PORK WONTONS (serves 4-6 OR 55 to 65 wontons)

There is something so satisfying about making wontons and I think everyone should try doing it at least once – I guarantee, you’ll be hooked once you do. Before you know it, you’ll be having massive Wonton Parties with all sorts of self-proclaimed non-cooks wanted to stand side by side with you in the kitchen!

wontons with a great dipping sauce

wontons with a great dipping sauce

The only thing hard about making these is the time factor, but if you have help you can eliminate anything strenuous about this dish altogether. There is no real cooking, save for frying the wontons, and they are fantastic to make for a crowd. You just stand in the kitchen with your glass of wine and fling wontons at your guests as they come off the pan!

good wrappers

Good wrappers  – I like this brand of wonton skin; they can be found in the veggie section of your supermarket (usually with the tofu). they freeze well also so they never go to waste.

Saturday evenings are pretty relaxed in our house. There is the prospect of sleeping in the next day so lazing around in the kitchen cooking with the family, chatting and watching movies or listening to music is something we look forward to doing together. This past Saturday we all made wontons and it was one of the highlights of the weekend (the next day was pretty great too as our Weekend Chef was on duty – which I will post next!).

pork wontons

Pork Wonton

Make wontons – you won’t regret it!


for the wonton filling:

you will need:

oil for frying (use a high smoking oil like vegetable or canola)

1 lb ground pork (if you can find/afford organic – even better)

3 cloves garlic – very finally chopped

4 scallions – chopped

1 tbs freshly grated ginger root

1 tbs soy sauce

2 tbs mirin

1 tsp sesame oil

1 tsp fine sugar

wonton skins/wrappers (about 70 – this might mean buying two packs but they freeze very well for months so it’s not a waste!)

for the Dipping Sauce:

6 tbs soy sauce

3 tbs mirin

1 tsp sesame oil

2 scallions – finely chopped

mix seasonings with ground pork

1 – mix all ingredients for the wontons together in a big bowl until very well combined. (Of course omit the oil for frying and wonton skins!)

make dipping sauce

2 – whisk all the dipping sauce ingredients in a small bowl and set aside.

Make the wontons (instructions below)

work from 3pm and clockwise to 12 noon!

1 – work from 3pm and clockwise to 12 noon for assembly: line a number of wrappers on a board and place a little bowl of water beside your right or left hand. Using a small teaspoon, place a small dollop of meat in the middle of the wrapper. Wet all the edges with water with your finger and fold away from you into a triangle. Fold the two bottom sides into the wonton and fold down the top triangle to the middle. Turn over placing on floured plate or board as you go.

set on a plate as you go

set on a plate as you go

Cook the wontons:

fry wontons on medium heat

Place saute pan on medium heat and let it warm up. Add about 2 tables of oil and when it is hot add a layer of wontons and fry for about three minutes per side

fry until crispy on both sides and meat is cooked - about 6 to 7 minutes

When you turn them over to fry on the other side, place the lid on the pan. Fry until crispy on both sides and meat is cooked – about 6 to 7 minutes – Don’t worry, after a few batches you’ll get the hang of it. Serve or keep warm in the oven as you go.

wontons served with dipping sauce and sauteed greens

wontons served with dipping sauce and sautéed greens & shiitake mushrooms

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