If there’s anything in the world better than a crispy, fried pork wonton, filled with a juicy, flavorful center, I don’t know what it is. They’re a play of contrasts in texture and flavor and they’re fun to eat, too. And I’m tellin’ ya, serve these to your family and friends and you’ll look like genius. Really. You’ll be elevated to superhero status!
There’s just something addictive about Fried Pork Wonton. So addictive that I don’t even mind the frying mess. What’s a little mess compared to nirvana, after all?
It can take a little time to make them, but they’re pretty simple after you get the hang of folding them. The fold I’ve used is one of the easiest. And they can be made ahead for a party or made ahead and frozen. Then you can have them whenever you want. And you want one, don’t you? I mean really, how could you not!
I serve these with a few different dipping sauces depending on my mood. Sometimes hot mustard (I just love that stuff! Oh the burn!!) sometimes hoisin sauce, maybe a little sweet chili sauce or one my faves, this very intense Asian Dipping Sauce. If I’m in the mood for something a little more sweet/spicy, I whip up my Apricot Dipping Sauce.
When I make Fried Pork Wonton at home, I know I’ll always get what I was expecting, which isn’t always the case when I go out. I also love that I can make a ton for less than a single order at restaurant! I often put everything on a large sheet pan, carry the whole works into the living room and stuff and fold while I’m watching TV. It goes pretty fast. Faster than you’d think.
Fried Pork Wonton
For the wontons:
- 12 ounces ground pork
- 2 finely sliced scallions
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon oil
- 1 teaspoon sesame oil
- 1/4 teaspoon grated ginger
- a pinch of white pepper
- a pinch of sugar
- 1 to 2 tablespoons water
- 50 wrappers
- a small cup of water for sealing wonton
- oil for deep-frying
Filling: Mix together, by hand or in a food processor, ground pork, green onions, water, soy sauce, sherry, the tablespoon of oil, sesame oil, ginger, white pepper and sugar thoroughly. Mix well until the mixture is nearly a paste. Add a tablespoon or two of water if needed to moisten the mixture so it comes together.
To make the Wontons:
Prepare a baking sheet by lining it with parchment, wax paper or plastic wrap.
Take a wrapper and lay it across your non-dominant hand. Add about a teaspoon of filling (but don’t over stuff or they’ll burst when cooking) and then use your other hand to dip into the cup of water and moisten along the edges of the wrapper.
Fold wrapper in half into a rectangular shape and seal by gently pressing. Wet a bottom corner and bring the two bottom corners together, so that one corner overlaps the moistened corner. Press tightly to seal. Set on to lined baking sheet and repeat until all filling is used.
Heat oil to 350 degrees and working in batches, add a few wonton at a time to the hot oil. Turn the wonton once or twice and remove when golden brown. If you have a metal spider, use it to hold the wonton under the oil and they’ll cook more uniformly and quickly.
Remove from oil and drain on a rack. Serve warm with dipping sauce of your choice.
Wonton can be frozen after being assembled. Place the baking sheet into the freezer and once frozen add them to a Ziploc bag for storage. To use, simply fry from the frozen state.