I decided to make my own wantons as there isn’t a single Chinese shop here in Amherst that can make decent wantons. Im sorry but it’s like a piece of thick flour skin to hubby and me. Wantons should be plump with minced pork, prawn and seasonings. 

Fyi, Wonton (云吞) are not dumplings. Dumpling (水饺) uses a different skin. And you dip Dumpling (水饺) in vinegar + ginger + garlic. 

Boiled Wonton/Wonton Mee

Fried Wonton


  • 250g Minced Pork
  • 1 stalk Spring Onion; chopped
  • 1 tsp Ginger; minced 
  • 2 tsp Light Soya Sauce
  • 1 tsp Sesame Oil
  • 2 tsps Hua Tiao/Shaoxing Wine
  • 1/2 tsp Salt
  • 1/4 tsp White Pepper 
  • 1 Egg White
  • 30 Prawns; shelled and deveined 
  • Fresh Round/Square Wonton Skins


  1. Mix Minced Pork with Condiments.
  2. Add Prawns. Let it refrigerate for 10 mins. 
  3. Put 1 tsp and lay 1 prawn in the middle of the Wonton skin. 
  4. Press edges together to seal the Wonton. Don’t be rough please. 
  5. Cook in boiling broth or boiling water (1 tbsp Oil + 1 tsp Salt) for 5 mins or until they start to float. Drain and set aside. 
  6. -or- Deep fry it. It will be equally good. 
  7. -or- Airfry it at 320 degrees Fahrenheit/160 degree Celcius. You will need to spray some oil otherwise it won’t taste good. 
  8. Serve hot as fried wontons or boiled wontons or boiled wontons in broth. 

PS: If you wish to store the wontons, please freeze it. It shouldn’t be left too long uncooked in the open as the skin will get sticky and stick to the plate.