Meaty wontons are a beloved restaurant favourite, and they’re surprisingly simple to make at home. Our spicy sauce is a real winner! Find wonton wrappers at your local Asian supermarket, along with some of the other Asian-style ingredients for the sauce.

This dish pairs beautifully with our Spier Seaward Sauvignon Blanc. The wine’s crisp acidity and vibrant tropical fruit notes complement the rich pork filling, while its herbal undertones enhance the aromatic spices in the sauce. The wine’s refreshing character helps balance the dish’s spiciness, creating a mouth-watering balance of flavours that will delight your palate. Hungry yet?

Recipe compliments of Spier Wine Farm. 

Ingredients

For the wontons:

• 400g pork mince or coarsely ground pork sausage (casings removed)
• ½ cup finely chopped spring onions
• 3cm knob of fresh ginger, finely grated (about 1 tablespoon)
• 1 small garlic clove, finely grated
• 1 tablespoon soy sauce
• ½ teaspoon salt
• 1 packet ready-to-use wonton sheets
• 2 tablespoons water

For the sauce:

• 2 garlic cloves, finely grated
• 3cm knob of ginger, finely grated
• ¼ cup finely sliced spring onions
• 1 teaspoon Chinese chilli flakes (or ¼-½ teaspoon regular chilli flakes)
• ½ teaspoon ground Chinese 5-spice
• 1 teaspoon caster sugar
• ½ cup canola oil
• 1 teaspoon sesame oil
• ¼ cup soy sauce
• 2 teaspoons rice vinegar
• 3-4 tablespoons water or chicken stock
• Freshly chopped coriander for serving

Method

1. Combine the mince, spring onions, ginger, garlic, soy sauce and salt in a mixing bowl. Use clean hands to mix thoroughly (or mash together with a potato masher). On a clean work surface, dip your finger in water and wet two adjoining edges of a wonton wrapper. Place a heaped teaspoon of filling in the centre of the wrapper.
2. Fold one edge over diagonally to form a closed triangle, pressing lightly to seal the edges. Lightly wet one of the long corners again and pinch the two long corners together to form an ingot shape (or close it in any shape you prefer).
3. Steam the wontons for 10 minutes (or cook in a little water with the lid on) until cooked through and tender.
4. In a small heatproof bowl (metal or glass), combine the garlic, ginger, spring onions, chilli flakes, five-spice and caster sugar. Heat the canola oil in a pan until hot, then carefully pour it over the spice mixture. Stir well, then add the sesame oil, soy sauce, vinegar and water, mixing thoroughly.
5. Spoon the sauce generously over the freshly cooked wontons and sprinkle with extra coriander. Serve immediately while hot.

For more information on Spier wines, please visit https://www.spier.co.za/