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Crispy Bury Black Pudding Wontons

Andrew Nutter draws his inspiration from Chinese cuisine and his own doorstep in these impressive and inventive black pudding wontons.


  • 1 tbsp olive oil

  • 1 small onion, finely chopped

  • 1 garlic clove, finely chopped

  • 2.5cm piece fresh ginger root, finely chopped

  • 450g black pudding, skinned and chopped

  • 8 spring onions, trimmed and finely chopped

  • 140g boneless, skinless chicken breast, roughly chopped

  • 25g butter, at room temperature

  • 2 eggs

  • 150ml whipping cream

  • good pinch of freshly grated nutmeg

  • a few basil leaves, chopped

  • 350g wonton skins

  • vegetable oil, for deep-frying

  • salt and fresh ground black pepper


  • 1.

    Heat the olive oil in a non-stick frying pan over medium heat. Gently fry the onion, garlic and ginger until soft. When they have softened, add the black pudding and cook for about 1 minute.

  • 2.

    Add the spring onions the remove the pan from the heat so that they remain crunchy. Put it to one side to cool.

  • 3.

    Blend the chicken breast in a food processor with 1 teaspoon of salt. Add the butter and blend again. Now add one egg and continue to blend while you pour in the cream. Stop the motor from time to time and scrape the inside of the bowl with a rubber spatula so that everything is evenly combined. Stir the chicken mousse into the black pudding mixture and season with salt, pepper and nutmeg. Finally, add the basil.

  • 4.

    Lay out 6-9 wonton skins on a clean work surface and place a spoonful of the black pudding mixture in the centre of each. Beat the remaining egg and use it to brush the edges of the wonton skins. Fold each in half to form a triangle and press the edges firmly together. Repeat until all the mixture has been used. Heat a deep pan of oil to 180°C or until a cube of bread browns in 1 minute. Fry about six won-tons at a time until they are golden brown, about 2-3 minutes. Drain and turn them out on to kitchen paper. Serve hot.

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