📝 About This Recipe
A cornerstone of Cantonese dim sum, these wontons offer a masterclass in texture, featuring a succulent pork and shrimp filling seasoned with toasted sesame and ginger. Whether you choose the 'Golden Silk' route—deep-fried to a shatteringly crisp perfection—or the 'Velvet Cloud' method—steamed until delicate and translucent—these morsels are the ultimate crowd-pleaser. This recipe balances traditional techniques with approachable steps, ensuring a restaurant-quality appetizer right from your home kitchen.
🥗 Ingredients
The Filling
- 1/2 pound Ground Pork (at least 20% fat for juiciness)
- 1/2 pound Shrimp (peeled, deveined, and roughly chopped into pea-sized bits)
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 2 cloves Garlic (finely minced)
- 2 stalks Green Onions (finely sliced)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon White Pepper (ground)
- 1 teaspoon Cornstarch (to bind the juices)
Assembly & Cooking
- 35-40 pieces Wonton Wrappers (square, thin-style)
- 3 cups Neutral Oil (for frying (canola, peanut, or vegetable))
- 1 Egg (beaten with 1 tbsp water for egg wash)
Dipping Sauce
- 2 tablespoons Chili Oil (with flakes)
- 1 tablespoon Black Vinegar (Chinkiang vinegar)
- 1/2 teaspoon Sugar (to balance acidity)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground pork, chopped shrimp, ginger, garlic, and green onions.
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2
Add the soy sauce, Shaoxing wine, sesame oil, white pepper, and cornstarch to the meat mixture.
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3
Stir the filling vigorously in one direction for 2-3 minutes until it becomes tacky and paste-like; this ensures a bouncy texture.
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4
Set up your station with the wonton wrappers, the bowl of filling, a small bowl of egg wash, and a parchment-lined tray.
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5
Place one wrapper on your palm. Add about 1 teaspoon of filling to the center—do not overfill or they will burst.
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6
Lightly brush the edges of the wrapper with egg wash. Fold the wrapper into a triangle, pressing out all air bubbles.
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7
Bring the two bottom corners of the triangle together, overlapping them slightly, and secure with a dab of egg wash to create a 'nurse's cap' shape.
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8
Repeat until all filling is used, keeping the finished wontons covered with a damp cloth to prevent drying.
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9
FOR FRIED WONTONS: Heat 3 inches of oil in a heavy pot to 350°F (175°C). Fry in batches for 2-3 minutes until deep golden brown and crispy. Drain on a wire rack.
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10
FOR STEAMED WONTONS: Line a bamboo steamer with perforated parchment or cabbage leaves. Arrange wontons so they don't touch.
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11
Steam over boiling water for 6-8 minutes until the wrappers are translucent and the filling is firm.
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12
Whisk the dipping sauce ingredients together in a small bowl while the wontons cook.
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13
Serve immediately while hot, garnished with extra scallions if desired.
💡 Chef's Tips
Always stir your filling in one direction to develop the protein strands for a 'snappy' bite. Keep your wonton wrappers covered with a damp towel while working; they dry out and crack very quickly. For the crispiest fried wontons, ensure the oil returns to 350°F between batches. If steaming, don't let the wontons touch each other or they will tear when you try to lift them out. You can freeze uncooked wontons on a tray, then transfer to a bag for a quick snack later.
🍽️ Serving Suggestions
Serve fried wontons with a side of sweet chili sauce or plum sauce for a classic contrast. Pair steamed wontons with a cold glass of Jasmine pearl tea to cleanse the palate. Serve as part of a dim sum spread alongside Siu Mai and Char Siu Bao. For a spicy meal, toss the steamed wontons directly into a bowl of Sichuan chili oil and black vinegar. Fried wontons make an excellent crunchy topper for a vibrant Asian-style chopped salad.