Wontons, or really any dumplings, are seen as difficult to make, but are quite simple. I like to make my own to help reduce the amount of salt in the filling, while also stock piling in the freezer for future sides, snacks, or even a full meal.
Folding techniques abound across types of dumplings, cultures, and styles. Do what works best for you. This recipe calls for steaming the wontons, but you can also deep fry, air fry, or pan fry.
Ingredients for Wontons:
- 1 package frozen wonton wrappers, thawed per instructions
- 8 ounces ground pork
- 1/2 tablespoon ginger, minced
- 3 cloves of garlic, minced or microplaned
- 1 scallion finely chopped
- 1 teaspoon sesame oil
- 1/2 tablespoon low sodium soy sauce
- 1 tablespoon Chinese cooking wine or rice wine vinegar
- 1/4 teaspoon ground white pepper, or freshly ground black pepper, to taste
Optional Dipping Sauce:
- 2 tablespoons Chinese black vinegar
- 1 tablespoon low sodium soy sauce (optional, but increase vinegar if not using)
- 1/2 teaspoon sesame oil
- 1 teaspoon chili or chili crisp (optional)
- 1 clove garlic, minced or microplaned
- 1/4 scallion, chopped (greens, whites, or both depending on taste and also optional)
Directions:
- Thaw wonton wrappers according to instructions.
- Mix pork, vegetables and seasoning in a medium bowl until well combined.
- Setup a small bowl of plain water and a sheet pan lined with parchment paper.
- Working one wrapper at a time with the corners facing like a compass rose, place approximately one teaspoon of the mixed filling into the center. Gently apply a thin amount of water to the top sides of the wrapper and fold the bottom onto the top, pressing out any air bubbles and creating a triangle. Option to fold the left and right points together using another dab of water to hold together, or can leave as a triangle and place onto the prepared parchment.
- Using a steamer basket, cook for 10 minutes over high steam. Alternatively, cook in soup base, such as wonton or egg drop, for approximately four minutes or until they float.
- While cooking, mix together ingredients for dipping sauce
- Freeze any remaining wontons flat before transferring into freezer storage bags.
Alternative Cooking Methods:
- Deep fry for 350F degrees for 3-5 minutes until golden brown and drain on a paper towel
- Air fry for 350F degrees for 10-12 minutes, or until golden brown turning once during the cooking.
- Pan fry by brushing some oil on a pan, place the wonton in. Fry over medium fire until one side becomes slightly brown and crispy. Turn them over and add around 1 tablespoon of water and cover the lid until the water is almost evaporated. Repeat the process once if the wontons are not cooked completely.
Salt Swaps:
- Making wontons at home reduces drastically the amount of sodium over storebought
- Using low sodium soy sauce will also reduce the salt in both the wontons and the dipping sauce.
- If cooking off in a soup, using unsalted and/or homemade chicken stock will allow you complete control over the soup.
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