Pork Wontons in an Asian Broth
This simple wonton recipe packs in incredible flavors. You can have complete control over the recipe by adding more ingredients that you enjoy or you can follow my recipe to a tee.
Ingredients
Wontons
- 1 lb. ground pork
- 2 T ginger minced
- 3 gloves garlic minced
- 2 cups spinach chopped small
- 3 T soy sauce
- ½ t pepper
- ¼ t red pepper flakes
- 1 package egg roll wrappers
- ½ cup sesame seeds
Broth
- 4 cups chicken broth
- 1 T rice wine
- 4 stalks green onion sliced thin
- 2 T soy sauce
- 1 T ginger minced
- 1 t pepper
- cooking oil
- chili oil optional
Instructions
- Combine the raw pork, ginger, garlic, spinach, soy sauce, pepper, and red pepper flakes.
- To assemble the wontons, I usually take 1 egg roll wrapper and cut 4 circles out of it using a circle cookie cutter or a drinking glass. Then, I put around 2 teaspoons of filling in the center, brush half of the outside edge with water, and fold it shut, pressing the edges to seal the wonton. If you want to get fancy with it, there are a ton of awesome YouTube videos that demonstrate different ways to fold wontons and dumplings!
- Get ready a bowl filled with water and another filled with your sesame seeds. To create the crust, lightly dip the bottom of your wonton in the water and then press it into the sesame seeds.
- Using whatever cooking oil you have on hand, heat about 3 tablespoons of it in a deep, nonstick pan or cast iron (make sure whatever pan you choose has a lid) for about a minute on medium heat. If your pan is too hot, the wontons will stick to the bottom.
- Add your wontons, sesame side down, into your pan and let them fry for about 2 minutes, until lightly golden on the bottom.
- Add 1/2 cup of water into the pan and quickly cover it with a lid and let the wontons steam for 4 minutes. Set them aside on a plate.
- To make the broth, heat 3 tablespoons of whatever cooking oil you're using in a pot for about a minute over low/medium heat.
- Add sliced green onions and ginger to the oil and cook for about 1-2 minutes or until fragrant.
- Add the chicken broth, soy sauce, rice wine, and pepper to the pot and bring it to a boil.
- Reduce it to a simmer and keep warm until you're ready to serve.
- Place 5 or 6 wontons in a bowl and ladle 1 or 2 scoops of broth over the wontons.
- If you want the added spiciness, spoon a little bit of chili oil over the top.
Notes
- You do not need to pre-cook the ground pork. The steaming process will cook it through completely.
- Do not add salt to this recipe, the soy sauce in the dish will act as the salt!