Juicy pork, scallions, garlic, and ginger wrapped in soft wonton skins. These Pork Wontons are perfect with dipping sauce or in soup!
Let me set the scene for you. It’s a chilly weekend afternoon, and I’m standing in my kitchen with a bowl of pork filling, a packet of wonton wrappers, and… no idea what I’m doing. I remember thinking, How hard can this be? Spoiler: harder than it looks, but also a lot more fun.
The first batch I ever made was a total disaster. Half of them burst open in the boiling water, and the other half looked like crumpled paper. But when I finally bit into one that actually held together? Magic. Juicy, flavorful pork with a hint of ginger and garlic wrapped in a tender, silky skin. I didn’t even care that they weren’t pretty—it was love at first bite.
Now, I make these Pork Wontons whenever I need a little pick-me-up or when I want to impress guests without spending hours in the kitchen. There’s just something about folding each wonton, one at a time, that feels so calming. And eating them? That’s the best part, obviously.
Have you ever tried making wontons? If not, don’t worry—I promise it’s easier than it seems. Even if your folds are messy or you get flour everywhere, it’s worth it.
Why You’ll Love This Pork Wontons Recipe?
- Bursting with Flavor: Pork, scallions, garlic, and ginger create a filling so good you’ll want to eat it with a spoon. (I might’ve done that once.)
- Easy to Make: The process is surprisingly simple, and once you get into the rhythm of folding, it’s almost meditative.
- Versatile Dish: Serve them with a dipping sauce, in a light broth, or even pan-fried for crispy edges.
- Perfect for Sharing: These are a hit at parties, casual dinners, or even as a fun family cooking project.
- Customizable: Add a little spice, swap the protein, or experiment with fillings—it’s your call!
Ingredient Notes:
The beauty of this recipe is how a few simple ingredients come together to create something truly special. Here’s what you need to know:
- Pork Mince: Go for fatty pork if you can. It’s juicier and adds so much flavor. Lean pork is fine in a pinch, but it’s not quite the same.
- Scallions: These give the filling a fresh, slightly sweet kick. Chop them small so they blend into the mix.
- Garlic and Ginger: The dynamic duo of savory dishes. Fresh is best—skip the jarred stuff if you can.
- Shaoxing Wine: Adds depth and a slightly sweet, nutty flavor. Don’t have it? Rice wine or mirin works too.
- Wonton Wrappers: Look for them in the fridge or freezer section of your grocery store. Pro tip: keep a damp towel over the unused wrappers to prevent them from drying out.
- Sesame Oil: Just a few drops make the filling pop with flavor. It’s optional, but you’ll miss it if you leave it out.
How To Make Pork Wontons?
Let’s make some magic, one wonton at a time.
Step 1. Make the Dipping Sauce
First, mix soy sauce, black vinegar, sesame oil, sugar, and ginger in a small bowl. That’s it. Set it aside while you work on the wontons. Easy, right?
Step 2. Prepare the Filling
In a big bowl, combine the pork mince, scallions, garlic, ginger, soy sauce, Shaoxing wine, sesame oil, sugar, salt, and white pepper. Mix everything together—here’s the trick: stir in one direction only. I know it sounds weird, but it helps the filling stick together better.
Step 3. Wrap the Wontons
Here’s where things get fun. Lay a wonton wrapper flat, plop about a teaspoon of filling in the center, and fold it up however you like. I usually bring all four corners together and pinch them shut—easy and cute. If your first few look wonky, don’t stress. They’ll still taste amazing.
Step 4. Boil the Wontons
Bring a big pot of water to a boil. Cook the wontons in batches (about 12–15 at a time) so they don’t crowd the pot. They’ll be ready in about 4 minutes or when they float to the top, just like ravioli. Scoop them out with a slotted spoon and let them drain.
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Step 5. Serve and Enjoy
Pile those wontons onto a plate, drizzle with a bit of dipping sauce, and dig in. They’re best hot, so don’t wait too long!
Storage Options:
If you’ve got leftovers (lucky you), here’s how to keep them:
- Fridge: Store cooked wontons in an airtight container for up to 3 days. Reheat them gently in a steamer or boiling water.
- Freezer: Freeze uncooked wontons on a baking tray first, then transfer them to a freezer bag. Boil them straight from frozen when you’re ready to eat—just add a minute or two to the cooking time.
Variations and Substitutions:
Wontons are the ultimate blank canvas. Here’s how you can switch things up:
- Protein: Swap pork for chicken, turkey, or shrimp.
- Vegetarian: Try crumbled tofu or finely chopped mushrooms for a plant-based option.
- Spicy: Add a pinch of chili flakes to the filling or serve with chili oil.
- Herbs: Toss in some cilantro or parsley for a fresh twist.
- Sauces: Switch up the dipping sauce—sweet chili, hoisin, or even a peanut sauce would be amazing.
What to Serve with Pork Wontons?
These wontons are the star of the show, but they love a good supporting cast.
- Broth: Turn them into wonton soup with a light chicken or vegetable broth.
- Rice: Pair with steamed jasmine rice for a filling meal.
- Veggies: Stir-fried bok choy or snow peas are perfect sides.
- More Sauces: Chili oil, sweet soy, or garlic sauce—because why not?
Frequently Asked Questions:
Do I have to use pork mince?
Not at all. You can use chicken, shrimp, or even a mix. Or try tofu for a vegetarian twist!
Can I fry these instead of boiling them?
Absolutely. Brush them with a little oil and fry until golden and crispy. They’re like little crunchy flavor bombs.
Why mix the filling in one direction?
It helps the proteins bind, giving you a smoother, juicier filling. Trust me, it’s worth the effort.
So, what do you think? Ready to try your hand at these Pork Wontons? Let me know how yours turn out—messy folds, creative twists, and all. I’d love to hear about your wonton adventures!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Pork Wontons
Ingredients
For the Wontons
- 1 packet wonton wrappers approximately 25–30 sheets
Wonton Filling:
- 400 g 1 lb pork mince, preferably fatty mince
- ½ cup scallions spring onions, finely chopped (about 3 bulbs)
- 2 cloves garlic minced
- ½ tablespoon fresh ginger minced
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or substitute with rice wine or mirin
- ½ teaspoon dark brown sugar or substitute with caster sugar
- ⅛ teaspoon sesame oil
- ½ teaspoon sea salt
- ½ teaspoon white pepper
For the Dipping Sauce
- 1 teaspoon Chinese black vinegar or substitute with rice wine vinegar
- 1 teaspoon soy sauce
- ⅛ teaspoon sesame oil
- 1 teaspoon dark brown sugar
- ¼ teaspoon ginger minced or cut into thin matchsticks
Instructions
Prepare the Dipping Sauce
- In a small bowl, combine the black vinegar, soy sauce, sesame oil, dark brown sugar, and minced ginger. Mix thoroughly until the sugar dissolves. Set aside for serving.
Create the Wonton Filling
- In a large mixing bowl, add the pork mince, scallions, garlic, ginger, soy sauce, Shaoxing wine, dark brown sugar, sesame oil, sea salt, and white pepper. Using a fork or chopsticks, mix the ingredients in one consistent direction for 3–4 minutes until the filling becomes sticky and well-combined.
Wrap the Wontons
- Take a single wonton wrapper and place it on a clean surface. Spoon approximately 1 teaspoon of filling into the center of the wrapper. Bring all four corners of the wrapper together at the top and pinch firmly to seal, ensuring there are no gaps. Repeat this process with the remaining wrappers and filling, creating approximately 25–30 wontons.
Cook the Wontons
- Bring a large pot of water to a rolling boil. Add the wontons in batches of 12–15 to avoid overcrowding. Cook for 4 minutes, or until the wontons float to the surface, indicating they are fully cooked. Remove the wontons with a slotted spoon and transfer them to a serving dish.
Serve
- Serve the wontons immediately with the prepared dipping sauce. Optionally, garnish with additional scallions or sesame seeds for extra flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
