As if we needed another reason to throw a dumpling party, these classic wontons are just as fun to make as they are to eat. When served with a spicy chili oil, these wontons reach new heights.
LEVEL: Easy
YIELD: 30 wontons
Ingredients
Gingery Pork and Chive Wontons
- 1 lb. ground pork
- 1 tbsp. low-sodium soy sauce
- 2 tsp. sugar
- 2 tsp. rice wine
- 2 tsp. grated ginger
- 1 large clove garlic, grated
- 1/2 bunch chives, sliced (about 1/2 cup)
- 4 scallions, thinly sliced (about 1/2 cup)
- Kosher salt
- Square dumpling wrappers (about 30)
Chili Oil
- 1/4 c. red pepper flakes
- 3 tbsp. Toasted sesame seeds
- 2 tsp. five-spice powder
- 1 tsp. black pepper
- 2 bay leaves
- 1 c. vegetable oil
Directions
- Make filling: Combine pork, soy sauce, sugar, rice wine, ginger, garlic, chives, and scallions.
- Place 1 rounded tablespoon filling in center of 1 wrapper. Using your fingers, lightly wet edges of wrapper with water. Fold wrapper over to make a triangle and press to seal. Lightly wet one bottom corner of triangle, then pinch together with second bottom corner to seal. Transfer sealed dumpling to floured or parchment-lined baking sheet. Repeat with remaining filling and wrappers.
- Add 1 tablespoon salt to large pot of simmering water. In 3 batches, cook dumplings, stirring, until filling is cooked through, 3 to 6 minutes. Using slotted spoon, transfer to paper-towel-lined plate.
- Make Chili Oil: In medium heatproof bowl, combine pepper flakes, sesame seeds, five-spice powder, black pepper, and bay leaves. In small saucepan, heat vegetable oil on medium until hot but not smoking. Pour over spices and stir to combine; let cool. Discard bay leaves and strain if desired. Refrigerate up to 6 months. Serve chili oil with wontons.
