pan-fried pork wontons;
Classic pork wonton filling twisted up in wonton wrappers and pan-fried to delicious perfection. Serve with sauces!
Servings: 4
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Ingredients
- 1¼ lb ground pork
- 3 scallions greens only, diced
- 2 Tbsp soy sauce
- 1 egg
- 1 tsp oyster sauce
- 1½ Tbsp ginger minced
- 1 Tbsp garlic minced
- 3-5 leaves Napa cabbage shredded
- 75-100 wonton wrappers square, thin, wrappers (roughly 2 16oz packages but may depend on brand)
Instructions
- To a large bowl, add 1¼ lb ground pork, chopped scallion greens from 3 stalks (discard whites), 2 Tbsp soy sauce, 1 egg, and 1 tsp oyster sauce
- (Optional) You can add peeled ginger, cabbage leaves, and garlic cloves to a small chopper or food processor and blend to speed up the dicing process. Skip the next three steps if using an electric chopper.
- Peel and mince garlic, then add it to a large bowl.
- Peel the ginger using a spoon to scrape away the "bark" coating. You can also use a pairing knife, but you tend to lose more ginger that way. Finely dice the ginger root and add it to the bowl with the garlic.
- Wash and dry cabbage leaves, and shred them into julienned 1"-2" pieces. Add to the large bowl with the ginger and garlic.
- Stir the pork mixture together until just combined. Do not overmix.
- Set out your wonton wrappers, the filling, a small bowl of water, and a platter to place the folded wontons.
- Fold your wontons to the desired shape. Classic wonton: To fold a classic wonton shape, take a square wonton wrapper and wet the edges. Place a heaping tsp of pork filling in the center, then fold the wrapper on the diagonal to make a triangle. Press together the edges to seal it shut. Fold over the top point of the triangle, then twist the remaining two corners in opposite directions and press together so they stick. You can add another tiny dollop of water to make the points stick."Jacket" wonton: To fold a "jacket" shape, take a square wonton wrapper and wet the edges. Place a heaping tsp of pork filling in the center, then fold the wrapper in half to make a rectangle. Press together the edges to seal it shut. Fold down the sealed top partway. Then, take the two folded edge corners and press them together. Add a tiny dollop of water before pressing together to help it stick.Set aside on the platter and repeat until all filling or wrappers are used up. Try to make it come out even, but often you'll have leftovers.
- To cook your wontons, heat oil in the bottom of a large non-stick skillet over medium-high heat. (You may need multiple pans and/or multiple batches to cook the wontons.)
- Once the oil is hot and shimmering, add the wontons in a single layer to the bottom of the pan. Allow to cook undisturbed for 1-3 minutes or until the bottoms start to get brown and crisp.
- Add water to the pan and cover with a lid to steam for 5-8 minutes or wrappers are translucent and pork filling is cooked. Usually once the water is mostly gone is a good
- Add water to the pan and cover with a lid to steam 5-8 minutes. The exact amount of water needed may vary by quantity cooking and pan size, but you can always add more. I usually use ¼-⅓ cup for a 12-inch skillet. You can always remove a wonton and cut it in half to check the filling. You're looking for the skins to become translucent and the filling to be firm and resistant but not spongy or hard.Once most of the water has steamed the wontons, remove the lid and let the bottoms crisp back up. Serve warm with soy sauce.
- Once the water has steamed the wontons sufficiently, remove the lid and add a splash of oil back to the pan. Cook for another 1-3 minutes or until bottoms are nice and crisp and brown. Remove to a plate and serve immediately with soy sauce or sauce of choice.
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