Homemade Wontons

I think that I might like wontons better than dumplings. There's more noodle to them once they are folded up and that's what it's all about. If you want to see more visual details for how to make this one, there's a highlight reel on my Instagram page as well as a video that's posted to my feed. You don't have to use pork, I just prefer pork in all of my wontons/dumplings since it's the most fatty and flavorful meat in my opinion.

My favorite wontons EVER are from Szechuan Gourmet in CLE's Asia Town, and that's where the inspiration for these babies came from! At one point, I ate lunch there every Friday for five weeks in a row. #TrueStory

What you'll need:
Wontons:

• 30-ish square wonton wrappers (circle shaped won't work!)
• 1 lb ground pork (you can sub chicken, beef or veggies here)
• 1 large egg
• 3-5 scallion stalks, finely chopped
• 2 garlic cloves, minced
• 1 small ginger root (about the size of a garlic clove), minced
• 2 tbsp shaohsing cooking wine (rice vinegar works too if you're in a pinch)
• 2 tbsp soy sauce
• 2 tsp salt
• 1/2 tbsp white pepper

Spicy Sauce:

• 2 tbsp soy sauce
• 2 garlic cloves, minced
• 2 tbsp neutral oil
• 2 tsp Chinese black vinegar
• 2 tbsp chili oil
• 1 tsp sugar
• 1 scallion stalk, finely chopped

How to make:

1. ​Combine the filling ingredients in a large bowl.
2. Scoop out a teaspoon sized ball and cook it in a skillet like a sausage patty in order to taste test the flavor of the filling. If it tastes like it needs more of something, don't be afraid to adjust to your liking!
3. Set a wonton wrapper on the counter with it laying like a diamond and one of the corners points towards you and is in line with your belly button. Lol, make sense?
4. Place 1 tsp of filling in the center of the square wonton wrapper and wet all of the edges with room temperature water.
5. Fold the bottom corner up to the top corner so that you've created a triangle. Seal all of the edges and make sure to get out any air pockets that surround the tsp of filling.
6. From here, fold the bottom of the triangle up, one fold - about 1/4 inch. It's kind of like you're rolling it upwards a tad and the top corner and point of the triangle should still be visible.
7. Take the two edges (left and right sides) of the diamond shape and bring them towards you to sort of "hug" around the filling. When then come together, cross them over each other a bit and use more water to press them together. (There is a video of this in my highlights on my IG profile.)
8. Repeat steps 2-6 until you run out of filling or dumplings wrappers.
9. Bring water to rolling boil and cook the wontons in the boiling water for 10 minutes. Make sure to stir them around because they could stick to the bottom of the pot and rip.
10. While the wontons are cooking, combine all of the sauce ingredients.
11. Pour the sauce all over the wontons and enjoy!