Homemade wontons require a little time and effort to put together, but these rely on simple ingredients and packaged wonton wrappers, making them faster and easier to assemble. Even better, they freeze well, so put them together on the weekend and enjoy the dumplings any night of the week. See the ProTips section for how to freeze them. They’re impressive enough for guests (especially when paired with a smashed cucumber salad), but simple enough for nights when you can’t be bothered to do more than boil a pot of water.
Note: Chili crisp is an important part of this dish and of the modern pantry, imbuing complex flavor and crunch. Most supermarkets carry it, but if not, it’s worth ordering online or seeking at an Asian market. We swear by the Lao Gan Ma brand, but there are many great brands.
8 oz salmon burger or halibut burger, drained of excess moisture
½ cup chopped scallions, white and green parts, (about 3 scallions), plus more for serving
1½ teaspoons peeled and grated fresh ginger
1 large garlic clove, grated
1 tablespoon soy sauce, plus more for serving
1 teaspoon sambal oelek
¼ teaspoon toasted sesame oil
1 (12 to 14 ounce) package square-shaped wonton wrappers, thawed completely to room temperature
Neutral oil, such as canola or grapeseed
Chili crisp, such as Lao Gan Ma, for serving
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Make the Filling
In a medium bowl, combine the salmon burger, scallions, ginger, garlic, soy, sambal, sesame oil, and ½ teaspoon salt and mix well.
Make the Wontons
Line a large baking sheet with waxed paper or parchment. Working with 1 or 2 wonton wrappers at a time and keeping the rest covered with a damp paper towel, lightly brush the entire surface with water. Spoon 1 level teaspoon of the salmon mixture onto the center and fold in half to form a triangle. Press out any trapped air and tightly seal. (If desired, pinch the opposite corners of the wonton together into a hat-shape.) Transfer the finished wonton to the prepared sheet and repeat with the remaining wrappers and filling. You should have about 40 wontons.
Cook the Wontons and Serve
Bring a large pot of lightly salted water to a gentle boil over medium-high heat and drizzle with neutral oil. Working in batches to prevent sticking, add the wontons and cook until soft but not falling apart, 2 to 3 minutes depending on the shape. Use a chopstick or spoon to gently jostle the wontons if they stick together. Using a slotted spoon, transfer the wontons directly to shallow bowls. Repeat with remaining wontons. It’s okay if a little cooking water ends up in the serving bowls; it will keep the wontons from sticking or drying out while you cook the remaining wontons. Top with a spoonful of chili crisp and toss gently to coat. Top with a drizzle of soy sauce and more scallions. Serve warm.
Pair it Up
Dry white wines with natural acidity, like riesling, Gruner veltliner, or prosecco will soothe the burn of Sichuan spices. Just make sure it’s very cold!
Make it Ahead
To freeze, arrange the dumplings on a plastic-lined baking sheet in a single layer and freeze until solid. Transfer to a sealable container or bag and store in the freezer for up to 1 month.
Change it Up
Cook the wontons in your favorite broth for wonton soup.
Lighten it Up
With little to no added fat, these wontons are light but filling. Pair with a smashed cucumber salad and/or sauteed bok choy for added nutrition.