Grandma’s Wontons
Maxine Sharf
Photo by Food52
- Serves
- 6
- Prep Time
- 1 hour
- Cook Time
- 15 minutes
Ingredients
For the Wontons
- 1 pound Ground Pork (or sub 96% lean ground chicken)
- 3 Scallions, sliced
- 2 tablespoons Fresh Ginger, finely chopped
- 4 Small Dried Shiitake Mushrooms, soaked in hot water until tender and diced small (or sub with fresh shiitakes)
- 8 ounce Can Water Chestnuts, drained and roughly chopped small
- 1 Egg
- 1 tablespoon Soy Sauce
- 1 tablespoon Sesame Oil
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Sugar
- 1/2 teaspoon Black Pepper
- 2 tablespoons Cornstarch
- 1/4 cup Water (plus more for folding the wontons)
- 2 packages Wonton Skins
For the Wonton Sauce
- 3 tablespoons Soy Sauce
- 2 tablespoons Rice Vinegar
- 2 tablespoons Sesame Oil (plus extra for garnish)
- 1/2 teaspoon Sugar
- 1 teaspoon Sesame Seeds
- 1 tablespoon Chili Oil or Chili Garlic Sauce (optional)
For Serving:
- Sesame Oil
- Scallions, sliced
- Fresh Ginger, finely chopped (optional)
Directions
- Step 1
In a medium bowl, mix the pork, scallions, ginger, shiitake mushrooms, water chestnuts, egg, soy sauce, sesame oil, sugar, salt, and pepper.
- Step 2
In a separate small bowl, mix 2 Tbsp of cornstarch with ¼ cup of water until the cornstarch dissolves. Pour it into the filling and mix.
- Step 3
Bring a large pot of water to a boil. Mix together the ingredients for the sauce and set aside.
- Step 4
Fold the wontons: Fill a small bowl with water. Orient the wonton skin in your palm in a diamond shape and place 1 heaping teaspoon of the meat mixture in the bottom corner of the skin. Roll from the bottom corner up until the meat mixture is fully covered, then wet the skin to the right of the meat. Using both hands with your fingers facing towards you, pinch the skin to the left and right of the meat to seal, then bring your pinched fingers together to meet each other and tuck the damp skin on the right onto the left to seal shut.
- Step 5
Boil the wontons in batches for 2-3 minutes until the internal temperature reaches 165F. Remove from the water with a mesh skimmer, drip off excess water, and place into a serving bowl.
- Step 6
Toss the wontons with some sesame oil to prevent them from sticking together, then spoon on the sauce. Top with chopped scallions and ginger and enjoy!