Pork Wontons

These wontons are great when used to make Wonton Soup. Somewhat time consuming to make, but they make a lot and the extras can be frozen. Shaping the wontons can be a nice activity to share with a few people together. This recipe makes about 50 - 60 wontons.
Course: Main Course - Pork, Soups
Author: Catherine Christiano


  • 1 tablespoon finely grated ginger
  • 2 tablespoons scallions minced
  • 2 1/2 cups cabbage finely chopped, salted, then squeezed in cloth to remove excess moisture
  • 2 tablespoons low sodium soy sauce
  • 4 tablespoons rice wine
  • 1 tablespoon sesame oil
  • 1 pound ground pork
  • 60 wonton wrappers if not square, trim to form a square


  • In a medium bowl, mix all ingredients, except wrappers, until uniformly combined.
  • Set a small bowl of water near area for shaping wontons. Lay six wrappers on clean surface. Use finger to moisten perimeter of each wrapper. Add a mounded teaspoon of filling in center. Fold to form a triangle with edges aligned and pressing out any air. Then bring together the two corners on the long side, using a bit of water, overlap them and press to seal. Set aside on baking sheet dusted with cornstarch. Note that the wonton wrapper package may also include a helpful visual guide.
  • Cover with plastic wrap and store in refrigerator until ready to cook. To freeze, dust liberally with cornstarch and divide into batches for your recipe. Place in a plastic bag, remove air, and freeze.
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