Wontons two ways (both good for different eating moods 😅):
1: Boiled, then tossed in a soy sauce, Chinkiang vinegar, sesame oil, chili oil + sediment, pinch of sugar, crushed Sichuan peppercorn, topped w/ Thai chili pepper, scallion, crushed raw garlic and toasted sesame seeds.
2: Boiled, then served in chicken broth seasoned w/ fish sauce, chili oil, and scallion.
The wontons are filled with raw ground pork, raw minced shrimp, scallion, wood ear, sesame oil, white pepper, and a dash of MSG.
To wrap these, I used store-bought thin square wonton wrappers and plopped a spoonful of filling in the center. Dip a finger in a small bowl of water, wet all four edges, bring two diagonal corners together, press them close, then just firmly scrunch the other corners towards the connected corners.
If any edges aren’t sticking together, lightly wet them again and scrunch/press firmly. I tend to stuff my wontons into portly nuggets, but use less filling if you’re new at wrapping dumplings. Cook right away or freeze separately before storing them in a tupperware or freezer bag.
To cook fresh or from frozen, carefully place in rapidly boiling water. Bring water back to boil, then cook for 6-8 min. or until the wontons all start to float and their skins are translucent.