Wontons Recipe

Prepare and mix filling

Place ground pork and finely chopped shrimp into a medium mixing bowl. Add grated ginger, minced garlic, sliced green onions, soy sauce, sesame oil, Shaoxing wine, salt, white pepper, cornstarch and egg white.

Mix thoroughly with a spoon or chopstick until the mixture becomes slightly sticky and well combined, about 1–2 minutes. A sticky texture helps the filling hold together inside wrappers. Taste a small pinch by cooking in a spoon in the microwave or skillet if you want to adjust seasoning.

Prepare a small bowl of cold water for sealing and a lightly floured or clean work surface. Keep a damp towel over unused wrappers to prevent drying.

Lay one wonton wrapper flat in front of you in a diamond orientation (corner toward you). Place about 1 teaspoon (level) of filling in the center. Avoid overfilling to prevent bursting.

Dip a fingertip in the water and moisten the edges of the wrapper. Fold the bottom corner up over the filling to meet the top corner, forming a triangle; press out air and seal the edges firmly.

Option A — Classic folded wonton: Bring the two side corners of the triangle together, overlapping slightly, and press to seal. Tuck one corner under the other to form a small pouch. Option B — Simple wonton: leave as triangle or fold into a purse shape. Repeat with remaining wrappers and filling. This recipe yields about 24 wontons depending on filling size.

Bring a large pot of water to a gentle rolling boil. Add 1 teaspoon vegetable oil to the water to help prevent sticking. Reduce heat to maintain a gentle boil.

Carefully add wontons in batches (do not overcrowd). Stir gently once to keep them from sticking to the bottom. Cook for 3–4 minutes for fresh pork/shrimp filling; wontons will float and filling should be cooked through (internal temp 160°F / 71°C for pork).

Use a slotted spoon to remove cooked wontons to a serving dish. If serving in soup, add wontons directly into hot broth for 1–2 minutes until heated through.

If desired, drizzle 1/2 teaspoon sesame oil over the cooked wontons and gently toss to coat.

Whisk together soy sauce and rice vinegar in a small bowl. Stir in chili oil if using, then sprinkle sliced scallions and sesame seeds on top. Serve alongside wontons.