Hot + Sour Wontons Recipe

Prepare filling

In a medium bowl combine the ground pork and chopped shrimp. Add the finely chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, white pepper, cornstarch and the lightly beaten egg. Mix thoroughly with a fork or chop with a cleaver until mixture is sticky and cohesive, about 1–2 minutes. This texture helps the filling hold together when boiled.

Cover the bowl and refrigerate for at least 15 minutes (or up to 1 hour) to let flavors meld and the cornstarch hydrate.

Set out wonton wrappers on a lightly floured or dry surface. Keep them covered with a damp towel to prevent drying.

Fill and fold

Place about 1 teaspoon of filling in the center of each wrapper. Dip a finger in water and moisten the wrapper edges. Fold wrapper over to form a triangle (for square wrappers) or fold into half for round wrappers, press out air around the filling. For a classic folded wonton, bring the two opposite corners of the triangle together, overlap slightly, and press to seal, creating a small pouch with a pleated top. Ensure all edges are tightly sealed to prevent leaking.

Make sauce base

In a medium saucepan over medium heat combine the chicken or vegetable stock, sliced mushrooms and bamboo shoots. Bring to a gentle simmer.

Stir in rice vinegar, soy sauce, chili garlic sauce, Chinese black vinegar (or extra rice vinegar), sugar, fresh lime juice (if using) and white pepper. Taste and adjust acidity or heat: add more rice vinegar for sour, more chili garlic sauce for heat, or a pinch more sugar to balance.

Thicken slightly

Mix the cornstarch with the cold water to make a smooth slurry. Slowly whisk the slurry into the simmering broth and cook for 1–2 minutes until slightly thickened. Remove from heat and stir in toasted sesame oil.

Keep the broth hot but not boiling while you cook the wontons.

Boil wontons

Bring a large pot of water to a rolling boil. Gently add wontons in batches (do not overcrowd). Stir gently to prevent sticking. When wontons float, continue cooking 2–3 minutes for fully cooked pork and shrimp (internal temp should reach 165°F / 74°C). Remove with a slotted spoon and transfer directly into the simmering hot & sour broth (or individual bowls).

If serving as a dipping appetizer instead of in broth: bring a small pot of water or broth to a simmer, cook wontons the same way, drain, and arrange on a platter with a warmed bowl of hot & sour sauce for dipping.

Ladle hot & sour broth over wontons if serving as a soup, or spoon sauce around wontons on a plate for an appetizer presentation. Garnish with chopped cilantro, sliced scallions and a drizzle of chili oil if desired.

Serve immediately while hot.