Truffle Pork Wontons Recipe

Prepare filling

In a large mixing bowl combine the ground pork, finely chopped shiitake mushrooms, sliced green onions, grated ginger, minced garlic, light soy sauce, Shaoxing wine, sesame oil, white pepper, and 1/2 teaspoon fine sea salt.

Using a spoon or your clean hand, mix in one direction until the mixture becomes tacky (about 60–90 seconds). This helps proteins bind and gives a smooth texture.

Add the egg white, finely grated Parmigiano Reggiano (2 tbsp) and 1 teaspoon truffle oil. Fold gently until evenly incorporated. Taste a small bit by cooking a 1/2 teaspoon in a skillet to check seasoning; adjust salt or pepper if needed.

Set up an assembly station: a small bowl of water (for sealing), a lightly floured or parchment-lined tray for finished wontons, and the wonton wrappers.

Place one wonton wrapper in your palm (or on a flat surface). Spoon about 1 teaspoon (roughly 8–10 grams) of filling into the center of each wrapper. Do not overfill.

Lightly moisten the wrapper edges with water. Fold to form a triangle (if using square wrappers) or fold in half (if round) and press to seal, removing air. For a classic pouch, bring the two opposite corners together and press to seal, leaving a plump center. Place finished wontons on the tray, spaced so they don't touch.

Repeat until all filling is used. You should have about 36–40 small wontons.

Bring a large pot of water to a gentle boil (add a pinch of salt). Working in batches to avoid crowding, drop the wontons in and stir gently to prevent sticking.

Cook until wontons float and the filling is cooked through, about 3–4 minutes for fresh filling. Remove with a slotted spoon and transfer briefly to a bowl of warm water if not serving immediately to prevent sticking.

If using kombu and bonito: place the kombu and chicken stock with 1 cup water in a medium saucepan and slowly bring to just below a simmer over medium heat (do not boil). Remove kombu just before it reaches a simmer. Add bonito flakes, steep off heat for 3 minutes, then strain solids and return clear stock to the pot.

Reduce heat to low. In a small bowl, whisk together the three miso pastes with a ladle (about 1/2 cup) of the warm stock until smooth to avoid lumps. Stir miso slurry back into the pot.

Whisk in 1/2 cup finely grated Parmigiano Reggiano gradually until melted and integrated. Add mirin, 1 teaspoon soy sauce, and 1/4 teaspoon white pepper. Warm gently—do not boil after adding miso or cheese to preserve flavor and texture. Taste and adjust seasoning with salt if necessary.

For a silkier finish, use an immersion blender for 10–15 seconds to emulsify the broth, or strain through a fine-mesh sieve into a clean pot.

Ladle about 1 cup of warm triple miso Parmigiano broth into each shallow bowl.

Gently add 6–8 cooked wontons to each bowl, spooning a bit of warm broth over them.

Finish each bowl with a light drizzle (about 1/8 tsp) of white truffle oil, a few drops of toasted sesame oil if using, a sprinkle of thinly shaved Parmigiano Reggiano (about 1 tablespoon), and a small handful of microgreens or chopped chives.

Serve immediately while hot.