- Main
- Appetizer
- Pork
- Chinese
- Freezer-friendly
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the wontons
- 1 lb
ground pork
- 1 tbsp
fresh ginger, finely grated
- 2
scallions, finely chopped
- 1 tbsp
soy sauce
- 2 tsp
Shaoxing wine (or dry sherry)
- 1 tsp
toasted sesame oil
- 3/4 tsp
salt
- 1/4 tsp
white pepper
- 3 tbsp
cold water
- 40
square wonton skins, thawed if frozen
For the chili oil sauce
- 1/4 cup
chili oil, with some of the sediment
- 3 tbsp
Chinese black vinegar (Chinkiang)
- 3 tbsp
soy sauce
- 2 tbsp
Chinese sesame paste (or tahini)
- 3 cloves
garlic, finely grated or minced
- 2 tsp
sugar
- 1 tsp
toasted sesame oil
- 1/2 tsp
ground Sichuan pepper (optional)
To finish
- 1/3 cup
roasted peanuts, coarsely crushed
- 2
scallions, thinly sliced
- Dairy-free
Contains peanuts (roasted peanuts), soy (soy sauce), wheat (soy sauce, Shaoxing wine (or dry sherry), Chinese black vinegar (Chinkiang)) and sesame (toasted sesame oil, Chinese sesame paste (or tahini)).
Not checked: square wonton skins, ground Sichuan pepper.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
In a bowl, combine the ground pork, ginger, chopped scallions, soy sauce, Shaoxing wine, sesame oil, salt and white pepper. Add the cold water and stir vigorously in one direction for 1–2 minutes, until the mixture looks sticky and pastelike. This makes the filling juicy.
8 min
- 1 lb ground pork
- 1 tbsp fresh ginger
- 2 scallions
- 1 tbsp soy sauce
- 2 tsp Shaoxing wine (or dry sherry)
- 1 tsp toasted sesame oil
- 3/4 tsp salt
- 1/4 tsp white pepper
- 3 tbsp cold water
- Step 2
Set out the wonton skins under a damp towel so they don't dry out, and keep a small bowl of water nearby. Put about 1 rounded teaspoon of filling in the center of a skin. Dab water along two edges, fold the skin into a triangle and press out the air around the filling. Then bring the two long corners together, dab with water and pinch to seal. Set the finished wontons on a floured tray and repeat; you should get about 40.
25 min
- 40 square wonton skins
- Step 3
Bring a large pot of water to a boil. While it heats, make the sauce: in a bowl, whisk the sesame paste with the soy sauce until smooth, then whisk in the black vinegar, chili oil and its sediment, garlic, sugar, sesame oil and Sichuan pepper. Divide the sauce among 4 shallow bowls.
8 min
- 1/4 cup chili oil, with some of the sediment
- 3 tbsp Chinese black vinegar (Chinkiang)
- 3 tbsp soy sauce
- 2 tbsp Chinese sesame paste (or tahini)
- 3 cloves garlic
- 2 tsp sugar
- 1 tsp toasted sesame oil
- 1/2 tsp ground Sichuan pepper
- Step 4
Boil the wontons in two batches so they aren't crowded: slide them in, stir gently once, and cook until the skins are tender and the wontons float and look plump, 4–5 minutes. Cut one open to check the pork is cooked through and no longer pink.
10 min
- Step 5
Lift the wontons out with a slotted spoon, letting the water drain off, and pile them into the sauced bowls. Add a spoonful of the hot cooking water to each bowl to loosen the sauce, then turn the wontons gently to coat.
2 min
- Step 6
Scatter with crushed peanuts and sliced scallions and serve right away, while the sauce is still glossy.
- 1/3 cup roasted peanuts
- 2 scallions
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026