Recipe courtesy of Ching-He Huang
Save Recipe Print
Total:
1 hr 50 min
Prep:
35 min
Inactive:
1 hr
Cook:
15 min
Yield:
36 wontons
Level:
Intermediate

Ingredients

Filling:
Wontons:
Chili Sauce:

Directions

Cook's Note: Chinese chives are also known as garlic chives or Japanese nira.

For the filling: In a medium bowl, combine the pork, shrimp, chives, 1 tablespoon soy sauce, ginger, rice wine, cornstarch, sesame oil and pepper. Mix well and set aside.

For the wontons: Line a baking sheet with parchment paper and dust lightly with cornstarch. Take 1 wonton wrapper and place 1 1/2 teaspoons filling in the center. Brush the edges of the wrapper with the beaten egg, then gather up the sides and mold around the filling, making a ball shape and twisting the top to secure. Repeat with the remaining wrappers, lining them up on the prepared baking sheet. Place the wontons in the freezer for an hour to firm them up before cooking. Once frozen for an hour, you can cook them or transfer them to an airtight container and freeze until you are ready to use.

For the chili sauce: In a small bowl, combine the soy sauce and chili sauce and set aside.

Bring a wok halfway full with water to a boil, and then reduce the heat to a simmer. Cook the wontons in batches until they float to the surface, 3 to 4 minutes. Remove with a slotted spoon. Garnish with the chives and serve immediately with the chili dipping sauce.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Pork and Prawn Boiled Wontons

Recipe courtesy of Ching-He Huang

Sausage and Shrimp Fried Wontons

Recipe courtesy of Michele Urvater

Soft Rice Paper Rolls with Prawns and Pork: Goi Cuon

Recipe courtesy of Luke Nguyen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories