
Pork Wontons With Sesame Sauce
A delicious japanese dish. Dairy-free option.
Total Time
109 min
Serves
8
Rating
0.0 (0)
Ingredients
- 1 lb. ground pork
- 1 scallion
- finely chopped
- 1 Tbsp. soy paste
- 1 Tbsp. toasted sesame oil
- 1 Tbsp. grapeseed or vegetable oil
- 1 tsp. finely grated peeled ginger
- 1 tsp. rice wine
- 1 tsp. kosher salt
- ¼ tsp. freshly ground white pepper (optional)
- 1 large egg
- 48 wonton wrappers
- 3 Tbsp. toasted sesame oil
- 3 Tbsp. Chinese toasted sesame paste or tahini
- 2 Tbsp. soy sauce
- 2 Tbsp. unseasoned rice vinegar
- 1 Tbsp. sugar
- 1–3 Tbsp. store-bought or homemade chili crisp; plus more for serving (optional)
- Thinly sliced scallions (for serving)
Instructions
- 1
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.
- 2
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.
- 3
Cover and chill at least 15 minutes and up to 12 hours.
- 4
Fill a small bowl with cold water.
- 5
Take a wonton wrapper and lay it in your palm.
- 6
Using a small offset spatula or butter knife, press about 1 tsp. pork mixture into the center of wrapper.
- 7
Dip a finger into water and run it around edges.
- 8
Fold wrapper in half on a diagonal and press edges tightly together to seal.
- 9
Dip your finger into water again and dampen 2 bottom corners of wonton.
- 10
Bring corners together and pinch to seal.
- 11
Place on a parchment-paper-lined baking sheet.
- 12
Repeat with remaining wonton wrappers and filling.
- 13
Cover and chill until ready to cook.
- 14
Do Ahead: Wontons can be assembled 1 day ahead.
- 15
Keep chilled, or freeze up to 1 month.