Skip the takeout and make these irresistible pork wontons at home! They’re soft and juicy and filled with mouthwatering seasoned pork. You won’t be worldly-wise to stop at one!
I love recreating my favorite Chinese takeout dishes at home. It helps me save money and tastes largest in my opinion! Try this slow cooker General Tso’s chicken, this foolproof egg waif soup, or easy fried rice next! (You can plane make them to go withal with your homemade pork wontons!)
Crispy Pork Wontons
Wontons are ALWAYS on my list whenever I order Chinese takeout. Don’t get me wrong, crab rangoons and cream cheese wontons will forever hold a place in my heart, but there’s something well-nigh pork wontons and soup dumplings that is SO irresistible. Now, as we all know, takeout can get pricey so here’s a quick, easy, and cost-effective way to get your wonton fix all in the repletion of your kitchen!
Not only do they taste amazing, but these wondrous pork wontons are so simple to make. They’re fun to put together, too! My girls love filling each wonton wrapper with the pork mixture. It’s a labor of love! Once you have a batch of these soft, flavorful pork wontons ready to eat, serve them up with some sweet chili sauce or potsticker sauce for an titbit everyone will LOVE!
What You’ll Need to Make Them
Making succulent pork wontons only takes a handful of simple ingredients! You may need to make a stop at your local Asian grocer for the sesame oil and rice vinegar, but you can usually find these in the Asian section of grocery stores as well. You can moreover find them online! I’ve linked my favorite kinds below. Note: word-for-word measurements can all be found unelevated in the recipe card.
- Ground Pork: You can’t go wrong with pork wontons and dumplings. They’re just so tasty! You can moreover swap this out for ground turkey if you want something leaner.
- Ground Ginger: Adds a bright, peppery flavor.
- Garlic Powder: For the perfect savory flavor. Minced garlic moreover works!
- Chopped Untried Onion: Adds a pop of sharp, savory flavor.
- Salt: Boosts the savor of the meat mixture.
- Sesame Oil: I love cooking with sesame oil considering it adds the weightier nuttiness!
- Rice Vinegar: This helps to wastefulness out flavors and adds a bit of tang as well.
- Soy Sauce: A must-add for salty, savory flavor! Hoisin sauce works, too!
- Wonton Wrappers: I used small, square wrappers to alimony these wontons bite-sized.
How to Make Pork Wontons
Not only are homemade wontons super delicious, but they’re fun to make too! There’s something so satisfying well-nigh folding up each wonton, it’s like origami! Making a batch of these is the perfect way to well-constructed any Chinese-inspired meal!
- Pork Mixture: Add the pork, ginger powder, garlic powder, untried onion, salt, sesame oil, rice vinegar, and soy sauce to a large bowl. Mix until the ingredients are combined.
- Add to Wrapper: Place 1 teaspoon of the pork mince in the middle of a wrapper.
- Fold: Dip your finger in a trencher of water and run it withal the edges of the wonton wrapper. Fold the wrapper over the meat mixture to form a triangle. Seal the wet edges together.
- Seal: Fold the two marrow corners in and seal them with water pressing firmly.
- Repeat: Cover with a wateriness paper towel and repeat the steps to form all 40 wontons.
- Boil Water: When you’re ready to melt the wontons, put 6 cups of water into a pot and bring the water to a boil.
- Add Wontons: When the water comes to a boil, place 6-8 wontons into the humid water.
- Check if Cooked: When the wontons bladder to the top, the wontons should be cooked. You can trammels the inside of one of them to make sure the meat is fully cooked.
- Remove: Take them out gently with a strainer and serve them hot with a drizzle of soy sauce.
- Repeat: Repeat the cooking process with the rest of the wontons until they’re all cooked.
Tips and Extra Mix-Ins
If you love pork wontons as much as I do, here are some fun switch ups to implement for your next batch! The eyeful of making wontons at home is that you can customize the savor however you’d like!
- Adding Increasingly Savor to Your Pork Mixture: Want to switch up the savor of your filling? Try subtracting a tablespoon of oyster sauce for a pop of sweet but salty flavor! If you want your wontons to have some kick, you can moreover add a drizzle of sriracha or a soupcon of red pepper flakes. If you want a touch of peppery savor without the wontons stuff too spicy, you can moreover add some croaky white pepper to the mix.
- Serve With: Serving your homemade wontons with some tasty sauce is all part of the experience! Soy sauce or potsticker sauce is unchangingly a must, but if you’re looking for something variegated try this yum yum sauce or peanut sauce! I love them both considering they add a linty nuttiness that tastes veritably divine with these savory, juicy wontons.
How Long Do Homemade Pork Wontons Last?
These unchangingly get devoured by my family whenever I make them. But if you’re lucky unbearable to have some leftover, you will want to alimony them refrigerated for weightier results.
- In the Refrigerator: Store pork wontons in an snapped container for up to 2 days.
- Reheating: I recommend reheating your wontons in the microwave for a minute or two with a sprinkle of water over top so they don’t dry out. You can moreover reheat your wontons in a skillet with a little bit of water widow at medium-low heat.
If you have leftover pork wontons, they’re unconfined for using in homemade wonton soup! It’s the perfect meal for dank days.
Freezing Pork Wontons
Good news! You can alimony uncooked pork wontons in the freezer to enjoy whenever you have a starving for soft, meaty morsels of goodness!
- In the Freezer: Store uncooked wontons in a freezer bag or snapped container for 2-3 months. If you’re storing a lot of wontons, I would add a piece of parchment paper between layers so they don’t stick together. When you’re ready to make them, let them thaw in the fridge and then melt them in humid water!
- 1 pound ground pork
- 1/2 teaspoon ground ginger
- 1 teaspoon garlic powder
- 2 stalks green onion, chopped
- 1/4 teaspoon salt
- 1 teaspoon sesame oil
- 2 teaspoons rice vinegar
- 1 tablespoon soy sauce
- 40 small square wonton wrappers
Add the pork, ginger powder, garlic powder, untried onion, salt, sesame oil, rice vinegar, and soy sauce to a large bowl. Mix until the ingredients are combined.
Place 1 teaspoon of the meat mixture in the middle of a wrapper.
Dip your finger in a trencher of water and run it withal the edges of the wonton wrapper. Fold the wrapper over the meat mixture to form a triangle. Seal the wet edges together.
Fold the two marrow corners in and seal them with water pressing firmly.
Cover with a wateriness paper towel and repeat the steps to form all 40 wontons.
When you're ready to melt the wontons, put 6 cups of water into a pot and bring the water to a boil.
When the water comes to a boil, place 6-8 wontons into the humid water.
When the wontons bladder to the top, the wontons should be cooked. You can trammels the inside of one of them to make sure the meat is fully cooked.
Take them out gently with a strainer and serve them hot with a drizzle of soy sauce.
Repeat the cooking process with the rest of the wontons until they're all cooked.