YIELD: 2 dozen wontons (4 to 6 servings) | PREP TIME: 20 minutes (not including time to make the noodle dough) COOK TIME: 3 minutes


• ½ pound ground pork
• ½ cup minced green onions (2 to 3 large)
• 1 large egg yolk
• 1 tablespoon minced fresh ginger
• 1 tablespoon coconut aminos
• 1 teaspoon fish sauce
• 1 teaspoon unseasoned rice vinegar
• 1 teaspoon toasted sesame oil
• Cassava flour, for dusting
• 1 batch Homemade Noodle dough

1. Make the filling: Place all of the ingredients in a medium bowl and mix with your hands to combine.
2. Lightly dust your work surface with cassava flour. Roll out the noodle dough as thinly as possible into a rectangle that’s roughly 15 by 10 inches. Use a sharp knife to cut the dough into 2½-inch squares. Cover with damp paper towels to keep the squares from drying out while you make the wontons.
3. Brush one of the squares with water to dampen it. Place about 1 teaspoon of filling just off center and fold over the other side to form a triangle. Press the edges together to seal. If desired, fold up the edges toward the filling and pinch off the extra dough. Repeat with the remaining squares and filling.
4. Bring a large pot of salted water to a boil. Gently add the wontons and cook for 3 minutes, or until the pasta and filling are fully cooked.

Chef’s Tip: This dough is fragile and can be difficult to work with, so don’t rush, and don’t be afraid to dampen the dough as you’re working with it to make it more pliable.

ADD TO : Chicken Broth, Pork Broth with Shiitake Mushrooms and Ginger, Dashi Broth, Shrimp Cilantro Broth.