Pork Wontons With Sesame Sauce Recipe

Name: Pork Wontons With Sesame Sauce
Yield: 8 regular or 16 small servings
Ingredients: 1 lb. ground pork; 1 scallion, finely chopped; 1 Tbsp. soy paste; 1 Tbsp. toasted sesame oil; 1 Tbsp. grapeseed or vegetable oil; 1 tsp. finely grated peeled ginger; 1 tsp. rice wine; 1 tsp. kosher salt; ¼ tsp. freshly ground white pepper (optional); 1 large egg; 48 wonton wrappers

Ingredients

1 lb. ground pork
1 scallion, finely chopped
1 Tbsp. soy paste
1 Tbsp. toasted sesame oil
1 Tbsp. grapeseed or vegetable oil
1 tsp. finely grated peeled ginger
1 tsp. rice wine
1 tsp. kosher salt
¼ tsp. freshly ground white pepper (optional)
1 large egg
48 wonton wrappers

Instructions

Using your hands, mix pork, scallion, soy paste, sesame oil, grapeseed oil, ginger, wine, salt, and pepper (if using) in a large bowl until thoroughly combined.
Crack egg into center of mixture and stir vigorously in one direction with a wooden spoon or rubber spatula until mixture is shaggy and lightened in color, about 4 minutes.
Cover and chill at least 15 minutes and up to 12 hours.
Fill a small bowl with cold water.
Take a wonton wrapper and lay it in your palm.
Using a small offset spatula or butter knife, press about 1 tsp. pork mixture into the center of wrapper.
Dip a finger into water and run it around edges.
Fold wrapper in half on a diagonal and press edges tightly together to seal.
Dip your finger into water again and dampen 2 bottom corners of wonton.
Bring corners together and pinch to seal.
Place on a parchment-paper-lined baking sheet.
Repeat with remaining wonton wrappers and filling.
Cover and chill until ready to cook.
Do Ahead : Wontons can be assembled 1 day ahead.
Keep chilled, or freeze up to 1 month.
Freeze in a single layer on baking sheet until frozen, then transfer to an airtight container.
Cook from frozen, about 4 minutes.