Crispy Pork Wontons Recipe -
Crispy Pork Wontons Recipe
  • READY IN 55 mins

Crispy Pork Wontons

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 48 wontons Change Servings
  • PREP

    50 mins
  • COOK

    5 mins

    55 mins


  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 More Reviews

Nov 11, 2008

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!

Jun 12, 2008

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.

Jul 02, 2009

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.

Nov 11, 2008

We have quite a few neighbors who make lumpia and this was a very close recipe. I added 1 cup carrots and 1 cup celery shredded and used canola oil instead of the peanut oil. We dip them in a spicy sweet and sour sauce, yummy!

Feb 15, 2011

Turned out Great I added some carrots and substituted the green onion for regular onion then a dash of hoisin paste and cooked them like pot stickers better than at the restaurant -5 stars

Jun 11, 2012

These were great. Spicy enough to keep me happy but not overly so that my boyfriend wouldn't eat them (he doesn't care for super spicy foods). I made them again a few days ago and instead of frying all of them, I steamed half of them in a bamboo steamer and made them into dumplings...they were fantastic that way too. Thanks for sharing!

Dec 13, 2012

Pretty good flavor, I added a little minced celery and carrot to the mixture.


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  • Calories
  • 258 kcal
  • 13%
  • Carbohydrates
  • 16.8 g
  • 5%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 17.1 g
  • 26%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 183 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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