Updated: Apr 21
A quick & easy recipe to satisfy your dumpling needs. Curated by our friends over at Fat Boy Food Club, these wontons will be sure to keep you coming back for more.
Time: 30-40 min
Yield: Feeds 4
1 pack wonton wrappers (store bought wrappers are quick, easy, & tasty)
1lb ground pork
¼ pack soft or silken tofu
¼ cup soy sauce
2 heaping tbsp honey
2 tbsp sesame oil
4 cloves garlic (finely chopped)
3 scallions (finely chopped)
1 thumb-sized piece of ginger (finely chopped)
Small cup of water
Salt & Pepper
Step 1 Add pork, soft tofu, garlic/ginger/scallion, soy sauce, sesame oil, and honey to a large bowl. Add two pinches of salt and at least five cranks of freshly ground black pepper. Mix to combine, cover, and place in fridge for 15 mins.
Step 2 While the mixture cools, prep your dumpling filling station on a large clean surface or cutting board. You’ll need the wonton wrappers, your small cup of water, a tea spoon or chopsticks, and a big plate/sheet tray.
Once 15 mins have elapsed, remove the pork mixture from the fridge and begin a pot of boiling water.
Use the tea spoon/chopsticks to drop a cherry-sized amount of filling from the bowl onto the center of a wonton wrapper
Step 5 Dip your index finger into the small cup of water and trace along the edge of the wrapper. This will act as a glue to help seal the edges of the dumpling together as you fold.
Step 6 Next, fold the wonton into any shape your heart desires – just be sure to press all the air out of the dumpling so that you have a proper seal. We are about to drop these into boiling water, so if you don’t have that seal your dumpling skin might break and fall apart (just like my self-esteem on that fine day in Guangzhou…). Don’t worry though, you’ll get better as you go and your last dumpling will be better than your first!
Step 7 Gently drop dumplings into boiling water. Be careful to not overcrowd and put too many dumplings in at once. You’ll likely have to work in batches here. Step 8 Once the dumplings float to the top of the water (3- 5mins), remove with a slotted spoon/strainer/spider and directly onto serving plate
Step 9 Eat while hot! Enjoy with your favorite dipping sauce (stir together 1 tbsp soy sauce, 2 tbsp rice vinegar, ½ tbsp sugar, and Sriracha or hot sauce to taste) or in a bowl of broth with some egg noodles and a bit of fresh veg.
Of course, the filling can also be formed into bigger meatballs and sautéed in some butter (yum) until golden brown and delicious or baked for 15- 20mins at 375°. Personally, I like them best poached in simmering broth like my Grandma makes but that’s a recipe for another time…