Get ready for an arm workout because we’re going to be wrapping our own wontons today. There’s just something about doing this yourself versus going out to buy the frozen ones at the store. For some reason they just taste so much better. Maybe because it has your blood, sweat, and tears in it. Just kidding. Maybe.
(P.S. If you have never wrapped wontons before, check out the Instagram video to see how I wrap my dumplings.)
- 1 lbs ground pork
- ½ lbs shrimp (ground)
- 8 cloves garlic (diced)
- 1 tbsp ginger (minced)
- 6 shiitake mushrooms (diced)
- 4 stalks green onion (diced)
- 2 shallots (diced)
- 3 tbsp soy sauce
- 1½ tbsp gochujang (if using gochujang, reduce soy sauce to 1½ tbsp)
- 1 tbsp sesame oil
- 2 tbsp Shaoxing rice wine
- 1 tsp salt
- Square wonton/dumpling wrappers
- Chili oil (for topping)
- Cut up your garlic, ginger, green onions, mushrooms, and shallots in to a small fine dice.
- Mix all ingredients in a large bowl with pork and let that marinate for at least 30 minutes and up to overnight. You can also cook some of your filling to taste it and adjust seasonings based on that.
- Place 1-2 tbsp of the filling into your dumpling wrappers.
- Wet two perpendicular sides then fold the wrapper in half sealing and creating a triangle. Wet the bottom corners and fold together to create wonton shape. (Check out the Instagram video to see how I wrap mine.)
- Boil in hot water for 5 minutes.
- Top with chili oil and more green onions.