Pork Wontons With Sesame Sauce
Pork Wontons With Sesame Sauce is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Using your hands, mix pork, scallion, soy paste, sesame oil, grapeseed oil, ginger, wine, salt, and pepper (if using) in a large bowl until thoroughly combined.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionUsing your hands, mix pork, scallion, soy paste, sesame oil, grapeseed oil, ginger, wine, salt, and pepper (if using) in a large bowl until thoroughly combined.
Crack egg into center of mixture and stir vigorously in one direction with a wooden spoon or rubber spatula until mixture is shaggy and lightened in color, about 4 minutes.
Cover and chill at least 15 minutes and up to 12 hours.
Fill a small bowl with cold water.
Take a wonton wrapper and lay it in your palm.
Using a small offset spatula or butter knife, press about 1 tsp. pork mixture into the center of wrapper.
Dip a finger into water and run it around edges.
Fold wrapper in half on a diagonal and press edges tightly together to seal.
Dip your finger into water again and dampen 2 bottom corners of wonton.
Bring corners together and pinch to seal.
Place on a parchment-paper-lined baking sheet.
Repeat with remaining wonton wrappers and filling.
Cover and chill until ready to cook.
Do Ahead: Wontons can be assembled 1 day ahead.
Keep chilled, or freeze up to 1 month.
Freeze in a single layer on baking sheet until frozen, then transfer to an airtight container.
Cook from frozen, about 4 minutes.
Whisk oil, sesame paste, soy sauce, vinegar, and sugar in a small bowl to combine, then whisk in water, 1-tablespoonful at a time, until you can drizzle sauce easily but it’s not watery.
If using chili crisp, stir in 1–3 Tbsp., depending on how spicy you want your sauce; set aside.
Bring a large pot of water to a boil.
Working in batches of up to 10 at a time, boil wontons until wrappers are puckered and tightly wrapped around filling (filling should be cooked through; slice one open to double-check if unsure), about 3 minutes.
Using a spider or slotted spoon, transfer to a plate; let cool slightly.
Divide wontons among bowls and spoon reserved sauce over; top with scallions and more chili crisp if desired.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.