Pork Wontons

Method8 steps

1. 1

   Step 1: Put the ground pork (1 lb), 1 tbsp each soy sauce, oyster sauce (1 tbsp) and sesame oil (1 tbsp), the egg (1), minced ginger (1 knob) and garlic, and finely chopped green onions (2 stalks) in a mixing bowl. Include the optional 1 tsp white pepper if desired. Keep the wonton wrappers separate.

   Uses 1 lb ground pork · 1 tbsp soy sauce for filling · 1 tbsp oyster sauce · 1 tbsp sesame oil for filling · 1 egg · 1 knob ginger, 1 inch long, minced · 5 garlic cloves, minced · 2 stalks green onions, finely chopped

2. 2

   Step 2: Stir the filling consistently in one direction until evenly combined and sticky. Keep the prepared filling cold while you arrange the wrapping station.

   Uses Combined raw pork-wonton filling

3. 3

   Step 3: Set out the 50 square wrappers, a small dish of sealing water, the cold prepared filling, and a clean plate or board for finished wontons. Bring out only the filling you can use promptly and keep the remainder refrigerated.

   Uses 50 square wonton wrappers · Small dish of sealing water · Cold cohesive pork-wonton filling

4. 4

   Step 4: For each wonton, put a small spoonful, about 1–2 tsp, of the prepared filling in the center of one square wrapper. Leave its edges clear so it can seal.

   Uses 1–2 tsp actual prepared filling per wonton · 1 actual wrapper per wonton

5. 5

   Step 5: Moisten the wrapper edges with a little of the sealing water and fold around the filling to make a triangle. Moisten one bottom corner, bring the two bottom corners together, and press firmly to seal. Set the wonton on the plate and repeat with the remaining wrappers and filling, keeping the uncooked wontons cold until cooking.

   Uses One filled square wrapper ready to fold · A little water on the edges and corner

6. 6

   Step 6: Make the quick dipping sauce by mixing equal volumes of the additional soy sauce, rice vinegar and additional sesame oil in a small bowl. Choose the amount of each to suit the sauce bowl, measuring the same volume of all three.

   Uses Additional soy sauce, equal volume to each other dipping-sauce ingredient · Rice vinegar, same volume as the dipping soy sauce · Additional sesame oil, same volume as the dipping soy sauce

7. 7

   Step 7: Bring a large pot of fresh water to a boil. Add an uncrowded batch of the assembled wontons and stir gently so they do not stick. Once the boil returns, cook for about 3 minutes if freshly wrapped, or about 5 minutes if frozen. Check that the wrapper is tender and the center of the pork filling reaches 165°F; continue cooking if needed. Lift out and drain, then repeat for the remaining batches.

   Boil fresh or frozen wontons · 5 minUses Sealed pork wontons · Fresh water for the actual boiling pot

8. 8

   Step 8: Serve the drained wontons hot with the prepared equal-parts dipping sauce, either for dipping or spooned over them. Keep any uncooked portion refrigerated promptly or freeze it for a later meal.

   Uses Fully cooked drained pork wontons · Equal-parts soy-rice-vinegar-sesame dipping sauce