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Recipe || Spicy wontons over fresh noodles with garlic-ginger-scallion sauce

PART 1 – Wontons

This is part 1 of this recipe – I sometimes do this part without part 2 just so I can freeze and save the wontons. They are super yummy when they’re alone too – just add a little dumpling or chili sauce!

This recipe makes about 30 wontons – freeze what you don’t use and just add 2 minutes to the cook time when you boil them for next time! For the filling - - 2 tsp sesame oil - 2 tsp sweet soy sauce (you can also do regular soy sauce and then add 1 tbsp of hoisin sauce). - 1 tbsp chili garlic sauce - 2 tsp oyster sauce - 1.5 tbsp fresh ginger, peeled and grated - 3 tbsp shallots, minced very finely (I love shallots so I sometimes add more. Can’t hurt! Just adds more flavor to the meat). - 3 cloves garlic, minced very finely - 1 cup green onion, minced very finely - 1 lb ground pork (the fattier the better) For the wrapper - - 1 pack of thin wonton wrappers. You can buy these from the Asian market! In a medium bowl, add your ground pork. Then add all of the other filling ingredients to the bowl. Mix around well until all combined. You want the meat to have almost a sticky texture. If you have a stand mixer, it is best to use it for this mixing - start at speed 1 and go up to either 2 or 3 for a few minutes until it looks nice and sticky. Time to wrap! Set up an organized wrapping station that has everything close by - this makes it easier since the wrapping portion takes a little while. What you’ll need - - your bowl of filling - Wonton wrappers - Small bowl of water (to make the wonton edges stick). - Sheet pan with parchment paper to place your completed wontons on before cooking. Watch this video to help you learn how to fold a wonton! As your folding, keep completed wontons on sheet pan covered with a dish towel so they don’t dry out so easily). It’s very important to not overstuff your wonton! If your wonton is overstuffed, it will burst during the boiling process (this still happens to me sometimes ). Boiling process - bring a medium pot of water to a boil. Once boiling, bring the heat down a bit so it is not a roaring boil. Just do a few wontons as a test at first if this is your first time. Add wontons to the lightly boiling water, they will sink to the bottom. Leave them and let boil for 5-6 minutes, they should be floating to the top at this point. Scoop them out from pot and drain. They’re ready to eat! You can either eat them alone with some potsticker sauce or spicy chili sauce – OR you can go onto Part 2 of the recipe!

PART 2 – Garlic-Ginger-Scallion Sauce over Noodles

Serving size: 4. The serving size really just depends on the amount of noodles you want to make. You will definitely have leftover sauce so you can save it in the fridge!

Ingredients –

- 2 tbsp fresh ginger, peeled and grated

- 3 cloves garlic, finely chopped

- 1 bunch green onion, very thinly sliced

- ½ cup neutral oil (canola or vegetable is fine).

- 2 tbsp Soy sauce

- 1 tbsp rice vinegar

- 1 tsp sesame oil

- 1 tsp freshly ground black pepper

- ½ tsp sugar

- Pinch of salt

- 4 servings of fresh wonton noodles - You can find these at the Asian market. If you have trouble finding them fresh, they sometimes have them frozen.

Combine ginger, garlic, and green onion in a large bowl (save a bit of the green onion so you can add as a topping later).

In a small saucepan, heat the oil over high heat until the oil is hot and shimmering, about 2-3 minutes. Once the oil is very hot, immediately pour over the combined ginger, garlic, and green onion mixture. All of this will sizzle – let sit for 5 minutes.

Mix the soy sauce, rice vinegar, sesame oil, pepper, and sugar into the bowl with the oil mixture. Stir well and let sit for about 15 minutes for the best flavor. Taste and add a pinch of salt if needed.

Meanwhile, cook the noodles according to the package and then drain (fresh noodles only need 2 minutes to cook in boiling water).

Add as much as your sauce as you’d like onto each serving of noodles - I usually do about 2 spoonfuls. Stir sauce into noodles well. Once combined, add 3 or 4 wontons on top of the noodles. Add additional sauce or hot chili oil, sprinkle some more green onion on top, and ENJOY!

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