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.

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.
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