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.

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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.