I use this filling for my Sui Gow (poached dumplings), but it works just as well in wontons – Jackie M, Truly Malaysian

The difference between the two is the wrapping style – dumplings are folded in a triangle, and wontons are folded into tortellini shapes or scrunched up at the top to look like moneybags.

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  • 200 g chicken mince
  • 200 g banana prawns, peeled & minced
  • 8 water chestnuts, minced
  • 1 stalk spring onion, sliced
  • 2 Tbsp packaged fried onion
  • 1/2 chicken stock cube, crumbled
  • 1 1/2 tsp sesame oil
  • 1/2 tsp pepper
  • 1 pack of 50 wonton skins
  • 1 Tbsp sesame oil, extra


  1. Combine all filling ingredients, chicken through pepper, in a bowl and mix well.
  2. Place 1 tsp filling in the middle of a wonton skin, gather the edges and scrunch up to make moneybags. Pinch well to seal filling inside.
  3. Place on a tray lined with greaseproof paper, keeping wontons separate or they will stick together.
  4. Bring water to a boil in a large saucepan. Poach wontons in batches until they float to the top, about 3 minutes.
  5. Remove with a slotted spoon and drizzle with sesame oil before serving.

Serves 4

Prep time: 15min Cook time: 5min