Edited June 2012

 Wonton  or dumpling wrappers


1 pound finely ground pork

1 1/2  piece ginger grated or minced

2 to 3 cloves of garlic

4 chopped green onion

1/4 cup chopped cilantro

1 egg, beaten

2 teaspoons Shaoxing wine

2 teaspoons sesame oil


white or black pepper

1/2 cup chicken stock

Make the Filling

Place ground pork in a bowl .  Add Shaoxing wine, grated ginger, garlic, cilantro, green onion, sesame oil, salt and pepper. Mix well using hands.  Fry small piece to test for seasoning.  Adjust to suit taste.   Mix in egg and chicken broth.

Filling Wontons

Moisten edge of dumpling/wonton wrapper with water.  Add a spoon of filling and fold, pleat  and seal. 

Place on parchment paper.  If not cooking same day, place tray in freezer and when frozen store in freezer containers.

Cooking Wontons

Bring a pot of salted water to a boil.   Cook  in batches.   Serve in wonton soup or in chili broth.

Wonton Soup

Chicken Broth (Preferably homemade)

sliced  mushrooms


chopped green onions

Heat chicken broth. Add broccoli spears and sliced mushrooms  and cook until done. Ladle soup into bowls.  Add cooked wonton dumplings, sprinkle with chopped green onion and serve.

Wontons in Chili Broth

2 to 3 cups cups chicken broth

1/8 cup peanut oil

julienne ginger

2 cloves garlic, minced

1  tablespoon chili paste

Chinese Black Vinegar

drizzle of Sesame oil

drizzle of chili oil

chopped green onion.

 Heat chicken broth

In a bowl, mix together peanut oil, ginger, garlic, chili paste, Chinese black vinegar, chili oil and sesame oil. Stir into hot Chicken broth.  Pour over cooked wontons and sprinkle with chopped green onions.

Inspired by Eating Club Vancouver