Sweet Chilli Mushroom and Pork Wontons

  • Serves: 40
  • Cooks In: 20 minutes
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Ingredients

1 tbs peanut oil
400g cup mushrooms, diced
250g pork mince
4 green onions, thinly sliced
1 tbs soy sauce
1/2 cup sweet chilli sauce
1 tbs cornflour
1 tbs water
40 square wonton wrappers*

Method

1

Heat the oil in a medium frying pan over high heat. Add the mushrooms & cook, stirring occasionally, for 5 minutes or until the pan juices are absorbed.

2

Place the mushrooms, pork mince, green onions, soy sauce & 2 tbs sweet chilli sauce in a food processor. Process to combine. Set aside.

3

Blend the cornflour & water in a small bowl to form a smooth paste. Set aside.

4

To make the wontons, place 3 tsp mushroom mixture into the centre of a wonton wrapper. Lightly brush the edges with the cornflour mixture. Gather the wonton wrapper corners together to form a pouch & press to secure. Repeat using the remaining filling & wonton wrappers.

5

Half fill a large frying pan or wok with hot water & bring to the boil over high heat. Line a bamboo steamer with baking paper & arrange the wontons, 2cm apart, in the steamer.

6

Place the steamer over the boiling water, cover with the steamer lid & cook, in batches, for 4 minutes or until cooked through.

7

Serve the hot wontons with the remaining sweet chilli sauce for dipping.

Ingredients

 1 tbs peanut oil
 400g cup mushrooms, diced
 250g pork mince
 4 green onions, thinly sliced
 1 tbs soy sauce
 1/2 cup sweet chilli sauce
 1 tbs cornflour
 1 tbs water
 40 square wonton wrappers*

Directions

1

Heat the oil in a medium frying pan over high heat. Add the mushrooms & cook, stirring occasionally, for 5 minutes or until the pan juices are absorbed.

2

Place the mushrooms, pork mince, green onions, soy sauce & 2 tbs sweet chilli sauce in a food processor. Process to combine. Set aside.

3

Blend the cornflour & water in a small bowl to form a smooth paste. Set aside.

4

To make the wontons, place 3 tsp mushroom mixture into the centre of a wonton wrapper. Lightly brush the edges with the cornflour mixture. Gather the wonton wrapper corners together to form a pouch & press to secure. Repeat using the remaining filling & wonton wrappers.

5

Half fill a large frying pan or wok with hot water & bring to the boil over high heat. Line a bamboo steamer with baking paper & arrange the wontons, 2cm apart, in the steamer.

6

Place the steamer over the boiling water, cover with the steamer lid & cook, in batches, for 4 minutes or until cooked through.

7

Serve the hot wontons with the remaining sweet chilli sauce for dipping.

Sweet Chilli Mushroom and Pork Wontons

Tags:

 Asian, Pork

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