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Tasting Notes
Wonton wrappers don't have much flavor themselves, but they will absorb the flavor of the accompanying chili oil, a deliciously spicy combination of hot chili paste, salty soy sauce and rich sesame oil.
The key to getting the best-tasting wontons is to make the wontons the right size – the ratio of meat to wonton skin will affect the way flavor is perceived. Aim for a meatball the size of a marble in the center of the wonton skin. For wontons with cloudlike texture, simmer them just until they begin to float.
Tips & Techniques
- Weigh in. If you have a kitchen scale, weigh a wonton every once in a while to see if you are continuing to use the desired amount of meat. Each meatball should weigh somewhere between 4 to 6 grams or ¼ to ½ ounce.
- Stay cool. It is very important to keep the wonton filling cold while you are working with it. Keep the bowl over ice while you are forming the wontons. After you complete 8 to 10 wontons, transfer them to the fridge while you continue forming more.
- Be gentle. As you’re forming the wontons, press the wrappers lightly around the meat. You want the skins to adhere but you don’t want to squish them too hard.
- Plan ahead. You can store the wonton filling in your fridge for up to 2 days before assembling the wontons. Once the wontons are formed, they can be placed in the fridge on a baking sheet with cornstarch if you are cooking the wontons that day. If you plan on cooking your wontons at a later time, gently place saran wrap over wontons on a tray with cornstarch and store in the fridge until ready to use.
Toolbox
These tools are the ones we find especially helpful when making this dish.
- Spoon or fork. You might want to use the handle of a utensil to press the filling into the wonton wrapper to form purses.
The list below includes all the equipment you’ll want to make this dish.
Medium-sized baking sheet
Small spoon, fork or teaspoon
Small pot to cook
Spider or slotted spoon
For the Wontons:
- Shrimp & Pork Wonton Filling
- Water
- Kosher salt
- 50 fresh square wonton wrappers
For the Chili Oil Sauce:
- 1 tablespoon chili paste
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon water or as needed
Yield: Approximately 50 wonton dumplings
Total Time: 1 hour
Active Time: 1 hour
- Place shrimp and pork mixture in a shallow bowl.
- Bring a large pot of water with salt to a boil.
- Scrape a small amount of wonton filling up against side of bowl and place a ½ teaspoon of filling in the center of a wonton wrapper.
- Pinch opposite corners of wonton wrapper together and then pinch all sides tightly together to create a small wonton purse.
- You can keep the wontons in the fridge for a few hours until you’re ready to serve them. If you need to hold your uncooked wontons overnight (or for a longer amount of time), spread them out on the baking sheet and freeze them. Once they’re frozen, they can be placed in a bag and won’t stick together.
- When you’re ready to cook your wontons, gently drop them in boiling water. They should take approximately 3-5 minutes to cook. Once the skin is tender, remove wonton purses with a spider tool or slotted spoon and place in a serving bowl.
- For the chili oil sauce, mix all ingredients together in a small bowl. If the mixture seems to salty, dilute it with water to taste.
Here is a great way to turn this dish into a meal
Vegetable fried rice with chili oil
This wonton filling is great addition to fried rice. Add scrambled eggs, peas and garnish with sliced scallions and cilantro.