Chicken wontons with a spicy Hong Kong style XO sauce, dark soy sauce, sesame oil and coriander.

Homemade wontons tossed with spicy XO sauce, salad style (‘liangban’)

Chicken wontons spiced with a Hong Kong style XO sauce made with scallop, fish, garlic and chilli, served chilled.


Wonton filling

  • 1 kg of minced chicken (or minced pork with some fat)
  • 1/2 cup of garlic chive, finely diced
  • 1 tbsp. sesame oil
  • 1 tsp chicken bouillon powder
  • a few slices of ginger, minced
  • salt and white pepper,  to taste
  • 6 small Chinese mushrooms, soaked in hot water for 30 minutes and finely diced
  • 6 water chestnut (from tin), finely diced
  • 2 tbsp. finely chopped coriander
  • 2 tbsp. finely chopped green shallot (scallion)
  • about 100-120 wonton wrappers
  • cooking oil for cooking the dumplings in water

Fresh garlic chive
Fresh garlic chive
Trimming the stems of hydrated Chinese mushrooms
Chinese mushrooms
Chicken bouillon powder
Chicken bouillon powder

For the salad

  • 2 tbsp. XO sauce
  • 1 tbsp. dark soy sauce
  • 1 tbsp. sesame oil
  • 1 cup of coriander, leafy part only, washed, roughly chopped
My favourite - Australian salmon XO sauce
My favorite XO sauce – Australian salmon XO sauce



Add all ingredients to a mixer, process them for about 10 minutes to form a smooth paste;  place the mixture in the fridge for at least 1 hour or overnight as the flavour will develop.

If you don’t have a mixer, stir the mixture with a pair of chopsticks, one direction only, until the meat forms a smooth paste, approximately 10 minutes.

Wonton dumplings

  • Put some filling in the center of a wonton wrapper; fold the wrapper diagonally, at the same time squeeze the wrapper inward loosely to form a dumpling shape; squeeze the edge firmly to lock in its shape
  • The wontons can be frozen until ready to use. To freeze, place wontons on a tray as a single layer. Once frozen, transfer the dumplings to a snap bag
  • If some of the wontons are stuck together after frozen, lightly tap them on a hard surface to separate
How to wrap a wonton

Cooking the wonton dumplings

  • Bring a large pot of water to boil, add plenty of (2-3 tbsp.) of cooking oil. Once the water is boiling, add a batch of wontons to the pot (do not overcrowd). Once the wontons float to the top of the water, allow them to cook for further 2-3 minutes (may be longer for larger wontons) before scooping the wontons out with a sieve or strainer; drain off all the liquid and place the wontons on a smooth flat surface (for example, a granite benchtop lined with baking paper) to cool in a single layer, not touching each other. Repeat the process with the rest of the wontons
Strainer - a handy utensil for Chinese cooking
Strainer – a handy utensil for Chinese cooking

For the salad

  • Once the wontons are cool, transfer them to a large mixing bowl, add XO sauce, dark soy sauce, sesame oil and coriander, mix well (use your hand, wear gloves, you may need to give the XO sauce a bit of a squeeze as it is a thick sauce)
  • Served slightly chilled or at  room temperature.
Cantonese chicken wontons with spicy xo seafood sauce
Cantonese chicken wontons with spicy xo seafood sauce

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