Wonton is a kind of Cantonese snack, similar to wonton in northern China and chaoshou in Sichuan. Wonton, originated in the north, was initially classified as a kind of cake. It’s called wonton because the Cantonese pronunciation of wonton is similar to that of wonton. After years of development, wonton also has its own unique style, the skin and stuffing are different from wonton. The size is generally based on “one swallow”.


350 grams of pork
500g wonton skin
1 / 2 carrot
5 scallions
Proper amount of black sesame
Proper amount of oil
1 teaspoon salt
Moderate amount of vinegar
1 teaspoon oyster sauce
2 teaspoons soy sauce


Step 1
Cut the pork into small pieces, put it into the cooking machine and beat it into minced meat.

Step 2
Ginger, carrot peeled and chopped, onion chopped.

Step 3
Add carrot, ginger and green onion to the minced meat.

Step 4
Add oil, salt, soy sauce, oyster sauce and vinegar.

Step 5
Stir clockwise until firm.

Step 6
Take a piece of wonton skin, apply water around, and add meat stuffing.

Step 7
Fold and press.

Step 8
Close the two sides of the left and right lower corners to the middle and pinch them tightly.

Step 9
Put the wonton in the frying pan and add a little oil.

Step 10
Add water to the third part of the wonton, cover the pan and cook over low heat until the water is dry.

Step 11
Turn over and fry until golden on both sides.

Step 12
Finally, sprinkle with green onion and black sesame.