Home-styleMedium 45 min serves 4

Fresh Pork Wonton

Name: Fresh Pork Wonton
Total time: 45 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: ground pork (shoulder, 20% fat); wonton wrappers (square, ~8 cm); ginger; light soy sauce; sesame oil

鲜肉馄饨 · xiān ròu hún tún

家庭快手版 · Home version: Family version uses hand-folded square wrappers and a light, clean broth—no MSG or pre-made stock. Restaurant versions often use thicker wrappers and richer, longer-simmered broths.

My grandmother in Yangpu District, Shanghai, folded these every Sunday before the 1980s market opened—she’d wake at 5 a.m. to grind pork shoulder by hand with a stone mortar, saying ‘the fat must melt into the meat, not sit beside it.’ Her broth was just boiled water, salt, and a single dried shrimp for umami.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →More dumplings & buns →Quick & Easy Comfort Food

Ingredients

ground pork (shoulder, 20% fat)猪前腿肉末（肥瘦比2:8）🛒 local300 g
wonton wrappers (square, ~8 cm)方形馄饨皮（约8厘米边长）🏮 asian36 pieces
ginger生姜🛒 local15 g
light soy sauce生抽🏮 asian15 ml
sesame oil香油🏮 asian5 ml

ground pork (shoulder, 20% fat): Ask butcher for freshly ground; avoid pre-packaged lean-only

wonton wrappers (square, ~8 cm): Look for 'egg wonton wrappers' in refrigerated section; substitute fresh pasta sheets cut to size if unavailable

🌶️ Adjust to your taste

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Instructions

1In a large bowl, combine pork, ginger, light soy sauce, and sesame oil. Stir vigorously in one direction for 2 minutes until sticky and slightly glossy.
同向搅打上劲
🔍 Look for 2 分钟 · 2 minutes
Visual: 肉馅能脱离碗壁，勺起成团不散Mixture pulls away from bowl sides and holds shape when scooped
You know it's right when: 拇指与食指轻捏不散开Resists breaking apart when pinched between thumb and forefinger
2Place 1 tsp (7 g) of filling in center of each wrapper. Fold diagonally into triangle, then pinch corners together to form a ‘pillow’ shape with sealed edges.
对折再捏角，封口要紧
🔍 Look for 每个馄饨3–4秒 · 3–4 seconds per wonton
Visual: 接缝处无缝隙，边缘紧绷光滑No gaps visible along seams; edges look taut and smooth
You know it's right when: 轻压不破皮、不渗水Wrapper doesn’t tear or leak moisture when gently squeezed
3Bring a large pot of water to rolling boil. Gently add wontons one by one, stirring once to prevent sticking.
水沸再下，轻搅防沉底
🔍 Look for High heat 1–2 分钟 · 1–2 minutes
Visual: 水面剧烈翻滚，气泡布满全锅Water bubbles violently across entire surface
You know it's right when: 蒸汽浓重，锅盖迅速结满水雾Steam rises thickly and lid fogs heavily
4When wontons float, reduce heat to medium. Simmer uncovered for 3 minutes — they’ll puff slightly and turn translucent at edges.
浮起即转中火，勿盖盖
🔍 Look for Medium heat 3 分钟 · 3 minutes
Visual: 皮边缘泛出微白半透明光晕Edges of wrappers glow faintly white and semi-transparent
You know it's right when: 馄饨轻浮轻沉，不破不裂Wontons bob gently without bursting
5Ladle hot clear broth (simmered water + pinch of salt + 1 dried shrimp) into bowls. Add 9 wontons per serving. Garnish with minced scallion.
清汤为魂，葱花点睛
🔍 Look for 滚水即盛 · immediately after boiling
Visual: 汤色清亮，无浑浊或浮油Broth remains crystal-clear, no cloudiness or oil slick
You know it's right when: 碗面持续升腾热气Steam rises steadily from bowl surface

Tips

· Freeze uncooked wontons on a parchment-lined tray first—then bag—to prevent clumping.
· For silkier texture, add 1 tsp cornstarch (7 g) to filling—it binds moisture without gumminess.
· Never over-boil: 3 minutes post-float is ideal. Overcooking makes wrappers mushy.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library