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. Slideshow: More Chinese Recipes 

March 2007


Credit: © Andrew Purcell

Recipe Summary

1 hr
makes 26 wontons




Instructions Checklist
  • In a large serving bowl, combine all of the ingredients and let stand at room temperature.

  • 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.

  • 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.