Wontons with spicy Hong Kong XO sauce

Wontons dressed with spicy Hong Kong style XO sauce

Pork or chicken wontons spiced with a Hong Kong style XO sauce made with scallop, fish, garlic and chili, served chilled.


Wonton dumplings:

  • 1 kg of minced chicken, or minced pork with some fat
  • 1/2 – 1 cup of garlic chive, finely diced
  • 1 tbsp sesame oil
  • 1 tsp chicken bouillon powder
  • 2 g 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 wonton wrappers
  • Cooking oil for cooking the dumplings in water

For the salad:

  • 1-2 tbsp XO sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp sesame oil
  • 1 cup of coriander, leafy part only, washed, roughly chopped


  • Filling
    Add all ingredients to a mixer, process for about 10 minutes to form a smooth paste;  place the mixture in the fridge for at lease 1 hour or overnight as the flavor will develop.
  • If you don’t have a mixer, stir the mixture with a pair of chopstick, 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 (see video below)
  • 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

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 water, allow them to cook for further 2-3 minutes (may be longer for larger wontons) before scooping the wontons out with a sieve; drain off all the liquid and place the wontons on a smooth flat surface (for example, a granite bench top lined with baking paper) to cool in a single layer, not touching each other. Repeat the process with the rest of the wontons

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.
My favourite - Australian salmon XO sauce
My favorite XO sauce – Australian salmon XO sauce
Another brand of XO sauce that I use – ChaoTian 朝天 brand, made in Taiwan
Wontons with spicy Hong Kong XO sauce
Wontons with spicy Hong Kong XO sauce

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