• (Alan Benson)

Scented with ginger and Chinese five spice, these deep-fried dumplings come to life with the addition of the homemade sweet chilli sauce. If you’re feeling adventurous try making your own wonton wrappers too. The sauce recipe is really easy, and makes a great dipping sauce for any Asian dumplings.






Skill level

Average: 3 (43 votes)


  • 300 g pork mince
  • 2 spring onions, finely chopped
  • 2 tsp finely grated ginger
  • 1 tsp Shaoxing wine (Chinese cooking wine) (see note)
  • 1 tsp salt
  • 1 egg yolk
  • 1 tsp Chinese five spice
  • ½ tsp caster sugar
  • ½ tsp white pepper
  • 30 wonton wrappers
  • vegetable oil, to deep fry

Sweet chilli sauce

  • 120 g small red chillies
  • 185 ml (¾ cup) rice vinegar
  • 180 g caster sugar
  • 1 garlic clove, finely chopped
  • 1 tsp finely chopped ginger
  • ½ tsp salt

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.


The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

To make the sweet chilli sauce, remove the seeds from half the chillies, then place deseeded and whole chillies in a food processor. Process until finely chopped, adding a little rice vinegar to help the mixture turn. Transfer to a small saucepan with the remaining sauce ingredients and 60 ml (¼ cup) water. Place over a low heat and stir until the sugar dissolves. Increase the heat to high and bring to the boil. Reduce heat to a steady simmer and cook for ­­­15-20 minutes until thickened. Remove from the heat and allow to cool.

Meanwhile, combine the pork mince, spring onion, ginger, Shaoxing wine, salt, egg yolk, five spice, sugar and white pepper. Using your hands, mix until well combined.

Place 1½ teaspoons of filling in the centre of a wonton wrapper. Lightly brush the edges of the wrapper with water. Gather the edges together and pinch in the centre just above the level of the filling. Repeat with the remaining filling and wrappers. 

Heat 10 cm oil in a deep saucepan to 170°C. Deep-fry the wontons, in batches, for 2-3 minutes until golden. Drain on paper towel.

Serve immediately with sweet chilli sauce.


• Shaoxing is available from Asian grocers and select supermarkets. If unavailable, substitute with dry sherry.


Photography by Alan Benson