Recipes Martin Yan's Wontons in Hot and Sour Sauce Be the first to rate & review! 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 By Martin Yan Updated on June 17, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Andrew Purcell Total Time: 1 hr Yield: 26 wontons Ingredients Sauce 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 ½ teaspoon minced garlic ½ teaspoon minced fresh ginger Wontons ¼ pound ground pork 5 shrimp (large, about 3 ounces shelled, deveined and minced) 1 egg white (large) 1 teaspoon finely chopped cilantro ½ teaspoon minced fresh ginger ½ teaspoon sugar ½ teaspoon salt ¼ teaspoon Asian sesame oil 1 pinch of white pepper (freshly ground) 26 square wonton wrappers (plus more in case of breakage) Directions 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. Rate it Print