FOR SAUCE

3 tbsp minced garlic

3 tbsp sugar

135 ml soy sauce

60 ml chilli oil

60 ml balsamic vinegar

Coriander to garnish

FOR WONTONS

24 wonton wrappers

200g pork mince

50 g de-stalked and finely chopped mushrooms

4 water chestnuts, finely chopped

1 green onion, finely chopped

1 tbsp soy sauce

1 tbsp cornflour

salt and pepper to season

*Find out about Hakka's pre-prepared pork wontons here

FOR SAUCE

• In a bowl, combine and mix the sauce ingredients together until the sugar is fully dissolved then set aside.

FOR WONTONS

• In a bowl, combine the pork mince, de-stalked and finely chopped muchsrooms, water chestnuts, green oninon, soy sauce, conrflour, salt and pepper. Mix until ingredients are evenly spread.
• Place one wonton wrapper on a clean surface. Place one heaped teaspoon pork mixture in centre. Brush edges with water. Fold wonton over to enclose filling and form a triangle. Press edges together. Fold base corners of triangle up and around filling. Press to join. Repeat using remaining wrappers and pork mixture.

TO COOK

• Bring a saucepanful of water to boil. Then cook wontons for 3-4 minutes (if thawed) or 4-6 mins (if frozen), or until pork is cooked through  and wontons float.
• Once cooked, remove them using a slotted spoon and transfer them into a bowl. Drizzle the chilli sauce over the wontons and serve.