Crispy Homemade Pork Wonton Recipe With Asian Flavors
I’m convinced that crispy pork wontons are the ultimate crowd-pleaser, those golden parcels that somehow manage to disappear faster than I can fry them. There’s something almost magical about transforming simple ground pork, mushrooms, and aromatics into these restaurant-quality gems right in your own kitchen. Sure, the folding might feel intimidating at first, but once you nail that technique, you’ll wonder why you ever bothered with takeout when homemade tastes this incredible.
Why You’ll Love these Crispy Homemade Pork Wontons
When you bite into one of these golden, crispy pork wontons, you’ll understand why they’re worth every minute of prep time.
The contrast between that shatteringly crisp wrapper and the juicy, savory filling inside? Pure magic.
I love how these little parcels pack such incredible flavor into each bite.
The shiitake mushrooms add this amazing earthy depth, while the ginger and garlic make everything pop.
Plus, there’s something deeply satisfying about folding each wonton by hand.
They’re perfect for parties, weeknight dinners, or when you’re craving restaurant-quality food at home.
What Ingredients are in Crispy Homemade Pork Wontons?
Getting the right ingredients for these crispy pork wontons is half the battle, and honestly, it’s the fun half. Most of what you need is probably sitting in your pantry or fridge already, which makes this recipe feel less intimidating and more like a cozy weekend project.
The beauty of this ingredient list is how each component plays a specific role in creating that perfect bite. You’ve got your protein, your aromatics, your seasonings, and those magical little wrappers that transform everything into golden parcels of joy.
For the Filling:
- 1 pound ground pork
- 1/2 cup minced shiitake mushrooms
- 1/4 cup sliced green onions
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon minced ginger
- 1 teaspoon minced garlic
For Assembly and Cooking:
- 12 oz package square wonton wrappers
- Vegetable oil for frying
- Sweet chili sauce for serving (optional)
Ingredient Notes and Substitutions
Ground pork is my go-to here because it has just the right amount of fat to keep things juicy, but ground chicken or turkey work if you want something leaner. Just know you might sacrifice a bit of that rich flavor.
Those shiitake mushrooms are doing serious work in the flavor department. Fresh ones are ideal, but dried shiitakes that you’ve rehydrated will actually give you even more concentrated umami punch. Regular button mushrooms can pinch-hit, though they won’t bring quite the same earthy magic.
When it comes to wonton wrappers, the square ones are traditional, but round ones work too if that’s what your store carries. Keep them covered with a damp towel while you work, because dried-out wrappers are basically impossible to seal properly, and nobody wants wontons that fall apart in the oil.
The toasted sesame oil is worth seeking out over regular sesame oil. That nutty, roasted flavor makes a real difference in the final taste, and a little bottle goes a long way since you only use small amounts at a time.
How to Make these Crispy Homemade Pork Wontons
Making these crispy pork wontons is like meditation, if meditation involved hot oil and the constant fear of overstuffing. The process itself is pretty straightforward, but there’s definitely a rhythm you’ll want to find, especially when it comes to the assembly line you’re about to create.
Mixing the Filling
Start by combining your 1 pound of ground pork with all the flavor players in a medium bowl. Add the 1/2 cup minced shiitake mushrooms, 1/4 cup sliced green onions, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon cornstarch, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon minced ginger, and 1 teaspoon minced garlic. Mix everything together with your hands or a fork until it’s well combined, but don’t go crazy with it. You want everything incorporated without turning your pork into paste.
The mixture should feel slightly sticky thanks to that cornstarch, which is exactly what you want. That little bit of starch helps hold everything together and gives the filling a better texture once it’s cooked. If it seems too wet, you can add a pinch more cornstarch, but resist the urge to overdo it.
Setting Up Your Wonton Station
Before you start wrapping, get yourself organized because things move pretty quickly once you’re in the zone. Lay out your 12 oz package of wonton wrappers and immediately cover them with a damp kitchen towel. Trust me on this one, because dried-out wrappers are stubborn little things that will crack and refuse to seal properly.
You’ll also want a small bowl of water for brushing the wrapper edges, and a clean plate or baking sheet where you can place your finished wontons. Some people use their finger to apply the water, but I find a small pastry brush or even a folded paper towel works better for getting an even, light coating.
The Wrapping Process
Place one wonton wrapper flat on your work surface, with one corner pointing toward you like a diamond. Brush the edges lightly with water, but don’t go overboard here. You want just enough moisture to create a seal, not enough to make the wrapper soggy and prone to tearing.
Spoon about 3/4 teaspoon of filling right into the center of the wrapper. This is where restraint becomes your best friend, because the temptation to stuff these things full is real, but overstuffed wontons have a nasty habit of exploding in the oil. Start with less than you think you need, and you can always add a tiny bit more to the next one.
Now comes the folding part, which honestly feels a little clumsy at first but becomes second nature after a few tries. Fold the wrapper in half diagonally to create a triangle, bringing the bottom corner up to meet the top corner. Press the edges together gently, working out any air bubbles as you go. Air bubbles are basically little time bombs that can cause your wontons to burst during frying.
For that classic wonton shape, take the two bottom corners of your triangle and bring them together, overlapping slightly, then pinch them together to form a little purse shape. Some people dampen these corners with a tiny bit of water too, which helps them stick better, but it’s not absolutely necessary if you’ve got a good pinch going.
The Frying Setup
Heat about 3 inches of vegetable oil in a heavy-bottomed pot or deep skillet to 375°F. A candy thermometer is your friend here because oil temperature really matters. Too hot and your wontons will brown before the filling cooks through, too cool and they’ll absorb oil and turn greasy instead of crispy.
While the oil heats up, this is a good time to set up your draining station with a plate lined with paper towels. You’ll also want a slotted spoon or spider strainer for fishing the wontons out of the oil safely.
Frying to Golden Perfection
Working in small batches, maybe 4 to 6 wontons at a time depending on the size of your pot, carefully lower the wontons into the hot oil. They’ll sink initially, then float to the surface as they cook, which is always a satisfying little moment.
Fry them for about 2 to 3 minutes, until they’re golden brown and crispy all over. You’ll want to turn them once or twice during cooking to guarantee even browning. The wrapper should look bubbly and crisp, and the filling should be completely cooked through.
Remove the wontons with your slotted spoon and transfer them immediately to the paper towel-lined plate to drain. The paper towels will absorb the excess oil, leaving you with crispy, not greasy, wontons.
Serving
These are best served immediately while they’re still hot and at peak crispiness. Sweet chili sauce makes an excellent dipping sauce, but soy sauce mixed with a little rice vinegar and chili oil is another classic option. Really though, they’re so flavorful on their own that even a simple soy sauce works perfectly fine.
Crispy Homemade Pork Wontons Substitutions and Variations
The beauty of this crispy pork wonton recipe is that it’s basically a template begging to be customized, and honestly, some of the best variations happen by accident or out of sheer necessity.
I’ll swap ground chicken or turkey for pork when I’m feeling lighter.
Vegetarians can use finely chopped water chestnuts, cabbage, and carrots. No shiitakes? Regular mushrooms work perfectly fine.
Want heat? Add sriracha or red pepper flakes to the filling.
Craving something different? Try cream cheese and crab for a rangoon vibe.
Even leftover cooked shrimp makes an excellent filling with some ginger and scallions mixed in.
What to Serve with Crispy Homemade Pork Wontons
Why serve these golden, crispy pockets of joy all by themselves when they practically beg for company?
I’d pair them with a simple cucumber salad dressed in rice vinegar – the cool crunch balances all that fried goodness perfectly.
Hot and sour soup makes another stellar companion, or try them alongside steamed jasmine rice if you’re feeding hungry folks.
For dipping, I’m obsessed with mixing soy sauce, rice vinegar, and a drizzle of chili oil.
Sweet chili sauce works too, though I find it almost too easy.
Want to get fancy? Serve them as appetizers before stir-fried vegetables and noodles.
Final Thoughts
How satisfying is it when you nail a recipe that looks intimidating but turns out to be totally doable?
These crispy wontons are exactly that kind of win. Sure, the folding takes practice, but even wonky shapes taste amazing when they’re golden and crunchy.
I love how this recipe transforms simple ingredients into something special. The filling’s got that perfect balance of savory and aromatic flavors, while the wrapper becomes this incredible crispy shell.
Next time you’re craving takeout, skip the delivery fees. Make these instead, and watch everyone’s face light up.
Homemade Pork Wonton
Ingredients
- 1 pound ground pork
- 1/2 cup minced shiitake mushrooms
- 1/4 cup sliced green onions
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon minced ginger
- 1 teaspoon minced garlic
- 12 oz square wonton wrappers
- Vegetable oil for frying
- Sweet chili sauce optional, for serving
Instructions
- In a large bowl, mix together ground pork, minced shiitake mushrooms, green onions, soy sauce, sesame oil, cornstarch, salt, pepper, ginger, and garlic until well combined.
- Place one wonton wrapper on a clean surface and brush the edges with water.
- Spoon 3/4 teaspoon of filling onto the center of the wrapper.
- Fold the wrapper into a triangle, then pinch the corners together to form a purse shape, making certain all edges are sealed.
- Repeat with remaining wrappers and filling.
- Heat 3 inches of vegetable oil in a deep pot or fryer to 375°F.
- Deep-fry wontons in batches until golden brown and crispy, about 2-3 minutes per batch.
- Remove with a slotted spoon and drain on paper towels.
- Serve immediately with sweet chili sauce if desired.
Notes
Nutrition
Frequently Asked Questions
Can I Freeze Uncooked Wontons for Later Use?
I’ll freeze uncooked wontons by placing them on a parchment-lined baking sheet, freezing until solid, then transferring to freezer bags. They’ll keep for three months and can be fried directly from frozen.
How Long Do Fried Wontons Stay Crispy After Cooking?
I’ve found fried wontons stay crispiest for about 2-3 hours at room temperature. After that, they’ll start losing their crunch. You can reheat them in a 350°F oven for 5 minutes to restore crispiness.
What’s the Best Way to Reheat Leftover Fried Wontons?
I’d reheat leftover fried wontons in a 375°F oven for 5-7 minutes to restore their crispiness. Don’t use the microwave since it’ll make them soggy and chewy instead.
Can I Use an Air Fryer Instead of Deep Frying?
I’d recommend you use an air fryer at 375°F for 8-10 minutes, flipping halfway through. You’ll get crispy results with less oil while maintaining that golden texture.
How Do I Prevent Wontons From Bursting Open While Frying?
I’ll prevent wontons from bursting by sealing edges tightly with water, avoiding overfilling with filling, and maintaining proper oil temperature at 375°F. I’ll also fry in small batches to prevent overcrowding.