These fuss-free pork wontons are easy to prepare and quick to cook.


  • 500g Pork mince

  • 140mL Water

  • 4 tsp Sugar

  • 2 tsp Salt

  • 15g Tinned Water Chestnuts

  • 15g Dried Black Funghi

  • 3 tsp Potato or Corn Starch

  • 1 Spring Onion

  • ½ tsp White Pepper Powder

  • ½ tsp Sesame Oil

  • 2 cloves of finely diced garlic

  • ½  packet of wonton skins


  • 1.

    Soak the dried black funghi in a bowl of warm water until soft.

  • 2.

    Once soft, drain well and finely slice the funghi, water chestnut and spring onion.

  • 3.

    In a large bowl, combine the mushrooms with all other ingredients apart from the wonton skins. Stir until well mixed.

  • 4.

    Place 1 heaped teaspoon of filling onto each wonton skin. Moisten edges slightly with water and fold edges over to form a triangle shape. Press down on edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.

  • 5.

    To Cook: Boil the wontons in boiling water for 6 minutes. Makes 25 wontons.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe courtesy of Lotus Dining.

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