Wontons Recipe

Prep and mix filling

In a medium bowl combine the ground pork and finely chopped shrimp. Add the finely chopped green onions, minced ginger and garlic. Stir in soy sauce, oyster sauce, sesame oil, shaoxing wine, cornstarch, beaten egg, salt and white pepper. Mix thoroughly with a spoon or your hands until the mixture becomes sticky and cohesive (about 1–2 minutes). Cover and refrigerate for 15 minutes to let flavors meld and the cornstarch hydrate.

Assemble wontons

Set up a work area with a stack of wonton wrappers, a small bowl of cold water for sealing and a plate dusted lightly with cornstarch or lined with parchment. Working with one wrapper at a time, place about 1 teaspoon (approximately 10–12 g) of filling in the center. If using square wrappers: wet two adjacent edges with water, fold into a triangle by bringing one corner to the opposite corner, press edges firmly to seal, then bring the two outer points together and press to seal (optional classic purse shape). If using round wrappers: wet half the edge, fold in half into a semicircle and press to seal, then bring the two corners together and press. Ensure there are no air pockets and edges are well sealed. Repeat until all wrappers are filled (makes about 24 wontons).

Boiling method (traditional)

Bring a large pot of water to a gentle rolling boil. Add wontons in batches so they aren’t crowded. Stir gently to prevent sticking. Cook for 4–5 minutes until wrappers are translucent and filling is cooked through (internal temp 160°F/71°C). Use a slotted spoon to remove and transfer to bowls or a plate.

Steaming method

Line a steamer basket with parchment or cabbage leaves. Arrange wontons in the steamer without touching. Steam over boiling water for 6–8 minutes until cooked through. Remove carefully with a spatula.

Pan-fry (potsticker) method

Heat a nonstick skillet over medium heat and add 2 tablespoons vegetable oil. Arrange wontons in a single layer, flat side down, leaving space between them. Fry for 2 minutes until the bottoms are golden. Carefully add 1/2 cup water or chicken broth, immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 4–5 minutes until liquid has evaporated and wrappers are cooked. Remove lid and continue cooking 30–60 seconds to re-crisp the bottoms.

For a simple dipping sauce, combine 2 tablespoons soy sauce, 1 tablespoon black or rice vinegar and 1 teaspoon chili oil in a small bowl. Place cooked wontons on a serving plate or in bowls for soup. Garnish with sesame seeds and thinly sliced green onion if desired. Serve immediately while hot.