- Add all the filling ingredients to a bowl and mix well to combine. The mixture should be well-incorporated, sticky and almost paste-like.
- Wrap the wontons. I watched a YouTube video to learn some of the ways of doing this. It might be easiest for you to do the same, but I'll still go through the steps: 1) Place a wonton wrapper on your chopping board or clean kitchen counter. 2) Add 1 tsp to 2 tsp filling (depending on the size of the wrapper) to the centre of the wrapper. 3) Dab the edges with water. 4) Fold the wrapper in half on a diagonal and press the edges tightly to seal, pressing out the air. 5) Dab the two bottom corners of the wonton with water. 6) Bring the corners together and pinch to seal. I have included a short video and image breakdown at the bottom of the recipe.
- Repeat with the remaining wonton wrappers and filling. Cover and chill until ready to cook.
- Don’t worry about how neat your wontons are. Once cooked, they’ll mostly lose their shape. You just want to make sure that the filling is well-sealed inside.
- Bring a large pot of water to the boil over medium-high heat. Carefully add the wontons one at a time and stir gently to prevent sticking. Cook for 2 to 4 minutes, or until the wontons float to the top. Drain, top with soy sauce and chilli crisp (optional) and serve. Enjoy!
- To freeze: freeze in a single layer on a greaseproof paper-lined baking tray until frozen, then transfer to an airtight container and keep for up to 1 month. Cook from frozen for 4 to 6 minutes, or until the wontons float.
Folding method 1
Folding method 2