Fresh Pork Wonton

鲜肉馄饨

Silky wrappers hug juicy ginger-scented pork in these Fresh Pork Wontons, served in a light broth that beats takeout. From scratch in about 45 minutes.

Ingredients

• ground pork (shoulder, 20% fat)
• wonton wrappers (square, ~8 cm)
• ginger
• light soy sauce
• sesame oil

Instructions

1. In a large bowl, combine pork, ginger, light soy sauce, and sesame oil. Stir vigorously in one direction for 2 minutes until sticky and slightly glossy. (Mixture pulls away from bowl sides and holds shape when scooped)
2. Place 1 tsp (7 g) of filling in center of each wrapper. Fold diagonally into triangle, then pinch corners together to form a ‘pillow’ shape with sealed edges.
3. Bring a large pot of water to rolling boil. Gently add wontons one by one, stirring once to prevent sticking.
4. When wontons float, reduce heat to medium. Simmer uncovered for 3 minutes — they’ll puff slightly and turn translucent at edges.
5. Ladle hot clear broth (simmered water + pinch of salt + 1 dried shrimp) into bowls. Add 9 wontons per serving. Garnish with minced scallion. (Broth remains crystal-clear, no cloudiness or oil slick)