1.Shrimp Wonton


Shrimp, wonton wrapper, egg, salt, green onion, ginger, oil



1 Peel off the shells of the fresh prawns, remove the intestines and cut open the back with scissors. Then, marinate them with green onion, ginger and cooking wine.

2 Use the back of a knife to chop the shrimp into shrimp paste. Add in salt, egg white, olive oil and stir well.

3 Take a piece of wonton wrapper and add a little stuffing. Wrap it with your hands and squeeze gently, the wonton is now ready.

4 Bring a pot of water to a boil, add in the small wontons and wait until the water boils. When the small wontons show on the surface, you can remove them.


2.Shepherd’s Purse Wonton


Shepherd’s purse, pork filling, wonton wrapper, shrimp wrapper, seaweed, green garlic, salt, vinegar

Scallions, ginger, cooking wine, sesame oil, pepper, tempeh



1 Cut off the roots of the shepherd’s purse, wash it, put it in a pot and blanch it. Drain the water after passing over cold water and chop the shepherd’s purse

2 Stir the minced meat with water. Add in green onions, ginger, pepper, salt and cooking wine

3 Add in the shepherd’s purse and pour in sesame oil.

4 Wrap the filling with wonton wrappers. Make them into ingot-shaped wontons

5 After the water is boiling, add in the wontons

6 Raise the wontons and place them with the shrimp skin, seaweed, pepper, soy sauce and vinegar.

7 Then, pour a spoon of hot soup,  sesame oil and sprinkle with chopped green garlic.


3.Hot and Sour Wonton


500g of minced pork

1 egg

8g of Salt

3g of Sugar

3g of MSG

15g of Shrimp

10 g of shallots

10 grams of ginger

Wonton wrapper

200g of bean sprouts

20ml of Balsamic vinegar

15ml of Soy sauce

3g of Cooked lard

3g of White pepper

Chili oil



1 Soak the dried shrimps in warm water until they soften, leave the water for later use and cut the dried shrimps, green onion, and ginger into  mince.

2 Add in the chopped green onions, ginger, dried shrimps to the pork filling. Then, add in salt, eggs, sugar, MSG and mix well

3 Use chopsticks to beat the mixed meat in the same direction.

4 Take a piece of wonton wrapper and put it in the palm of your hand, put meat filling on 1/3 of the wonton wrapper and wrap it onto the wonton.

5 After the water in the stockpot has boiled, blanch the washed pea sprouts for a few seconds before draining and removing.

6 At the same time, place the balsamic vinegar, soy sauce, sugar, white pepper ,cooked lard and other seasonings in the bowl to make the sour and spicy wonton sauce.

7 After the water in the soup pot has boiled again, put the wontons in. The wonton wrappers will become transparent and soft and  are ready to be taken out of the pot

8 Drain the water and put it in the hot and sour sauce.  Pour in chili pepper according to your taste.( The amount depends on yourself)


4.Fried pork wonton


Wonton wrapper

200g of pork

2 green onions

3 grams of salt and pepper

2g of Sugar

20 grams of cooking wine

20 grams light soy sauce

Sesame oil, chicken essence



1 Wash the pork and green onions. Peel the pork and cut them into pieces, chop the green onions and chop the stuffing with a knife.

2 Finely chop the pork filling into a bowl. Add in chopped green onion, salt, sugar, cooking wine, pepper, salt, chicken essence and  sesame oil

3 Mix them well to form the filling. Then, wrap them into the wontons

4 Add oil to the pot and fry the wontons on a low fire. Turn them over with a chopstick and fry until they turn golden brown before removing them.


5.Leek Pork Wonton



300 grams of ground pork

150g of Chives

8 grams of ginger

12g of Green onions


3.5 grams of Salt

4g of Chicken Seasoning Powder

3g of Caster sugar

10g of  Soy sauce

10g of Cooking rice wine

50 grams of water

1 teaspoon of white pepper

1 tablespoon of sesame oil



1 Wash and drain the leeks, ginger and green onions. Then, chop them into finely divided pieces before setting them aside.

2 Prepare a steel pot and place the minced pork into the pot. Add in salt and stir well until the minced pork is sticky.

3 Add in chicken powder, fine sugar, soy sauce, and cooking rice wine into the pot and stir them well together. Set it aside.

4 Add 50 grams of water to the pot twice, stir while adding the water  until the water is absorbed by the ground pork.

5 Then, add in the minced ginger and chopped green onion and mix well. Then, add in white pepper and sesame oil. Mix them well

6 Finally, add in the minced leeks into the pot. Mix well to complete the leek and pork filling

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