Wontons Recipe

Combine and season

In a medium bowl, add the ground pork (and chopped shrimp if using). Add the sliced green onions, grated ginger, minced garlic, soy sauce, Shaoxing wine, sesame oil, cornstarch, salt, and white pepper.

Mix thoroughly with a spoon or chop with a cleaver-style motion until the mixture becomes sticky and cohesive (about 1–2 minutes). This helps the filling hold together when cooked. Taste a small bit by pan-frying a tiny pinch (optional) and adjust seasoning if necessary.

Prepare a clean work surface and a small bowl of cold water for sealing the wrappers. Lightly dust the surface with cornstarch if wrappers are sticking.

Place one wonton wrapper square on the work surface in a diamond orientation (one corner pointing toward you). Spoon about 1 teaspoon of filling into the center of the wrapper.

Dip your finger into the cold water and lightly moisten the edges of the wrapper. Fold the bottom corner up to meet the top corner to form a triangle, pressing gently to remove air. Make sure edges are sealed tightly.

For classic wonton shape: bring the two left and right corners of the triangle together, overlap slightly, and press to seal, creating a small pouch with a pleated top. Alternatively, leave as triangles or fold into envelopes. Repeat until all filling is used. Keep finished wontons covered with a damp towel to prevent drying.

Bring a large pot with about 4 cups of water (or enough to comfortably float wontons) to a rolling boil. Add wontons in batches, stirring gently to prevent sticking. When wontons float, continue cooking for 2–3 minutes until wrappers are tender and filling is cooked through (internal temperature 165°F / 74°C for pork). Remove with a slotted spoon and drain briefly on a wire rack or plate.

To make pan-fried wontons (crispy bottoms): heat a large nonstick skillet over medium heat and add 2 tablespoons vegetable oil. Arrange wontons in a single layer, flat side down, and fry until the bottoms are golden brown (2–3 minutes).

Carefully add 1/4 cup water to the pan and immediately cover with a tight-fitting lid to steam for 3–4 minutes, or until filling is cooked through. Remove lid and continue cooking briefly to crisp the bottoms again. Transfer to a plate lined with paper towel.

Whisk together 1/4 cup soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon chili oil (if using) in a small bowl. Adjust to taste; add a pinch of sugar if you prefer a touch of sweetness.

Serve wontons hot with the dipping sauce. Garnish with sesame seeds and chopped cilantro or additional sliced green onions.