Dad's Juicy Wontons (雲吞)

Ingredients

• 12 oz Pork Shoulder (cut into small strips, then hand‑minced)
• 4 oz Raw Shrimp (peeled, deveined, 41/45 size, chopped small)
• 3 stalks Green Onions (finely sliced)
• 3 Tbsp Cornstarch (2 Tbsp for pork, 1 Tbsp for shrimp)
• 1 tsp Salt
• 1 tsp Granulated Sugar
• 0.5 tsp White Pepper
• 1 Tbsp Oyster Sauce
• 2 Tbsp Water (for pork marinade; additional water may be added to keep filling juicy)
• 1 tsp Chicken Bouillon Powder
• 1 Tbsp Sesame Oil (add after other marinades are absorbed)
• 1 pack Wonton Wrappers (approx. 100 thin square wrappers; brand “Hong Kong Noodle Factory” works well)
• to taste Optional Garnish: Chili Oil (for serving)

Instructions

1. Prepare the Pork

   Trim any excess fat from the pork shoulder, slice into thin strips, then hand‑mince into small pieces. Rinse briefly under cold water, drain, and pat dry with paper towels.

   Time: PT15M

2. Prepare the Shrimp

   Peel and devein the shrimp, then chop into small bite‑size pieces.

   Time: PT2M

3. Slice Green Onions

   Trim the root ends, slice the green onions thinly.

   Time: PT2M

4. Marinate the Pork

   In the mixing bowl combine 2 Tbsp cornstarch, 1 tsp salt, 1 tsp sugar, 0.5 tsp white pepper, 1 Tbsp oyster sauce, 2 Tbsp water, and 1 tsp chicken bouillon. Add the pork, squeeze out any remaining liquid with your hands, and mix thoroughly for 30‑45 seconds. Let sit for 30 minutes.

   Time: PT31M

5. Add Sesame Oil and Green Onions

   After the rest, drizzle 1 Tbsp sesame oil over the pork, stir briefly, then fold in the sliced green onions.

   Time: PT2M

6. Season the Shrimp

   Toss the chopped shrimp with 1 Tbsp cornstarch and a pinch of white pepper. Mix for 15‑20 seconds until evenly coated.

   Time: PT2M

7. Combine Fillings

   Place the shrimp on one side of the bowl, cover the pork mixture with plastic wrap, and refrigerate for another 30 minutes. Then, combine shrimp and pork together, mixing with a wet spoon to prevent sticking.

   Time: PT5M

8. Wrap the Wontons

   Lay a wonton wrapper on a clean surface. Place about 1 tsp of filling in the center. Dab a little water on the four corners, fold opposite corners to form a triangle, then fold the two side corners into the center and pinch the top to seal. Place the finished wonton with the pleated side down.

   Time: PT10M

9. Freeze (Optional)

   Arrange wrapped wontons on a tray, freeze 3‑4 hours until firm, then transfer to a zip‑lock bag. Store up to 1 month.

   Time: PT5M

10. Cook the Wontons

    Bring a large pot of water to a rolling boil (100°C). Add all wontons, stir gently with chopsticks to keep them from sticking. When they float, reduce heat to medium and continue cooking 4‑5 minutes. Optional: add a splash of cold water after the first 3 minutes, let the water return to a boil, then finish cooking.

    Time: PT7M

    Temperature: 100°C

11. Serve

    Remove wontons with a slotted spoon, drain, and place in a serving bowl. Garnish with extra sliced green onions and drizzle chili oil if desired.

    Time: PT2M

Nutrition Facts

Calories

725

Protein

20g

Carbohydrates

80g

Fat

30g

Fiber

2g

Ingredient Substitutions

• Instead of Pork Shoulder: Pork Belly, Ground Pork (will change texture)
• Instead of Raw Shrimp: Minced chicken, Finely diced mushrooms for vegetarian version
• Instead of Green Onions: Leeks, Chives
• Instead of Cornstarch: Potato starch, Tapioca starch
• Instead of Granulated Sugar: Honey (use less)
• Instead of White Pepper: Black pepper (slightly stronger)
• Instead of Oyster Sauce: Soy sauce + a dash of mushroom sauce
• Instead of Chicken Bouillon Powder: Chicken stock concentrate
• Instead of Sesame Oil: Peanut oil (will change flavor)
• Instead of Wonton Wrappers: Homemade wonton skins if you have a dough press
• Instead of Optional Garnish: Chili Oil: Sichuan pepper oil

Equipment Needed

• Sharp Chef's Knife
• Cutting Board
• Mixing Bowl
• Measuring Spoons
• Plastic Wrap
• Large Pot
• Stove
• Chopsticks or Slotted Spoon
• Colander or Sieve (optional)
• Freezer Tray and Zip‑Lock Bags (optional)

Critical Steps — Do Not Skip

• Hand‑mincing and squeezing the pork to achieve the proper texture.
• Marinating the pork for at least 30 minutes to let the cornstarch coat the meat.
• Sealing the wonton corners correctly without over‑pinching.
• Stirring the wontons immediately after adding to boiling water to avoid sticking and breaking.

Chef Tips from the Video

• Use a wet spoon when scooping the filling to prevent sticking.
• Squeeze the pork dry before marinating; excess moisture leads to soggy wrappers.
• If you don’t have thin wrappers, a pasta machine can roll dough to the required thinness.
• A splash of cold water mid‑cook helps keep the texture tender and prevents the wrappers from becoming too soft.

Troubleshooting

Storage

Refrigerator: Uncooked wrapped wontons: up to 2 days. Cooked wontons: 2 days in an airtight container.

Freezer: Uncooked wrapped wontons: up to 1 month. Cooked wontons can be frozen for up to 2 months, reheat in hot water.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling a day ahead; keep covered in the fridge.
• Wrap and freeze raw wontons; they can be cooked directly from frozen after a brief defrost.
• If you plan to serve in soup, add the cooked wontons to hot broth just before serving.

Frequently Asked Questions