Pork Wontons
Pork Wontons made with wonton wrappers, pork mince, scallions, garlic, ginger, soy sauce, Shaoxing wine, sesame oil, and white pepper.
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Servings: 4 people
Ingredients
Wontons
- 1 packet wonton wrappers approximately 25 to 30 sheets
Wonton Filling
- 400 g / 1 lb pork mince preferably fatty mince
- ½ cup scallions or spring onions finely chopped, approximately 3 bulbs
- 2 cloves garlic minced
- ½ tbsp fresh ginger minced
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or rice wine or mirin as a substitute
- ½ tsp dark brown sugar or caster sugar as a substitute
- ⅛ tsp sesame oil
- ½ tsp sea salt
- ½ tsp white pepper
Ginger and Vinegar Dipping Sauce
- 1 tsp Chinese black vinegar or rice wine vinegar as a substitute
- 1 tsp soy sauce
- ⅛ tsp sesame oil
- 1 tsp dark brown sugar
- ¼ tsp fresh ginger minced or cut into thin matchsticks
Instructions
Prepare the dipping sauce.
- In a small saucer, combine the Chinese black vinegar, soy sauce, sesame oil, dark brown sugar, and ginger. Stir with a teaspoon until well combined. Set aside until ready to serve.
Prepare the wonton filling.
- Place the pork mince, scallions, garlic, ginger, soy sauce, Shaoxing wine, dark brown sugar, sesame oil, sea salt, and white pepper in a large mixing bowl.
Combine the filling.
- Mix the ingredients thoroughly with a fork or chopsticks until evenly incorporated.
Develop the filling texture.
- Using a fork or chopsticks, mix the filling in a circular motion in one direction only for 3 to 4 minutes, or until the mixture becomes sticky and cohesive.
Fill the wonton wrappers.
- Place approximately 1 tsp of wonton filling in the center of one wonton wrapper. Do not overfill, as this may prevent proper sealing.
Shape the wontons.
- Bring all four corners of the wonton wrapper toward the center. Gather the wrapper just above the filling and squeeze firmly with the thumbs, index fingers, and middle fingers to seal.
Seal securely.
- Ensure each wonton is tightly sealed before preparing the next one. Repeat with the remaining filling and wrappers. This recipe yields approximately 25 to 30 wontons.
Prepare the cooking water.
- Fill a large pot just over halfway with water and bring it to a boil.
Cook the first batch.
- Add 12 to 15 wontons to the boiling water. Cook for approximately 4 minutes, or until the wontons float to the surface and the pork filling is fully cooked.
Remove the cooked wontons.
- Use a slotted spoon to transfer the cooked wontons to a serving dish, allowing excess water to drain.
Cook the second batch.
- Repeat the boiling process with the remaining wontons, cooking for approximately 4 minutes or until fully cooked.
Serve.
- Serve the pork wontons warm with the prepared ginger and vinegar dipping sauce.
Notes
To make this recipe gluten-free, use certified gluten-free wonton wrappers or gluten-free dumpling wrappers.
Replace regular soy sauce with certified gluten-free tamari or gluten-free soy sauce.
Confirm that the Shaoxing wine, rice wine, mirin, sesame oil, vinegar, and seasonings are gluten-free, as some brands may contain wheat or gluten-based additives.
Use plain pork mince without added fillers, marinades, or seasoning blends unless they are clearly labeled gluten-free.
Prepare the wontons on a clean surface with clean utensils, bowls, and cooking equipment to avoid cross-contamination.
If serving with broth, chili oil, or additional sauces, verify that all added ingredients are gluten-free before serving.