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crispy homemade pork wontons

Homemade Pork Wonton

These irresistible golden wontons feature a savory pork and mushroom filling wrapped in crispy shells that shatter with each bite. Perfect as an appetizer, party snack, or satisfying treat, they're easier to make than you think and taste better than takeout.
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Course: Appetizer
Cuisine: Chinese
Keyword: Pork
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 6
Calories: 285kcal

Equipment

Chef's Knife
Chopping Board
Mixing Bowl
Dutch Oven

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

Keep unused wonton wrappers covered with a damp towel to prevent them from drying out and cracking.
Don't overfill the wontons or they may burst during frying - less is more with the filling.
Fry wontons in small batches to maintain oil temperature and make certain even cooking.
You can substitute ground chicken or turkey for the pork if preferred.
Assembled wontons can be frozen on a baking sheet, then stored in freezer bags for up to 3 months - fry directly from frozen, adding 1-2 extra minutes to cooking time.
Use a candy thermometer to monitor oil temperature for best results.
Fresh wontons can be assembled up to 4 hours ahead and refrigerated before frying.

Nutrition

Calories: 285kcal | Carbohydrates: 18g | Protein: 16g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 420mg | Potassium: 285mg | Fiber: 1g | Sugar: 1g