Easy Homemade wonton

Chinese short soup

Homemade Chinese wontons with Thai sweet chili sauce 

Pot sticker, wonton, dim sim, shu mai

(Photo shows just before being cooked)

Pastry makes 16 wonton wrappers 

  • 1/2 cup 00 flour + dusting
  • 1/4  cup cold water
  • Light twist of sea salt


  • 1/8 cabbage leaf shredded finely
  • 1/8 organic carrot diced
  • 1 organic button mushroom diced
  • 1/4 green shallot diced
  • 1 rissole or pork mince
  • Optional 1tb water chestnuts diced


  1. Make pastry mix all together until smooth
  2. Knead to a smooth ball on lightly floured board
  3. Set aside for 15minutes
  4. Then knead 2min
  5. Roll out into thin pastry
  6. Use a glass (I used shot glass to get easier shape) and cut into round discs
  7. Lightly flour both sides
  8. Leave to rest while you prep the filling
  9. Cut ingredient as listed
  10. Put all filling into bowl and mix well
  11. Use a melon baller to get a round ball of filling.
  12. Place in centre of disc th e n bring up sides of pastry to form a moon shape. If dough splits work gently use a little of the off cuts to patch the dough nor it will explode when cooking.
  13. Get a fork and press the edge to seal it. Do this on both sides.
  14. Place on plate and rot steps 12-14 until all dough is used.
  15. Place plate on fridge to firm up the dough. Approx 10min.
  16. Then to Cook wontons
  • place wontons in microwave steamer (water in bottom of steamer) cook for 2 minutes


  • boiling water with chicken stock powder.


  • Pan-fry in non stick skillet with 1tsp 100% pure sesame oil