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Crispy Pork Wontons

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I promised you Crispy Pork Wontons the other day, and I am delivering on that promise. I know, I know it’s still January and we are all supposed to be eating healthy, but I think moderation is in order, don’t you? There is a Caesar Salad coming up next so that should even things out. LOL Is anyone buying this explanation? Just say yes and keep reading.

These Crispy Pork Wontons with Sweet and Sour Dipping Sauce are the perfect start to your meal or as a party appetizer! © COOKING WITH CURLS

I made these Crispy Pork Wontons with the Sweet and Sour Dipping Sauce for a pre-Christmas Dinner appetizer…long story…let’s keep going. They are a bit time consuming, and the oil is messier than I would like, but they are the perfect start to an authentic Chinese meal at home. So skip the take-out and impress your family with your mad skills.

There is no need for take-out when you can make these amazing Crispy Pork Wontons at home! © COOKING WITH CURLS

How to make Crispy Pork Wontons

Mix the pork, carrot, onion, salt, pepper, and soy sauce together in a large bowl.

Mix the ingredients together in a bowl

It is easiest to mix with your hands to get all of the ingredients well blended.

Crispy Pork Wonton filling in a bowl

Separate the wonton wrappers and lay then down on a large surface.* Spoon 1 teaspoon of filling onto the center of each wrapper.

Place pork filling in the center of each wonton wrapper

Brush the edges of the wonton wrappers with the beaten egg.

Brush edges of wonton wrappers with egg

Fold the corner of the wrapper over the filling to form a triangle.

Fold corner over to create a triangle

Press the edges together to seal. Fold two of the corners up to the center and press together to seal.

Fold two of the corners over and glue together with egg

This one has the two bottom sides pressed together, you can also fold the bottom of one side onto the top of the other….look at the finished images to see what I mean. 😉

Place the finished wontons onto a baking sheet.

Heat the oil in a large Dutch oven or deep fryer to 365 degrees. Fry the wontons in small batches until they turn golden brown.

fry small batches of pork wontons in hot oil until crispy and browned

Remove from the oil and place on paper towel-lined baking sheet.

Serve with Sweet and Sour Sauce.

Crispy Pork Wontons with Sweet and Sour Dipping Sauce © COOKING WITH CURLS

We devoured these Crispy Pork Wontons!! In fact we ate so many, I had to delay starting dinner because no one was hungry.

Recipe Notes & Tips

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  • *Do not overfill your wonton wrappers, they will explode or break apart. 1 teaspoon really is the right amount.
  • Work in batches when you lay out and fill your wontons. You don’t want the wrappers to dry out while sitting on the counter.
  • If you don’t like pork, chicken is delicious as well.
  • I got my new Deep Fry/Candy Thermometer and it works perfectly!! Now I know exactly how hot the oil is.
  • This Spider Strainer is perfect for removing wontons from hot oil.
  • Tip – fry a small amount of the filling in a pan until no longer pink inside so you can check the flavor and decided if you need more seasonings.

More delicious restaurant appetizer recipes:

Crab Rangoons | cookingwithcurls.com #appetizers

Crab Rangoons, my favorite!!

Paper Wrapped Chicken cookingwithcurls.com

Paper Wrapped Chicken

Spring Rolls with Peanut Sauce | cookingwithcurls.com

Don’t want the mess of frying? These Spring Rolls with Peanut Dipping Sauce are amazing!!

We will get healthy again with the Caesar Salad Dressing and Classic Caesar Salad later this week, then I will be back next week with the Instant Pot Fried Rice and Orange Chicken to complete our meal.

Enjoy!!

Crispy Pork Wontons with Sweet and Sour Dipping Sauce © COOKING WITH CURLS

Crispy Pork Wontons

These Crispy Pork Wontons with Sweet and Sour Dipping Sauce are the perfect start to your Chinese meal or as a party appetizer!
5 from 4 votes
Print Rate
Course: Appetizer
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 60 Wontons
Author: Lisa Johnson

Ingredients

  • 60 wonton wrappers
  • 1 pound ground pork
  • 1 cup finely diced yellow onion
  • 1 cup finely grated carrots
  • 3 large cloves fresh garlic, minced
  • ½ teaspoon sea salt (or more to taste)
  • 1 Tablespoon ground black pepper
  • ¼ cup low-sodium soy sauce
  • 2 large eggs, beaten
  • 1 quart peanut or canola oil for frying

Instructions

  • Mix the pork, carrot, onion, salt, pepper, and soy sauce together in a large bowl. It is easiest to mix with your hands to get all of the ingredients well blended.
  • Separate the wonton wrappers and lay then down on a large surface.* Spoon 1 teaspoon of filling onto the center of each wrapper.
  • Brush the edges of the wonton wrappers with the beaten egg. Fold the corner of the wrapper over the filling to form a triangle.
  • Press the edges together to seal. Fold two of the corners up to the center and press together to seal.
  • Place the finished wontons onto a baking sheet.
  • Heat the oil in a large Dutch oven or deep fryer to 365 degrees. Fry the wontons in small batches until they turn golden brown.
  • Remove from the oil and place on paper towel-lined baking sheet. Serve with Sweet and Sour Sauce.

Notes

  • *Do not overfill your wonton wrappers, they will explode or break apart. 1 teaspoon really is the right amount.
  • Work in batches when you lay out and fill your wontons. You don’t want the wrappers to dry out while sitting on the counter.
  • If you don’t like pork, chicken is delicious as well.
  • I got my new Deep Fry/Candy Thermometer and it works perfectly!! Now I know exactly how hot the oil is.
  • This Spider Strainer is perfect for removing wontons from hot oil.
  • Tip – fry a small amount of the filling in a pan until no longer pink inside so you can check the flavor and decided if you need more seasonings.

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5 Comments

  1. to save time assembling i lay out 9 wonton wraps in a square. paint the whole square with egg. drop tsp filling on all 9 wraps. pull up all 4 corners and give it a twist. can do 60 in about 15 mins.

  2. i also make my own chicken ball and shrimp in a tempura crispy batter and then go to chinese take out and pick up labour intensive chow mien and rice and tubs of lemon sweet and sour sauce. cuts my take out bill by about 70%

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