Pork Wontons With Sesame Sauce

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. 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. 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. 3

   Cover and chill at least 15 minutes and up to 12 hours.

4. 4

   Fill a small bowl with cold water.

5. 5

   Take a wonton wrapper and lay it in your palm.

6. 6

   Using a small offset spatula or butter knife, press about 1 tsp. pork mixture into the center of wrapper.

7. 7

   Dip a finger into water and run it around edges.

8. 8

   Fold wrapper in half on a diagonal and press edges tightly together to seal.

9. 9

   Dip your finger into water again and dampen 2 bottom corners of wonton.

10. 10

    Bring corners together and pinch to seal.

11. 11

    Place on a parchment-paper-lined baking sheet.

12. 12

    Repeat with remaining wonton wrappers and filling.

13. 13

    Cover and chill until ready to cook.

14. 14

    Do Ahead: Wontons can be assembled 1 day ahead.

15. 15

    Keep chilled, or freeze up to 1 month.