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.
- 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
- Combine all filling ingredients, chicken through pepper, in a bowl and mix well.
- 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.
- Place on a tray lined with greaseproof paper, keeping wontons separate or they will stick together.
- Bring water to a boil in a large saucepan. Poach wontons in batches until they float to the top, about 3 minutes.
- Remove with a slotted spoon and drizzle with sesame oil before serving.
Prep time: 15min • Cook time: 5min