Secret Wonton Recipe — Master Filling with 7 Variations

Cooking StepsHow to cook Secret Wonton Recipe — Master Filling with 7 Variations step by step

Cooking Process

1. Step 1 Detail

   Choosing the pork: Use pork shoulder (front leg) for a more tender result. You can also ask the butcher to pick out the redder, more tender lean pieces and some fat separately. Avoid tenderloin — it’s too pale and dry. Try to buy from the same butcher regularly; a good relationship means better meat.

2. Step 2 Detail
3. Step 3 Detail

   After buying the pork, remove any sinew and tendons (commercial large grinders don’t need this step). Large tendons are often hidden inside the meat. After trimming, refrigerate the pork for 2 hours before grinding — this prevents the meat from sticking to the grinder. If short on time, freeze for 1 hour instead.

4. Step 4 Detail
5. Step 5 Detail

   Grinding the filling: Use a 6mm grinder plate and pass the meat through 4 times (grind the fat 2 times first, then the lean meat 1 time, then combine fat and lean into balls and grind 1 more time). The secret to a bouncy texture: a high lean ratio, fine grind, plus 5 minutes of vigorous stirring at high speed.

6. Step 6 Detail
7. Step 7 Detail

   Seasoning the filling: For the 500g pork master filling, add: baking soda 1g, salt 8g, Knorr chicken powder 5g, Knorr chicken bouillon paste 5g, Lee Kum Kee light soy sauce 16g, cooled scallion-ginger water 50g, sugar 8g, white pepper 0.3g, tapioca starch 5g, ice water/ice cubes 100g. Avoid commercial soup powders for a homestyle version — use recognizable brand-name seasonings for a natural, chicken-broth-like freshness.

8. Step 8 Detail
9. Step 9 Detail

   Place the seasoned meat in a mixing bowl. Start the mixer on low to combine evenly without splashing, then gradually increase speed. Stir clockwise for about 5 minutes until the filling becomes sticky and elastic. Let it rest for 10 minutes, then transfer to a dry container and refrigerate. The master filling is now ready — use it as a base for any variation below.

10. Step 10 Detail
11. Step 11 Detail

    Lotus root & pork variation: Slice lotus root thinly, blanch in boiling water for 1–2 minutes until cooked, then rinse in cold water to keep it crisp. Grind to sesame-seed-sized pieces. For every 100g lotus root, mix with 10g vegetable oil, then combine with the master filling at a 1:2 (lotus root to meat) ratio.

12. Step 12 Detail
13. Step 13 Detail

    Corn & pork variation: Drain canned corn well and weigh it. Mix with the master filling at a 1:2 ratio (corn to meat). Use whole kernels for texture, or chop them for easier wrapping and stronger corn flavor — personal preference. Don’t add too much corn or the texture suffers.

14. Step 14 Detail

    Water chestnut & pork variation: Peel and wash water chestnuts, grind to rice-grain-sized pieces. Squeeze out excess water with a cloth, then weigh. Mix with the master filling at a 1:2 ratio (chestnut to meat).

15. Step 15 Detail

    Cilantro & pork variation: Wash and drain cilantro, chop finely and weigh. Mix with a little seasoned oil to coat, then combine with the master filling at a 1:2 ratio (cilantro to meat).

16. Step 16 Detail

    Carrot & pork variation: Peel and wash fresh carrots, grind to sesame-seed-sized pieces. Squeeze out excess water with a cloth. For every 100g carrot, mix with 10g vegetable oil, then combine with the master filling at a 1:2 ratio (carrot to meat).

17. Step 17 Detail

    Shepherd’s purse & pork variation: For frozen shepherd’s purse (purchased online), thaw and pick out any stray leaves, then squeeze out excess water (not too dry). Chop finely, mix 100g with 10g neutral vegetable oil to lock in moisture, then combine with the master filling at a 1:2 ratio. For fresh shepherd’s purse: blanch in salted boiling water for 1 minute, squeeze dry (freeze any extra), then proceed the same way.

18. Step 18 Detail

    Salted egg yolk & pork variation: Remove cooked salted duck egg yolks and mash into a paste. Wrap with the master filling at a 1:3 ratio (yolk to meat), placing them separately in each wonton.

19. Step 19 Detail

    Century egg & pork variation: Remove century eggs from the shell and mash into a paste (use a grinder for large batches). Wrap with the master filling at a 1:3 ratio (century egg to meat), placing them separately in each wonton.

20. Step 20 Detail

    Shrimp & pork variation: Use fresh peeled shrimp. For 500g shrimp, marinate with 1g black pepper, 3g salt, and 3g sugar. Cover with plastic wrap and refrigerate for 2 hours. Place half a shrimp in each wonton (cut large shrimp into 3 pieces).