Instructions

• Start by mixing ground pork, soy sauce, sesame oil, grated ginger, minced garlic, chopped green onions, salt, white pepper, and the egg in a big bowl. You wanna use your hands or a spoon to mix well till all combined good.
• Take a wonton wrapper and lay it flat on a clean surface. Spoon about one teaspoon of the pork mix right in the center. Don’t overload or stuffing will spill out during cooking.
• Grab a little water on your finger and dab the edges of the wrapper. This helps seal the wonton tight and keeps filling from leaking.
• Fold the wrapper in half diagonally to form a triangle over the filling. Press edges together gently but firmly, trying to squeeze out air pockets that can cause bursting.
• Now bring the two triangle corners together and pinch them, making that classic wonton shape. Repeat this for all your wontons and lay them on a tray so they don’t stick.
• Fill a large pot with water and bring it to a rolling boil. Add your wontons in batches so they got room to swim. Cook for 3-5 minutes or till they float which means they’re done.
• Using a slotted spoon, lift the wontons out and place them in your serving bowl. They’ll be tender but still have a little pull to them.
• Drizzle chili oil over your wontons. If you want, throw extra chopped green onions or toasted sesame seeds on top for a nice touch. Serve hot and get ready to dig in.