Wonton (Chinese Boiled Dumplings)
These are Chinese-style boiled dumplings made by wrapping a small amount of seasoned ground pork, green onion, and chives filling in thin dumpling wrappers. With a thinner skin and smaller size than Korean mul-mandu, they're wonderfully smooth and silky, and taste even better dipped in a tangy soy-vinegar sauce.
Ingredients
Ingredients
- Ground pork200g
- Green onion1 stalk
- Sugar1/2 tbsp
- Grated ginger1/4 tbsp
- Soy sauce3 tbsp
- Oyster sauce1 tbsp
- Cooking oil2 tbsp
- Water1/2 cup
- Black pepperA little
- Sesame oil1/2 tbsp
- Dumpling wrappers1 pack
- ChivesA little
Dipping Sauce
- Soy sauce2 tsp
- Vinegar1 tsp
- Red pepper flakes (gochugaru)1 tsp
Directions
- 1
Cover the ground pork with a paper towel to remove excess blood.
- 2
If using frozen dumpling wrappers, let them thaw naturally at room temperature for about 3 hours.
- 3
Add the chopped green onion, sugar, grated ginger, soy sauce, and oyster sauce to the ground pork and mix.
- 4
Pour in the water a little at a time while stirring with several chopsticks in one direction. This water is the secret to a juicy filling.
- 5
Keep stirring in the same direction for about 5 minutes until the mixture absorbs the water and becomes thick and paste-like.
- 6
Once the filling comes together, add the pepper and sesame oil and mix once more.
- 7
Finally, fold in the chopped chives gently. Adding them last helps keep their raw, grassy smell to a minimum.
- 8
Cut the wrappers into half-moon shapes, place a small amount of filling on each, fold in half, and press the edges to seal — dabbing a little water on the edge helps it stick.
- 9
That's it — your wontons are shaped. It's easier than it looks.
- 10
Arrange the shaped wontons on a tray lined with plastic wrap or parchment paper so they don't stick together. Freeze them like this, then portion them out for easy use later.
- 11
Bring a pot of water to a boil and add the wontons. When it boils again, add a cup of cold water to make the skins chewier. Once the wontons float to the top, they're cooked — scoop them out.
- 12
Transfer the boiled wontons to a plate.
- 13
Brushing a little sesame oil on the plate beforehand keeps the wontons from sticking to each other.
- 14
The boiled wontons are ready. You can also simmer them in broth like a soup, or deep-fry them for a different treat.
- 15
Mix soy sauce, vinegar, and red pepper flakes in a 2:1:1 ratio to make a tangy dipping sauce.
- 16
Dip the soft wontons in the sauce and enjoy — the delicate texture is reminiscent of a luxurious version of hand-pulled dough soup (sujebi).
Tips
When mixing the filling, add the water gradually and stir well in one direction with chopsticks — this makes the filling smooth and springy. Add the chives last so they don't turn the filling bitter.