Recipe courtesy of Ching-He Huang

Pork and Prawn Boiled Wontons

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  • Level: Intermediate
  • Total: 1 hr 50 min
  • Prep: 35 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: 36 wontons
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8 ounces ground lean pork

8 ounces (16/20) shrimp, peeled, deveined and finely chopped

2 tablespoons finely chopped Chinese chives

1 tablespoon light soy sauce

1 tablespoon peeled and grated ginger

1 tablespoon Shaohsing rice wine or dry sherry

2 heaping teaspoons cornstarch

1 teaspoon toasted sesame oil

Freshly ground white pepper


Cornstarch, for dusting

36 wonton wrappers, 3-inch square

1 egg, beaten

Chili Sauce:

2 tablespoons light soy sauce

1 heaping tablespoon Guilin chili sauce

1 tablespoon finely chopped chives, for garnish


  1. Cook's Note: Chinese chives are also known as garlic chives or Japanese nira.
  2. 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.
  3. 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.
  4. For the chili sauce: In a small bowl, combine the soy sauce and chili sauce and set aside.
  5. 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.