Shun Lee West's Sichuan Won Tons Recipe

Name: Shun Lee West's Sichuan Won Tons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound ground pork; 2 scallions, finely sliced; 1/2 egg, beaten; 1/4 teaspoon salt; 3/4 teaspoon sugar; 1/2 teaspoon light soy sauce; 2 teaspoons oyster sauce; Pinch of white pepper; 1 tablespoon cornstarch; 1/2 teaspoon sesame oil; 1 clove garlic, minced; 1 teaspoon ginger, minced; 1 teaspoon dry white wine; 16 to 20 won-ton skins; 5 cups water; 1 teaspoon peanut oil; 1 teaspoon salt; 1 1/2 teaspoons white vinegar; 1 teaspoon sugar; Pinch of white pepper; 4 teaspoons cooking sherry; 4 teaspoons dark soy sauce; 3 teaspoons sesame oil; 3 teaspoons chili oil; 1/2 teaspoon chopped coriander; 1/2 teaspoon white portion of scallions, chopped; ⅓ teaspoon minced garlic

Servings: persons

1/2 pound ground pork
2 scallions, finely sliced
1/2 egg, beaten
1/4 teaspoon salt
3/4 teaspoon sugar
1/2 teaspoon light soy sauce
2 teaspoons oyster sauce
Pinch of white pepper
1 tablespoon cornstarch
1/2 teaspoon sesame oil
1 clove garlic, minced
1 teaspoon ginger, minced
1 teaspoon dry white wine
16 to 20 won-ton skins
5 cups water
1 teaspoon peanut oil
1 teaspoon salt
1 1/2 teaspoons white vinegar
1 teaspoon sugar
Pinch of white pepper
4 teaspoons cooking sherry
4 teaspoons dark soy sauce
3 teaspoons sesame oil
3 teaspoons chili oil
1/2 teaspoon chopped coriander
1/2 teaspoon white portion of scallions, chopped
⅓ teaspoon minced garlic

1
Combine all ingredients except last 4 in large mixing bowl.
2
Mix in one direction with chopsticks until all ingredients are well blended.
3
Refrigerate 4 hours.
4
Combine all sauce ingredients, mix thoroughly and set aside.
5
Into each won ton skin place a tablespoon of filling.
6
Wet 4 edges with water, fold over and seal.
7
Then wet 2 corners of folded side and pull those together.
8
Overlap and press them together to seal, creating won ton.
9
Repeat until all filling is used.
10
Bring water to boil.
11
Add teaspoon peanut oil and teaspoon salt.
12
Place won ton in water, stir with wooden spoon and cook for about 5 minutes until done.
13
Run cold water into pot to prevent sticking; remove won ton.
14
Place won ton on a serving dish, pour sauce over and serve.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1/2 pound ground pork, 2 scallions, finely sliced, 1/2 egg, beaten, 1/4 teaspoon salt, and more.

Yes, Shun Lee West's Sichuan Won Tons falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shun Lee West's Sichuan Won Tons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions