A Little Pocket of Comfort: Homemade Wontons

There are some recipes that feel less like cooking and more like coming home. For me, that’s making wontons. It’s not a fancy dish, and my method is far from chef-perfect, but the process of folding these little pockets is a quiet, comforting ritual. It’s the kind of food that fills your kitchen with the most incredible aroma and your heart with a deep sense of satisfaction. I learned this from watching a family friend, and it’s one of those cherished, no-recipe recipes that I’m happy to finally try and put down on paper.

What You'll Need

This is a wonderfully adaptable recipe. Don't have one vegetable? Use another. The goal is a simple, savory filling.

• 1/2 pound ground pork
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• A good handful of finely chopped vegetables (cabbage, scallions, and carrots are perfect)
• 1 package of square wonton wrappers
• A small bowl of water
• Neutral oil, for frying (like vegetable or canola)

Putting It All Together

The magic is in the folding. Don't worry if your first few look a little... creative. They'll all taste wonderful.

• In a medium bowl, combine the pork, garlic, ginger, soy sauce, sesame oil, and your chopped vegetables. Mix it all together with your hands or a fork until it's well combined.
• Lay a few wonton wrappers on a clean surface and keep the rest under a slightly damp towel so they don't dry out.
• Place a heaping teaspoon of the filling right in the center of a wrapper.
• Using your finger, brush a little water on two connecting borders of the square, about a quarter-inch from the edge. This will act as your glue.
• Gently fold the wrapper over the filling to form a triangle, pressing the dry edges firmly to the wet ones to seal it tight. Try to push out any air pockets as you go.
• For that classic wonton look, take the two long, opposite points of the triangle and pinch them together. It should look like a little chef's hat!

Cooking & Serving

Now for the best part: the