These wontons have all the great flavor of Chinese takeout and are way better than any store bought!
- 50 wonton wrappers
- 1 lb ground pork
- 1 medium sized onion, chopped
- 3 cloves garlic, smash and chopped
- 2 tbs ginger, smashed and chopped
- 2 TBS fresh chives or scallions, chopped
- 2 TBS oyster sauce
- 2 TBS light soy sauce
- 1 tsp rice vinegar
- ½ tsp Chinese Five Spice
- ¼ tsp white pepper
- Sea salt, for seasoning
- 2-3 dashes sesame oil
Cooking the Pork Filling
Begin by warming EVOO in a nonstick pan. When the pan and oil are warm, add the onion and cook until fragrant. Once fragrant, add the garlic and ginger and saute until the onions are translucent.
Now add the pork to the aromatics and cook until the pork has some color.
Next add the chives (or scallions), oyster sauce, soy sauce, rice wine vinegar, Chinese Five Spice and white pepper and combine together. Cook together for a few minutes and once the pork mixture is cooked, taste to see whether you need to add a touch of salt.
Set aside the pork filling and allow to cool down slightly before stuffing the wontons.
Preparing the Work Surface for Creating the Wontons
Folding the Wontons
Now begin building the wontons. As you create the wontons, place the finished wontons on the parchment paper and cover with a damp towel or cloth. Note: I'd watch some YouTube videos to get comfortable with wonton folding techniques. Also never fear if the wonton fold isn't perfect because they will still be delicious.
Cooking the Wontons
Add ½ inch of water and a couple of dashes of sesame oil to a nonstick pan and warm to medium. Once little bubbles form on the pan surface, add your wontons and be careful not to overcrowd the pan or the wontons will stick.
Add a cover to the pan and steam for ~10 minutes.
Once the wontons are becoming translucent, remove any remaining water from the pan and allow a crisp to form on the bottom of each wonton.