Delicious pork wontons served with a flavorful dipping sauce.
Ingredients
Wontons
- 300gminced pork
- 35piecewonton wrappers
- 1tbspoyster sauce
- 1tbsplight soy sauce
- 1tbspShaoxing wine
- 1tbspsesame oil
- 1tspsugar
- 1/4tspwhite pepper
- 2tspcorn starch
- 3tspginger spring onion water
Ginger Spring Onion Water
- 1inginger
- 1stalk spring onions
- 100mLwater
Dipping Sauce
- 2tbspcooking oil
- 1tbspminced garlic
- 1tbspminced shallots
- 1tbspoyster sauce
- 1tsplight soy sauce
- 1tspsugar
Nutrition (per serving)
Calories
35.7kcal (1.78%)
Protein
2.4g (4.78%)
Carbs
2.4g (0.88%)
Sugars
0.4g (0.82%)
Healthy Fat
1.1g
Unhealthy Fat
0.3g
% Daily Value based on a 2000 calorie diet
How to make Steamed Wontons
Prepare Ginger Spring Onion Water
Mash the ginger and spring onions with a knife. In a small bowl, combine the mashed ginger and spring onions with the water. Let it soak for 5–10 minutes.
Prepare Wontons
In a mixing bowl, combine the minced pork with the marinade ingredients. Let it marinate for at least 30 minutes.
Fill each wonton wrapper with about 1 heaping teaspoon of the filling. Apply some water along the edges. Fold over one edge to make a triangle. Bring the ends together and press well. Repeat with the remaining wrappers.
Make Dipping Sauce
Heat the wok with cooking oil, stir-fry the minced garlic and shallots until fragrant. Add in the remaining ingredients and sauté for another 10 seconds until the sugar melts. Set it aside.
Cook Wontons
Boil enough water in a pot with cooking oil. Put in the wontons and let them cook for 10 seconds at medium heat. Remove and place on a greased steaming plate. Lay them flat quickly to prevent sticking. Brush some oil on top of each wonton.
Fill a wok with water and place over high heat. When the water is boiling, steam the wontons for 8 minutes. Remove them from the steamer, brush the dipping sauce on top of each wonton. Garnish with some chopped spring onions. Serve the wontons while hot with the dipping sauce.
Nutrition (per serving)
Nutrition (per serving)
Calories
35.7kcal (1.78%)
Protein
2.4g (4.78%)
Carbs
2.4g (0.88%)
Sugars
0.4g (0.82%)
Healthy Fat
1.1g
Unhealthy Fat
0.3g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Ensure the wontons are laid flat after boiling to prevent them from sticking together.
Brush oil on the wontons to keep them moist and prevent sticking.
FAQS
How do I make steamed wontons from scratch?
To make steamed wontons from scratch, start by preparing the filling with minced pork, oyster sauce, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, corn starch, and ginger spring onion water. Fill each wonton wrapper with the mixture, fold them into triangles, and steam them for about 8 minutes. Serve hot with a flavorful dipping sauce.
Are steamed wontons suitable for a gluten-free diet?
Traditional wonton wrappers contain gluten, making them unsuitable for a gluten-free diet. However, you can substitute regular wonton wrappers with gluten-free alternatives made from rice flour or other gluten-free ingredients. Ensure that all other ingredients, like soy sauce, are also gluten-free.
What can I use instead of minced pork in wontons?
If you're looking for a substitution for minced pork in wontons, you can use ground chicken, turkey, or even tofu for a vegetarian option. Just be sure to adjust the seasoning accordingly to maintain the flavor profile of the dish.
How should I store leftover steamed wontons?
To store leftover steamed wontons, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them. Just make sure to separate each wonton with parchment paper to prevent sticking.
What dipping sauce pairs well with steamed wontons?
A classic dipping sauce for steamed wontons includes a mix of soy sauce, vinegar, and a touch of sesame oil. You can also add minced garlic or chili oil for extra flavor. This combination complements the savory taste of the wontons beautifully.
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Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me. I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...
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