Abalone Wonton with Pak Choy & Chilli Oil

By Kittipat Esposito for Ocean Road Abalone

This abalone wonton recipe brings a refined touch to a comforting classic. Smaller, tender pieces of are folded through a savoury filling, while whole baby abalone are served alongside for contrast and texture. Paired with fresh pak choy and finished with a gentle drizzle of chilli oil, each bite moves between wonton and abalone, creating a balanced, satisfying dish that feels both familiar and a little special.

Why you'll love this recipe 

• A simple and approachable abalone recipe that feels special without being complicated
• Finely diced abalone is worked through the filling, giving consistent flavour in every wonton
• Whole baby abalone adds contrast in texture and presentation
• Fresh greens and chilli oil bring balance, brightness and gentle heat
• Perfect for sharing, whether it is a casual dinner or something worth celebrating

Serves: 4
Allergens: Contains abalone (mollusc), gluten

Ingredients

200g Ocean Road Abalone (retort pack, 20+ pieces, reserve 50g for farce) 1 bunch pak choy 1 packet wonton wrappers (approx. 25 pieces) 1 spring onion, shredded Chilli oil Fried garlic

Farce (dumpling filling): 200g pork mince, chilled 50g abalone, finely diced 30g reserved abalone liquid 10g cornflour 1 tsp soy sauce ¼ tsp salt ¼ tsp sugar ⅛ tsp black pepper 5g spring onion, finely chopped

Tips Finely chopping abalone helps it bind evenly through the filling Keep a few whole abalone aside for serving to add contrast in texture and presentation Do not overfill the wontons. A small amount keeps them delicate and properly sealed Keep wrappers covered while assembling to prevent them drying out Adjust chilli oil to your preferred level of heat

Serving suggestions Serve warm as part of a shared table, allowing guests to enjoy the contrast of wonton and whole abalone throughout the dish. This abalone recipe pairs well with steamed rice or a light broth, making it equally suited to a relaxed meal or a more celebratory occasion. Note: To form a Rosetta dumpling, trim four wonton wrappers (for one Rosetta dumpling) into round shapes. Arrange the rounds in a row, slightly overlapping at the edges. Place the filling along the centre, fold the wrappers in half and seal firmly. Roll the folded strip into a rose shape, then steam for 8 minutes until cooked through.

Method:

Step 1: Prepare the abalone

Drain the abalone and set aside, reserving the liquid. Finely dice 50g for the filling and keep the remaining whole baby abalone for serving.

Step 2: Make the farce

In a bowl, combine all filling ingredients. Mix well until the mixture becomes cohesive and slightly sticky.

Step 3: Assemble the wontons

Place a teaspoon of filling in the centre of each wrapper. Fold and seal firmly. Repeat until all wontons are formed.

Step 4: Prepare the pak choy

Wash thoroughly and cut into halves or quarters.

Step 5: Cook

Bring a pot of salted water to the boil.
Blanch the pak choy for 3–5 minutes until tender, then remove.
In the same pot, cook the wontons for about 3 minutes, or until they float and are cooked through.

Step 6: Serve

Arrange the pak choy and wontons in a bowl. Add the whole baby abalone, then top with spring onion and fried garlic. Finish with a drizzle of chilli oil.

About the author

Kittipat Esposito is a culinary talent known for her vibrant use of flavours and colours, bringing adventurous catering to life in southwest Victoria, near our Port Fairy farm. Kittipat grew up in a Chinese-Thai family deeply rooted in the hospitality industry in central Thailand, and fortunately for us, enjoys working with abalone, incorporating other locally grown produce, as well as a wide range of Asian ingredients. Kittipat also delights with European cuisine, especially French and Italian, drawing on both tradition and creativity for dishes that are as visually striking as they are delicious. Her cakes are amazing too!

Find us on Facebook or Instagram to share your adventures with abalone or tag us @oceanroadabalone.