Gingery Pork and Chive Wontons

By The Good Housekeeping Test KitchenPublished: Jan 22, 2018

Mike Garten

Yields:

As if we needed another reason to throw a dumpling party, these classic wontons are just as fun to make as they are to eat. When served with a spicy chili oil, these wontons reach new heights.

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Ingredients

Gingery Pork and Chive Wontons

1 lb. ground pork
1 Tbsp. low-sodium soy sauce
2 tsp. sugar
2 tsp. rice wine
2 tsp. grated ginger
1 large clove garlic, grated
1/2 bunch chives, sliced (about 1/2 cup)
4 scallions, thinly sliced (about 1/2 cup)
Kosher salt
Square dumpling wrappers (about 30)

Chili Oil

1/4 cup red pepper flakes
3 Tbsp. Toasted sesame seeds
2 tsp. five-spice powder
1 tsp. black pepper
2 bay leaves
1 cup vegetable oil

Directions

1. Step 1Make filling: Combine pork, soy sauce, sugar, rice wine, ginger, garlic, chives, and scallions.
2. Step 2Place 1 rounded tablespoon filling in center of 1 wrapper. Using your fingers, lightly wet edges of wrapper with water. Fold wrapper over to make a triangle and press to seal. Lightly wet one bottom corner of triangle, then pinch together with second bottom corner to seal. Transfer sealed dumpling to floured or parchment-lined baking sheet. Repeat with remaining filling and wrappers.
3. Step 3Add 1 tablespoon salt to large pot of simmering water. In 3 batches, cook dumplings, stirring, until filling is cooked through, 3 to 6 minutes. Using slotted spoon, transfer to paper-towel-lined plate.
4. Step 4 Make Chili Oil: In medium heatproof bowl, combine pepper flakes, sesame seeds, five-spice powder, black pepper, and bay leaves. In small saucepan, heat vegetable oil on medium until hot but not smoking. Pour over spices and stir to combine; let cool. Discard bay leaves and strain if desired. Refrigerate up to 6 months. Serve chili oil with wontons.