WONTON WITH SESAME SAUCE RECIPES

Steps:

• Using your hands, mix pork, scallion, soy paste, sesame oil, grapeseed oil, ginger, wine, salt, and pepper (if using) in a large bowl until thoroughly combined. Crack egg into center of mixture and stir vigorously in one direction with a wooden spoon or rubber spatula until mixture is shaggy and lightened in color, about 4 minutes. Cover and chill at least 15 minutes and up to 12 hours.
• Fill a small bowl with cold water. Take a wonton wrapper and lay it in your palm. Using a small offset spatula or butter knife, press about 1 tsp. pork mixture into the center of wrapper. Dip a finger into water and run it around edges. Fold wrapper in half on a diagonal and press edges tightly together to seal. Dip your finger into water again and dampen 2 bottom corners of wonton. Bring corners together and pinch to seal. Place on a parchment-paper-lined baking sheet. Repeat with remaining wonton wrappers and filling. Cover and chill until ready to cook.
• Do Ahead: Wontons can be assembled 1 day ahead. Keep chilled, or freeze up to 1 month. Freeze in a single layer on baking sheet until frozen, then transfer to an airtight container. Cook from frozen, about 4 minutes.
• Whisk oil, sesame paste, soy sauce, vinegar, and sugar in a small bowl to combine, then whisk in water, 1-tablespoonful at a time, until you can drizzle sauce easily but it’s not watery. If using chili crisp, stir in 1–3 Tbsp., depending on how spicy you want your sauce; set aside.
• Bring a large pot of water to a boil. Working in batches of up to 10 at a time, boil wontons until wrappers are puckered and tightly wrapped around filling (filling should be cooked through; slice one open to double-check if unsure), about 3 minutes. Using a spider or slotted spoon, transfer to a plate; let cool slightly.
• Divide wontons among bowls and spoon reserved sauce over; top with scallions and more chili crisp if desired.

Steps:

• Whisk together soy sauce, sesame oil, chili oil, and vinegar in a small bowl for the dipping sauce. Set aside. Stir together pork, shrimp, spring onion, ginger, salt, and pepper in a medium bowl until combined. Set aside.
• Fill a small bowl with water. Place 1 heaping teaspoon pork filling in center of 1 wonton wrapper. Brush edges of wrapper with some of the water. Using your fingertips, grab all corners of the wrapper, and bunch together like a purse bundle, pressing edges to seal. (For any holes, dab some water along the edge, then press sides to seal.) Place wonton on a lightly floured baking sheet. Repeat with remaining filling and wrappers.
• Bring a medium saucepan of water to a boil over high. Reduce heat to medium-low to maintain a simmer. Working in batches, gently lower 10 wontons into simmering water; cook until wontons float to the surface and become translucent, 5 to 7 minutes. Transfer to a shallow bowl using a slotted spoon. Repeat with remaining wontons.
• Divide cooked wontons evenly among 4 bowls; pour 1 cup hot stock into each bowl. Garnish with spring onions, and serve with dipping sauce