Pork, Carrot and Garlic Chive Wontons

Print Recipe
Pork, Carrot and Coriander Wontons
These tasty Wontons are easy to make and quick to cook. Children love making them into shapes and dipping them in tasty soy sauce.
Prep Time 10 minutes
Cook Time 4 minutes
Prep Time 10 minutes
Cook Time 4 minutes
  1. Place pork mince in a bowl with your finely chopped/minced garlic.
  2. Add finely grated/minced ginger
  3. Grate carrot and add to pork mince
  4. Finely chop Water chestnuts and add to bowl
  5. Wash garlic chives very thoroughly separating the stalks, and then cut off any dry/yellow ends.
  6. Finely chop both the leaves and the stalks and add to pork mixture.
  7. Add soy sauce and sesame oil then mix using your hands until all combined.
  8. Place a small ball (1 teaspoon) in middle of wonton wrapper.
  9. Wet the edges of the wonton and fold over to seal, gently pushing out any air bubbles and putting pressure on the join to seal in the mixture.
  10. Place on a flat tray not touching other wontons as they will easily stick
  11. Once you have made all the wontons cook in batches by lowering into boiling water until they float to the surface, 3 to 4 minutes. Remove with a slotted spoon.
  12. Garnish with herbs and serve immediately with dipping sauce
Recipe Notes

Mixing bowl
Chopping board
Measuring spoons
Measuring cups

Optional Extras
Corn kernels (frozen, tinned or fresh)
Chinese cabbage very finely shredded
Grated Zucchini
Bok choy
Chopped mushrooms
Corn starch to bind further
Oyster/Hoi sin sauce (instead of soy sauce)
Lamb or turkey mince
Bamboo shoots finely chopped

Dipping Sauces to serve with your Wontons
Soy sauce
Sweet chilli sauce
Plum sauce
Hoisin Sauce
Chilli oil
Sweet and sour sauce
Pre made Asian dipping sauces

Adult Assistance
Cooking the wontons in the boiling water

Handy Tips
Freezing dumplings on a tray (up to 1hr) can make them hold together better for cooking.

Uncooked dumplings can be frozen for later use- place on a tray and once frozen store in a sealed container or zip lock bag

Share this Recipe