Pork & scallion wontons are delicious and fun to make at home. The use of store-bought wonton wrappers cuts down on the prep time. The wontons in this recipe are boiled, although they can also be pan fried.
Pork & Scallion Wontons
Pork & scallion wontons are delicious and fun to make at home. The use of store-bought wonton wrappers cuts down on the prep time. The wontons in this recipe are boiled, although they can also be pan fried.
Ingredients
- 16 oz Ground pork
- 6 scallions (roughly 1 bunch) (green tops removed, very thinly sliced)
- 2 cloves garlic (finely mined)
- 1 Tbsp ginger (finely minced)
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp Chinese Black Vinegar (optional)
- 1 Tbsp red pepper flakes
- 1 Tbsp rice wine
- Salt to taste
- 1 pack refrigerated wonton wrappers
Instructions
- Mix together thoroughly the ground pork, scallions, garlic, ginger, soy sauce, sesame oil, Chinese black vinegar, red pepper flakes, and rice wine.
- Take a small amount of the filling (1 tsp) and cook quickly in a pan on the stove until cooked through.
- Taste the cooked mixture and adjust the mix for seasoning if necessary.
- Note also that your dipping sauce will likely have salt in it as well, so you want to avoid the filling being too salty by itself.
- When your filling is ready, set aside a small bowl with room temperature water for dipping your fingers and sealing the edges of the wontons later.
- Remove wonton wrappers from fridge and locate a small spoon or small offset spatula for the filling.
- Spoon 1 Tbsp of the filling into the center of a wonton, and then wet the exterior edge of the wonton wrapper with some water using a wet finger dipped in the bowl of water.
- Fold the wonton over onto itself and seal the edges.
- Avoid leaving air pockets area of the wonton with the filling.
- As you finish wrapping the wontons, place on a tray covered with plastic wrap.
- Start a pot boiling with salted water, and boil the wontons carefully in batches, removing the cooked wontons with a slotted spoon.
- Cut into one of the wontons to make sure you are cooking them through properly.
- Serve immediately, with a delicious Asian dipping sauce or store-bought chile-crisp.
- *Chile-crisp is found in Asian grocery stores and many larger grocery stores and is a lovely spicy condiment.
Notes
Don’t worry if your wontons aren’t perfectly shaped. Getting a good seal on the wontons and avoiding air pockets during the wonton-closing stage is more important than making them look pretty.
You freeze whatever wontons you don’t want to cook that day in heavy duty plastic bags in your fridge.
You freeze whatever wontons you don’t want to cook that day in heavy duty plastic bags in your fridge.