Big Wontons

Big Wontons

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  • 1 pack wonton wrappers, about 50 wrappers
  • For the filling
  • 1/3 pound of fatty ground pork
  • 1 teaspoon grated ginger
  • 1 bunch chives, minced, about 2 cups
  • 1/3 pound leafy greens, such as napa, bok choy, or spinach, minced (we used bok choy)
  • 3/4 teaspoon salt, or to taste
  • 1/3 teaspoon sugar
  • 1 tablespoon rice wine or vermouth
  • 1/4 teaspoon ground white pepper
  • 1 egg


Mix all the ingredients for the filling in a bowl. Using your hands or a wooden spoon, vigorously stir the mixture around in the bowl and let sit for 1 hour to allow the flavors to sink in and the meat to bind.

Fill each wonton wrapper with about a 1 teaspoon of the filling. Leftover filling may be frozen and put to use in more wontons, or stir-fried.

To boil wontons, bring a pot of water to boil and cook the wonton for 3 to 4 minutes, until the skins are just beginning to turn translucent. Serve in soup or with dipping sauce. To pan-fry wontons, boil the wontons for 2 minutes. Bring a heavy skillet to medium heat and add a tablespoon of oil. Pan-fry on one or two sides. Refrain from moving the wontons around in the pan, so as to give the surface of the wontons a chance to brown.