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Scallion Pork Wonton Filling with Hot Oil
This delightful wonton filling brings together the sweet flavor of ground pork with a subtle kick from sichuan peppercorn for a uniquely spicy taste that pairs perfectly with savory oyster sauce and light soy sauce creating a balanced umami experience the tender texture of scallions adds freshness while the hot oil coating ensures a crispy […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 4
- Difficulty
- Easy
- Spice
- 2/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Scallion Pork Wonton Filling with Hot Oil
| Ingredient | Amount |
|---|---|
| Ground Pork | 500 as needed |
| Sichuan Peppercorn, Scallion & Ginger Water | |
| Egg | 1 as needed |
| Scallions | 1 small bunch |
| Salt | 0.5 as needed |
| Oyster Sauce | 1 as needed |
| Light Soy Sauce | 1 as needed |
| Dark Soy Sauce | 1 as needed |
- Ground Pork500 as needed
- Sichuan Peppercorn, Scallion & Ginger Water
- Egg1 as needed
- Scallions1 small bunch
- Salt0.5 as needed
- Oyster Sauce1 as needed
- Light Soy Sauce1 as needed
- Dark Soy Sauce1 as needed
Cooking StepsHow to cook Scallion Pork Wonton Filling with Hot Oil step by step
-
Step 1Remove the gamey flavor: Gradually add the Sichuan peppercorn, scallion & ginger water to the ground pork in batches, stirring until fully absorbed each time.
-
Step 2Flash the scallions (key step): Spread chopped scallions over the minced pork. Heat oil in a pan until smoking hot, then pour it over the scallions with a sizzle — the aroma blooms instantly!
-
Step 3Add seasonings: 0.5 tbsp salt, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp dark soy sauce. Crack in one egg (add an extra egg if you have a large batch of filling).
-
Step 4Stir until sticky: Mix vigorously in one direction until the filling becomes elastic and noticeably sticky. Refrigerate for 20 minutes covered with plastic wrap — this deepens the flavor and makes the filling easier to wrap.
-
Step 5Finished filling ✌️
-
Step 6Couldn’t resist cooking myself a bowl right after wrapping — give it a try!
Scallion Pork Wonton Filling with Hot Oil
This delightful wonton filling brings together the sweet flavor of ground pork with a subtle kick from sichuan peppercorn for a uniquely spicy taste that pairs perfectly with savory oyster sauce and light soy sauce creating a balanced umami experience the tender texture of scallions adds freshness while the hot oil coating ensures a crispy […]
Ingredients
- 500 as needed Ground Pork
- Sichuan Peppercorn, Scallion & Ginger Water
- 1 as needed Egg
- 1 small bunch Scallions
- 0.5 as needed Salt
- 1 as needed Oyster Sauce
- 1 as needed Light Soy Sauce
- 1 as needed Dark Soy Sauce
Instructions
-
Remove the gamey flavor: Gradually add the Sichuan peppercorn, scallion & ginger water to the ground pork in batches, stirring until fully absorbed each time.
-
Flash the scallions (key step): Spread chopped scallions over the minced pork. Heat oil in a pan until smoking hot, then pour it over the scallions with a sizzle — the aroma blooms instantly!
-
Add seasonings: 0.5 tbsp salt, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp dark soy sauce. Crack in one egg (add an extra egg if you have a large batch of filling).
-
Stir until sticky: Mix vigorously in one direction until the filling becomes elastic and noticeably sticky. Refrigerate for 20 minutes covered with plastic wrap — this deepens the flavor and makes the filling easier to wrap.
-
Finished filling ✌️
-
Couldn’t resist cooking myself a bowl right after wrapping — give it a try!
