Fried Pork Wontons

Fried Pork Wontons

Pork Wontons: frying can be a mess but thee are worth the bother! Insanely good.

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!

Fried Pork Wontons

Fried Pork Wontons

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!

Fried Pork Wontons

Fried Pork Wontons

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 Wontons

Fried Pork Wontons

Fried Pork Wonton

  • Servings: abt 40 - 50
  • Difficulty: medium
  • Print

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.


I’ll be sharing this recipe on our very own Throwback Thursday Link Party as well as on Fiesta Friday. The co-hosts are Judi @ cookingwithauntjuju and Maggie @ Spoon in a Saucepan

35 thoughts on “Fried Pork Wontons

  1. Drooling! I haven’t had wontons in years and I don’t think I realised they were missing in my life until now. These look good enough to eat right off the computer screen. One question are you using rice-paper wrappers?

    Thanks so much for sharing with us 🙂

    • Here in the states they sell little squares in packages, and some are better than others. If they’re made really well, you get that bubbly goodness. They’re called wonton skins or wonton wrappers. I don’t know if you can get them in Ireland or not.

      I do have a recipe I’ve been meaning to try ever since I got the attachment for pasta for my kitchenaide. They can be made by hand but that’s the kind of thing that one can really struggle with unless you’ve done it a lot, if you know what I mean.

      People use rice wrappers for eggrolls, so they might work just fine for this, too.

  2. I was just comparing our recipes and it is always fun to see the differences. Interesting idea to make the ingredients into a paste – mine is just thrown together. You have more seasonings and I added cabbage and water chestnuts. My recipe is very old and is due for a update. Yours are prettier too 🙂

    • Pretty is nothing, as we both know, taste matters more! But thanks! I think I would love the cabbage & waterchestnuts. I am a little weird about food, and when I find something I like, I make it the same way over and over again. And order the exact same thing in restaurants. I’ve probably been making wontons like this since I was in my 20’s…

  3. Oh gosh Mollie– these look delicious!! I’d like to try the apricot dipping sauce! I’ve watched people make dumplings –but never done anything like this! fun recipe!! you’ve done it again! xox

  4. Callumandcake

    This is something I have wanted to make for a long while now! I am looking at the recipe, staring into the cupboard searching for all of the ingredients, checking them off as I go down the list! Yay! I only need dry sherry and wonton wraps! Thought’s on what I may be able to “replace” the sherry with?
    Thank you for sharing!

    • The most proper ingredient would probably be a Chinese Rice Wine. Sometimes I use a little Rice wine vinegar or Mirin. There’s so many flavors going on, I think you’re safe with any of the above. It just needs a little zing. 🙂

      • They don’t look overdone to me. I’ve made the filling one day and then assembled and cooked the next when I had more time and patience. Though I prefer using them in noodles so I only had to boil.

        It’s hard to imagine people making the wonton pastry these days as well. I am happy to buy the ready made ones and save myself the work.

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