C/fan 160C/gas 4) for 8-10 minutes.

Emily and Amy Chung, otherwise known as the Rangoon Sisters (@RangoonSisters), have been hosting Burmese supper clubs since 2013, alongside their careers as NHS doctors. Their debut cookbook, The Rangoon Sisters Cookbook (£20, Ebury Press) was published this year and is full of their vibrant Burmese family recipes.


Check out our spicy wonton soup recipe

A bowl filled with dumplings in a broth

Nutritional Information

  • Kcals 364
  • Fat 11.8g
  • Saturates 3.8g
  • Carbs 46.7g
  • Sugars 16.6g
  • Fibre 2.1g
  • Protein 16.7g
  • Salt 1.7g
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