Asian Pork Wontons from Hatfield®

Asian Pork Wontons from Hatfield®

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"For a tasty appetizer or a main dish, these pork wontons are full of delicious Asian-inspired flavors."
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55 m servings 416 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 8.8 g
  • 13%
  • Carbs:
  • 64.9g
  • 21%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 997 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine pork ground pork and next 11 ingredients.
  2. Cut corners from wonton skins to form circles. Drop 1 teaspoon mixture onto middle of each skin. Gather up skin sides, letting dough pleat naturally. Lightly squeeze the middle while tapping the bottom on a flat surface so it will stand upright.
  3. Bring water to a boil and add wontons. Cook for 12-15 min.


  • Chef Tip:
  • These pork wontons are perfect for a snack, appetizers for a party, or a nice dinner. They can be prepared and frozen for use at a later date. To freeze, arrange dumplings on a baking sheet; freeze for 2 hours. Place in zip-top freezer bags; label and freeze for up to 2 months. To cook dumplings from frozen state, steam for 22 to 25 minutes.
  • Alternative Cooking:
  • Option two is to arrange dumplings in a bamboo steam basket over boiling water. Cover and steam 20 to 25 minutes.
  • For a seared wonton, remove from water or bamboo basket and in a hot pan sear wonton in oil until it starts browning. Serve with sauces, if desired.



Just like gyoza from a restaurant. Makes a ton so I froze 1/2 the mixture and used it on another day.

Really Tasty!


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