Description
Tender pork wontons, delicately spiced and wrapped. Served over flavorful egg noodles for a satisfying meal.
Ingredients
Units
Scale
- 4 oz (100 g) minced pork
- 1 small knob (peeled and grated) ginger
- 1/4 stalk (finely chopped) spring onion
- 1/2 tsp all-purpose soy sauce
- 1/3 tsp sesame oil
- Salt and pepper
- 1/2 bunch (finely chopped) bok choy
- 35-40 sheets wonton wrappers
- Hong Kong Style Egg noodles
- Soy sauce
Instructions
- Combine minced pork, ginger, spring onion, soy sauce, and sesame oil in a bowl; mix well. Add 1 tablespoon of cold water to loosen the mixture. Season with salt and pepper and marinate in the refrigerator for at least 30 minutes.
- Just before wrapping wontons, add the bok choy.
- Place 1/2 teaspoon of minced pork filling into the center of each wonton wrapper. Wet the edges with water, fold in half to make a triangle, and pinch the tips together to form a crown. Repeat until all filling is used.
- Boil a large pot of water and add the wontons. Stir gently. Once boiling, add 250 ml (8 fl oz / 1 cup) of cold water and simmer until wontons float to the top. Drain and set aside.
- Boil water in a medium pot and add noodles; cook according to package directions. Drain well, then toss with 2 tablespoons soy sauce and a dash of sesame oil.
- Place noodles in a bowl and top with wontons. Serve with extra soy sauce or chili sauce.
Notes
- For richer flavor, marinate the pork mixture for up to 2 hours.
- To prevent sticking, lightly dust your work surface with cornstarch when wrapping wontons.
- Leftover wontons can be frozen for up to 3 months; reheat in boiling water until heated through.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Chinese
Nutrition
- Serving Size: 10 wontons
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 3
- Protein: 15
- Cholesterol: 80