Pork and Lup Cheong Wontons


  • 50 wonton wrappers
  • 400g minced pork
  • 100g lup cheong, small dice
  • 2 cloves confit garlic
  • 100g water chestnuts, small dice
  • 60g red onion, small dice
  • 15g tapioca flour
  • 1 whole egg
  • 50g spring onion, round thinly sliced
  • 2 red chillies, deseeded, brunoise
  • 5g soy sauce
  • 5g Chinese five-spice
  • Sea salt, to taste



Combine all ingredients and mix well. Pan fry a small test to check the seasoning.

Roll into small balls, approx. 18g each. Place in the centre of a wonton wrapper and fold over, sealing with a little dab of water on the finger. Lay folded wontons on a greaseproof paper-lined tray with a little corn flour, to keep dry.

Deep fry at 180°C until crispy and serve with chilli sauce.


Wine match, 2015 Waipara Hills Waipara Valley Pinot Gris

A stunning wine, rich with a textured palate of pear, apple and ginger.
This rich pork wonton dish works beautifully with the Waipara Hills Pinot Gris, just off dry with a lovely palate weight.