Chef Nyesha’s Bacon & Egg Wontons

Chef Nyesha’s Bacon & Egg Wontons

Nyesha Arrington
Los Angeles, CA

Ingredients and Directions


  1. In a medium-size bowl, add sesame oil, gochujang, black pepper, scallions, soy sauce, honey, garlic and 1 egg yolk to minced, cooked bacon. Mix until well combined. Let marinate in refrigerator for 3 hours.

  2. Make cornstarch slurry with cornstarch and water.

  3. Crack remaining eggs into medium bowl, add salt and cornstarch slurry. Using immersion blender, mix well.

  4. Heat nonstick pan coated lightly with nonstick spray on medium heat. Then lower heat when cooking egg crepes. Using about 2 tablespoons of mixture, pour into center of pan, spread in a circular motion to form about a 6-inch circle. Allow to set a bit; then turn egg over to cook other side. When cooked but not dry, gently remove from pan to parchment-lined tray. Continue with rest of batter.

  5. Punch out 4-inch rounds from each crepe with a biscuit cutter. Continue process, until all 20 wrappers are complete. (Hint: Can be made a day ahead.)

  6. To fill wontons – lay out wrappers on flat surface; place 1 tablespoon bacon jam mixture in the center of each round. Brush egg wash on edges of each wrapper; fold over and seal into moon-shaped crescents or purse shapes. When all wontons are sealed, place in a bamboo steamer on a piece of parchment. Steam for 1 minute. Turn wontons over and steam for an additional minute until cooked through.

  7. Remove dumplings from steamer onto platter, garnish with additional scallions and sesame seeds. Serve immediately with Ai-Soon dipping sauce.


  • 1 large egg yolk
  • 1 lb nitrite-free bacon, cooked, minced
  • ½ tsp sesame oil
  • 1 Tbsp gochujang
  • ¼ tsp black pepper
  • ¼ cup scallions, chopped
  • 1 Tbsp soy sauce
  • ½ tsp honey
  • 1 tsp garlic, minced
  • 4 large eggs
  • ½ tsp cornstarch, dissolved in water
  • ½ tsp salt
  • Ai-Soon Dipping Sauce (recipe follows)
Ai-Soon Dipping Sauce


  1. In a large bowl, stir together all ingredients. Taste and adjust flavors to achieve sweet/salty balance. Set aside.


  • 3 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 tsp Gochugaru (red chile) flakes
  • 2 Tbsp sesame oil
  • 2 Tbsp canola oil
  • 1 Tbsp sesame seeds
  • 1 tsp scallions, chopped

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.