This is an easy version of the crisp, golden, flavour-packed morsels that always send folks racing.






Skill level

Average: 3.2 (35 votes)


  • 1 packet wonton wrappers (approx. 50 wrappers)
  • 500 g lean pork mince
  • 1½ cups finely chopped Chinese cabbage (wong nga baak or wong bok)
  • 1 small tin water chestnuts
  • 1 egg
  • 6 garlic cloves
  • 3 tbsp oyster sauce
  • salt and pepper
  • 2 tsp cornflour
  • vegetable oil, for frying

Dipping sauce

  • ¼ cup white vinegar
  • ¼ cup white sugar
  • ¼ cup tomato sauce
  • ¼ cup water

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chop water chestnuts and garlic finely. Blanch the chopped Chinese cabbage (approx. 8 leaves) and squeeze out excess water.

Combine pork, Chinese cabbage, egg, garlic, water chestnuts, oyster sauce, salt, pepper into a deep bowl. Mix well.

Put 1 teaspoon of mixture in the centre of wonton wrapper and gather edges of wrapper around filling, press firmly at top above filling.

Or, mix cornflour with a little water to form a paste. Put 1 teaspoon of mixture closer to one corner of the wrapper, fold the corner over the mixture, then over one more time. Turn the right and left corners to meet, brush one corner with the cornflour paste before pressing corners together. This takes practice; the first method is easier for beginners.

Heat oil in a pan or wok, deep fry until golden brown, approximately 3 minutes. Drain and serve with sauce.


Dipping sauce
Combine all ingredients in a pot and bring to boil. Thicken with cornflour mixed with a little water.