Prepping the wontons
These pork wontons are a quick weeknight meal, once prepped. The assembly takes a little bit of time, so you might want to make these when you have time to prep. Mixing the ingredients for these wontons doesn’t take too long, but you might want to make an assembly line to fill and fold them to make it go faster.Jump to Recipe
The addition of red pepper adds a touch of sweetness and the water chestnuts add a nice crunch. You can substitute the ground ginger for fresh, and garlic powder for fresh garlic as well, so use whatever you have. I enjoy the flavor of the ground pork, but if that’s not for you, you can also make these with chicken or turkey.
How to serve pork wontons
I love the crispy yet chewy texture of these wontons when they’re pan-fried and steamed. They make a great appetizer or lunch this way and can also be served alongside a rice or noodle dish for a full meal. You can also drop them into some hot broth with veggies for soup, another great option for lunch or dinner.
Dipping sauces for pork wontons
I combined a drop of sesame oil with soy sauce, a few red chili flakes, and sesame seeds to enjoy these. You can also use a combination of sweet chili sauce with soy sauce for a sweet and salty combo. The dressing from this Asian Grilled Chicken Salad would also make an excellent dipping sauce.
Meal prep strategies
There are a few meal prep strategies that you can apply to this recipe such as:
- Prepping ahead of time
- Making a double batch and freezing them
When I made these, I bought a 6 lb sleeve of ground pork and prepared it a few other ways so that I have some meal components ready for quick meals. I made some burgers, which you can season any way you like. This recipe for lemon basil chicken burgers has some great tips on how to make a great burger. I also cooked some unseasoned in a pan and froze it in 2-cup portions, so that I can use it in other meals, like tacos, lettuce wraps or burrito bowls.
Check out my Instagram page for a reel on how to make these pork wontons. Enjoy!
Pork and Vegetable Wontons
Delicate wontons that can be fried crispy or served in a soup.
- 1 lb. lean ground pork
- 1 can sliced water chestnuts
- 1 red pepper
- 4 cloves garlic, minced
- 1 tsp ground ginger
- 2 Tbsp soy sauce *extra sauce for dipping
- 1 tsp sesame oil
- sweet chili sauce for dipping
- 1 egg, beaten with one tsp water
- 1 pkg. wonton wrappers
Finely dice water chestnuts and red pepper.
Combine pork, water chestnuts, red pepper, garlic, ginger, soy sauce and sesame oil until there is no liquid in the bowl.
Seperate wonton wrappers and lay out so that you can assemble all of the wontons at once.
Drop 1/2 Tbsp of the wonton filling in the centre of each wrapper.
Brush one corner of the wrapper with egg in an L shape.
Fold the dry corner (the corner that doesn't have the egg on it) to form a triangle, and press to seal.
Fold the bottom corners of the triangle on each other and use more egg to seal them if needed.
At this point you can either cook them fresh, or freeze them.
If freezing, spread out on a sheet pan so none of the wontons are touching. Freeze for 1-2 hours. Store in a silicone or plastic bag.
To cook, heat 2 Tbsp canola oil in a frying pan. Add in wontons, making sure not to crowd the pan.
Fry for 2 minutes until golden, then flip and fry for another two minutes.
Add 1/4 cup water or broth to the hot pan and cover with a lid. Let steam for 5 minutes.
Serve with soy sauce or sweet chili sauce for dipping.