Guest Post : Genie from Bunny Eats Design featuring Pork and Apple Wontons

It’s that time of the year again where we feature exceptional bloggers here at Ang Sarap, so every Fridays in the months of June, July and August you will get to know them as they will be sharing something about themselves and featuring some of their special recipes. These are exceptional bloggers so visit and follow their blogs, you would not be disappointed.

Today’s Guest is Genie from Bunny Eats Design.

If you love food and bunnies then I highly recommend her blog, there will be no week where you won’t have a doze of bunny cuteness and amazing dish.  Genie is from Auckland as well like me, she is your everyday foodie who enjoys cooking at home and eating out.  Like what I mentioned above her blog Bunny Eats Design covers some eclectic interests: rabbits, food and design. Her recipes are easy to follow and as a self-professed “lazy cook” she shares tips and tricks as she discovers them.


Genie also founded the blogging event and link party Our Growing Edge. A growing edge is the part of you that is still learning and experimenting. It’s the part that you regularly grow and improve, be it from real passion or a conscious effort. This monthly event aims to connect and inspire us to try new things and to compile a monthly snapshot of what food bloggers are getting up to.


Hi Ang Sarap readers, this is Genie from the blog Bunny Eats Design. I am a graphic designer based in Auckland, New Zealand with a passion for food. I cook for fun, love and appetite.

I adore reading and writing about new food experiences and was honoured when Raymund asked if I would like to guest post. I’ve been a huge fan of Ang Sarap and the extensive list of dishes featured and I wanted to share a recipe that was relevant to my Cantonese heritage and would also appeal to Western bellies. Thinking up a recipe that Raymund hadn’t already cooked to perfection was going to prove tricky. My style of cooking can be described as fusion cooking and I often follow where my stomach takes me. Living in a melting pot of cultures like Auckland, it’s difficult to cook in any other style. I’ve grown up eating and cooking wontons, and the deep fried wonton is an icon of Cantonese food in the Western world.

Five-spice powder is just a blend of star anise, cloves, cinnamon, Sichuan pepper and fennel seeds and used in Cantonese cooking with fatty meats. Pork and five-spice powder is a classic Cantonese flavour combination, and pork and apple is a classic Western combination. Balsamic reduction is a great sour sweet kick that can be used in many dishes. This recipe combines familiar and exotic ingredients. I hope you enjoy it.


Because wonton wrappers don’t keep fresh for long, I wrap wontons, cook and eat what I need, and freeze the rest (see my tips on freezing the recipe below). When you next need a quick snack, just thaw the uncooked wontons for 10 minutes before deep frying (this is a good amount of time to ready your hot oil).

This recipe makes 50 wontons and I allow 5-10 wontons per person, depending on what else is on offer.

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Pork and Apple Wontons with Balsamic Reduction

  • Author: Genie from Bunny Eats Design
  • Yield: 50 wontons 1x




  • 500g pork mince
  • 2 apples, peeled, cored and grated
  • 1 teaspoon salt
  • 1 teaspoon five-spice powder
  • 50 wonton wrappers
  • Optional: a pinch of chili flakes
  • 4 cups oil for deep frying

Balsamic Reduction

  • 1/2 cup balsamic vinegar
  • 1 tablespoon sugar
  • Preparation



  1. In a large bowl, combine the pork, grated apple, salt, five-spice powder and chili flakes (if using). Mix well.
  2. Spoon a heaped teaspoon into the centre of a wonton wrapper. Fold wrapper in half diagonally and seal wrapper with 5 pleats. Set on a clean chopping board or plate.
  3. Repeat with remaining filling and wrappers. Wontons can be frozen at this stage. Freeze in a single layer and then transfer to a bag after 1-2 hours when flash frozen. Allow to defrost for 10 minutes before cooking. Tip: If your wontons are frozen together, tap them on a hard surface and they will break apart.
  4. In a medium saucepan, heat 4 cups of oil at medium high heat. Place the tip of a wooden spoon in the oil. The oil is ready when bubbles begin to appear around the tip of the handle. If your oil is not hot enough, your wontons will soak up oil and become greasy. If your oil is too hot, it will brown too quickly.
  5. Using tongs, carefully lower wontons into the hot oil, in batches of 5 to avoid overcrowding. Cook for 5 minutes, turning once so that they brown up evenly. You are aiming for a lovely golden colour so adjust time and heat to suit. Remove wontons one at a time with tongs, give a gentle shake and transfer to a paper lined plate.
  6. Drizzle with balsamic reduction if serving immediately, otherwise serve with sauce on the side for dipping.

Balsamic Reduction

  1. In a small saucepan, heat the balsamic vinegar to boiling point.
  2. Reduce heat to medium and add the sugar.
  3. Continue simmering uncovered until the liquid has reduced by half.
  4. Remove from heat. Pour into a ramekin for dipping or drizzle over food.


If using a deep fryer, cook as many as will fit in a single layer at a time.
Balsamic Reduction Makes 4-6 tablespoons, enough for about 20-25 wontons





No Responses

  1. Creative and quite delicious…I love these wontons…

  2. Balsamic reduction — brilliant! These look amazing and I can’t wait to check out Genie’s blog more. 🙂

  3. Wow! I’ve never had the combination of pork and apple in a wonton before. This is a very delightful, and interesting pair and I am sure it’s delicious. Thank you Raymund for for having another great guest like Genie. Nice meeting you Genie! 🙂

  4. kiwidutch says:

    I used to make my own wonton when I lived in New Zealand too, (recipe from a Malaysian flatmate) way back in the 1980’s when wrappers were not so easy to come by in Christchurch, but I found a place in Sydenham and the wontons were a firm favourite with all my friends and were made for many a pot-luck feast.
    I’ve never made them with apple before though… I now going to keep this recipe and give them a go. Thanks!!!

  5. I drool at the thought of balsamic reduction! Off to check out Genie’s blog 🙂

  6. Michelle says:

    Oh, Genie, I want some of those now!

  7. Cool! Pork and apples! Never tried that before, but that will change soon!

  8. Eva Taylor says:

    Hi Raymond, having been a mother to five bunnies in my life (one at a time throughout the years) I have come to enjoy Genie’s blog and her adorable Tofu and her unique sense of humour. This recipe presents so beautifully but as Genie knows by now, I don’t prefer deep fried items, so I wonder if these could be baked instead? I love how asymmetrical you’ve made the folds Genie, very nice!

  9. I love wontons and these sound like an amazing combo, it will be a recipe worth trying! Thanks for sharing.

  10. Pork and apple stuffing is sounds a great idea..
    btw, what kind of apple that u use within the recipe???
    don’t u think green granny smith will fit ???

  11. These wontons look terrific! So much great flavor. And the balsamic reduction is an eye opener – really good stuff. Thanks so much.

  12. mjskit says:

    What fantastic wontons! Love the combination of pork and apples, but have never seen it in a wonton wrapper and fried. Sounds SO very good! Was quite surprised to see the balsamic reduction as the dipping sauce. Interesting. Thanks for sharing this wonderful recipe and so nice to meet you Genie!

  13. Please pass the wontons! 😀

  14. Wow that’s a wonderful change for the usual wonton fillings and look amazing !

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