Crispy Pork Wontons

Crispy Pork Wontons

Austin Geraldson 0

"These homemade wontons are stuffed with pork flavored with ginger and garlic before being deep fried to a crispy texture."

Ingredients 55 m {{adjustedServings}} servings 258 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Combine the pork, ginger, garlic, green onion, lime juice, crushed red pepper, sesame oil, and soy sauce in a food processor. Season mixture with salt and pepper. Pulse until pork is minced to the consistency of ground beef.
  2. Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with water, fold over the filling to form a triangle, and press together to seal. Brush each wonton with egg white.
  3. Pour the peanut oil into a large pot and preheat to 365 degrees F (180 degrees C).
  4. Gently drop wontons into the hot oil and cook until golden brown, about 5 minutes. Remove to paper towels to drain.
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Reviews 7

  1. 8 Ratings


Great wonton - garlicky and gingery! You do not need to cook the pork as mentioned in the other review - it will cook thoroughly in the hot oil. If you follow this recipe as written, using 1T filling per wonton, you will use exactly 1/2 of the 12oz pkg of wonton wrappers. 1T is about as full as you would want a wonton to get, so you could cut the filling per wonton in half to fill all of the wrappers. I'm sure mincing tenderloin in the food processor for this is lovely, but I used purchased ground pork because I'm a cheapskate about grinding expensive cuts of meat. I followed the rest as written - very nice. Thanks!


Make sure to cook pork before hand. This recipe is good with potsticker dipping sauce which is one part soy sauce 2 parts rice vinegar.


Quite tasty. I cook them in about 3/4" of oil in a large skillet, turning once - you don't really need that much oil to cook these.