Pheasant wontons

Making your own wontons are so easy - and a lot of fun. A great one if you are stuck on new pheasant ideas and freezer full of the birds! If you don't have pheasant then you can substitute for either chicken or shrimp.



    Wonton wrappers

    150g pheasant meat, finely chopped

    150g pork mince

    Handful shitake mushrooms, finely chopped

    5 spring onions, finely chopped

    30g ginger, peeled & finely chopped

    Small bunch coriander stalks, chopped (save the leaves for serving)

    2 garlic cloves, crushed

    1 tbsp toasted sesame oil

    1 tbsp soy sauce

    1 tsp rice wine vinegar

    Ground black pepper

    Broth: (optional)

    500ml chicken / veg stock

    1 tbsp ginger, grated

    2 garlic cloves, crushed

    1 tsp Chinese 5 spice


    To serve:

    Sichuan oil

    Chives, chopped

    pak choy (optional)

    2 spring onions, sliced



Place all the wonton filling ingredients in a bowl and combine.


Take a wonton wrapper and place 2 teaspoons of the meat filling in the middle. Dip your finger into water and lightly wet the edges of the wrapper. Bring one corner of the wrapper to the other corner to form a triangle. Fold in the other two corners, wet, and pinch to seal. Alternatively, just wet the edges of the wrapper and bring together and pinch into a small pouch. Keep the wrappers and finished wonton covered with damp piece of kitchen paper as you work, to keep them from drying out.


Bring a pan of water to the boil and pop in the wontons, cook for about 4 minutes till cooked through, take out with a slotted spoon.



Place all the ingredients into a pan and bring to a simmer, season.



Either – serve on a platter drizzled with Sichuan oil, spring onion & chives


Place pak choy into bowls and spoon over the broth. Place a few dumplings into the broth and drizzle with Sichuan oil, chives and spring onions.