Wontons with Spring Onion Ginger and Vinegar Dressing
Delight in the perfect combination of delicate textures and bold flavors with these Wontons with Spring Onion Ginger and Vinegar Dressing—a dish that brings authentic Asian cuisine to your table in just 40 minutes! Featuring silky pork-stuffed wontons nestled in a vibrant dressing of umami-rich soy sauce, tangy rice vinegar, and aromatic sesame oil, this recipe is elevated by the zing of fresh ginger, a touch of chili oil, and finely chopped spring onions. The tender wontons are cooked to perfection and finished with a drizzle of the savory, slightly spicy dressing that infuses each bite with incredible depth. Perfect for an appetizer or a light main course, these handmade wontons are a joy to prepare and even better to share, offering a restaurant-quality experience right at home.
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Recipe Information
Ingredients
- 250 g Ground pork
- 30 count Wonton wrappers
- 3 stalks Spring onion (finely chopped)
- 1 tbsp Ginger (grated)
- 2 cloves Garlic (minced)
- 3 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 1 tbsp Sesame oil
- 1 tsp Sugar
- 1 tsp Cornstarch
- 3 tbsp Water
- 1 tbsp Chili oil (optional)
- 0.5 tsp Salt
- 0.25 tsp White pepper
Instructions
In a mixing bowl, combine ground pork, 1 stalk of finely chopped spring onion, half of the grated ginger, garlic, 1 tablespoon soy sauce, cornstarch, salt, and white pepper. Mix until well combined and slightly sticky.
Place a wonton wrapper on a clean surface. Place about 1 teaspoon of the pork filling in the center of the wrapper.
Dab the edges of the wrapper lightly with water. Fold it diagonally to form a triangle, then seal the edges tightly, pressing out any air.
Bring the two bottom corners of the triangle together and seal them using a dab of water to form a classic wonton shape. Repeat with remaining wrappers and filling.
Fill a large pot with water and bring it to a boil. Add the wontons, ensuring they do not stick together. Lower heat to maintain a gentle boil and cook for 4-5 minutes or until the wontons float to the surface.
Remove the cooked wontons with a slotted spoon and set them aside on a serving plate.
To make the dressing, combine the remaining spring onion, ginger, 2 tablespoons soy sauce, rice vinegar, sesame oil, sugar, and chili oil (optional) in a small bowl. Stir well to blend.
Drizzle the dressing over the cooked wontons and gently toss to coat evenly.
Serve the wontons warm, garnished with additional chopped spring onions if desired.
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 3998 mg | 174% | |
| Total Carbohydrate | 128.0 g | 47% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.5 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 648 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
