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Martin Yan's Wontons in Hot and Sour Sauce

Martin Yan tosses these flavorful pork- and shrimp-filled wontons in a vinegary, spicy soy sauce; he also likes adding them to soup or frying them in oil until crispy.

  • Total Time:
  • Servings: makes 26 wontons

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  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sweet chile sauce
  • 1 tablespoon minced scallion greens
  • 1 tablespoon minced cilantro
  • 1 teaspoon hot chile oil
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced fresh ginger
  • 1/4 pound ground pork
  • 5 large shrimp (about 3 ounces)—shelled, deveined and minced
  • 1 large egg white
  • 1 teaspoon finely chopped cilantro
  • 1/2 teaspoon minced fresh ginger
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon Asian sesame oil
  • Pinch of freshly ground white pepper
  • 26 square wonton wrappers, plus more in case of breakage


  1. In a large serving bowl, combine all of the ingredients and let stand at room temperature.
  2. In a medium bowl, stir together all of the ingredients except the wonton wrappers until blended. Working with 2 or 3 wonton wrappers at a time and keeping the rest covered with a damp paper towel, spoon a slightly rounded teaspoon of filling into the center of each wrapper. Lightly brush the edges with water and fold to form a triangle, pressing out the air as you go. Bring the 2 pointed edges together and press to seal (like tortellini). Transfer the finished wontons to a platter lined with plastic wrap and cover with a damp paper towel while you make the rest.
  3. Bring a large pot of water to a boil. Add the wontons and boil over high heat until cooked through, about 5 minutes. Drain well, shaking off the excess water. Add the wontons to the bowl with the sauce. Toss gently and serve right away.

Make Ahead

The wontons can be prepared through Step 2. Freeze the wontons in a single layer, then transfer to an airtight container and freeze for up to 1 month.

Contributed By Photo © Andrew Purcell Published March 2007

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