Pork Wontons Recipe
Thin pillows of dough stuffed with pork, green onions, and sour sauce.
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Ingredients
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Wonton Filling
Wonton Wrappers & Assembly
Sour Dipping Sauce
Cooking / Serving
Method
Wonton Filling
- 1
Prepare filling
In a medium bowl combine ground pork, finely chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, white pepper, and cornstarch. Mix thoroughly with a fork or spatula until well combined and slightly sticky (about 1–2 minutes). Cover and refrigerate for 15 minutes to let flavors meld and make filling easier to handle.
Wonton Wrappers & Assembly
- 2
Set up station
Arrange a clean workspace with a stack of wonton wrappers, a small bowl of cold water for sealing, and a tray dusted lightly with cornstarch or lined with parchment to hold finished wontons.
- 3
Fill and fold wontons
Working with one wrapper at a time (keep remaining wrappers covered with a damp towel to prevent drying), place a heaping teaspoon (about 12–15 grams) of the pork filling in the center of the wrapper. Dip your finger in the cold water and moisten the edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing out any air and sealing the edges firmly. Then bring the two outer corners of the triangle together, overlap slightly, and press to seal — creating a traditional pillow/boat-shaped wonton. Place finished wonton on the prepared tray. Repeat until all filling or wrappers are used (makes about 36 wontons).
Cooking / Serving
- 4
Boil (classic)
Bring 4 cups of water to a gentle boil in a wide pot. Working in batches to avoid crowding, add 8–10 wontons to the boiling water. Stir gently once to prevent sticking. When the water returns to a simmer, cook for 3–4 minutes, until wontons float and filling is cooked through (pork should reach 160°F / 71°C). Use a slotted spoon to remove wontons and transfer to serving bowls or a plate.
- 5
Optional pan-fry (crispy bottom)
If you prefer a crispy bottom (pot-sticker style), heat 1 tablespoon neutral oil in a nonstick skillet over medium heat. Add a single layer of wontons and fry undisturbed until bottoms are golden brown, about 2 minutes. Add 1/4 cup water, cover immediately, and steam for 3–4 minutes until filling is cooked. Remove lid and cook another 30 seconds to re-crisp bottoms. Transfer to serving plate.
- 6
Chill (for cold serving)
If serving chilled wontons, prepare an ice bath (ice + cold water). After boiling, immediately transfer wontons into the ice bath for 1–2 minutes, then drain and serve cold.
Sour Dipping Sauce
- 7
Make sauce
While wontons cook, combine rice vinegar, sugar, water, soy sauce, chili oil (if using), and sesame oil in a small bowl. Stir until sugar dissolves. Taste and adjust: add more sugar to soften acidity, or more vinegar for tang. Stir in thinly sliced green onion as garnish.
- 8
