For an extra layer of flavor, consider adding a pinch of sugar to the pork mixture. Be careful not to overfill the wontons, as this can cause them to burst during frying. Serve immediately with your favorite dipping sauce, such as sweet chili sauce or soy sauce with a drizzle of sesame oil.
Crispy Pork Wontons
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PREP TIME50 mins
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COOK TIME5 mins
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TOTAL TIME55 mins
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SERVING12 People
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VIEWS34
Delight in these golden-crisp wontons, each a miniature treasure chest filled with savory pork, infused with the aromatic warmth of ginger and garlic. A perfect harmony of textures and flavors, guaranteed to be a crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol19 mg
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Fiber1 g
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Protein9 g
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Saturated Fat2 g
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Sodium183 mg
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Sugar0 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Pork Filling: In a food processor, combine the pork, ginger, garlic, green onion, lime juice, crushed red pepper, sesame oil, and soy sauce. Season generously with salt and pepper. Pulse until the pork is finely minced, resembling ground beef (approximately 5 minutes).
02
StepAssemble the Wontons: Lay out the wonton wrappers on a clean, dry surface. Place about 1 tablespoon of the pork mixture in the center of each wrapper. Lightly moisten the edges of the wrapper with water. Fold the wrapper over the filling to form a triangle, pressing firmly to seal tightly. Brush each completed wonton with beaten egg white to ensure a crisp, golden finish (approximately 20 minutes).
03
StepPreheat the Oil: Pour the peanut oil into a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 365 degrees F (180 degrees C). Use a deep-fry thermometer to monitor the temperature (approximately 10 minutes).
04
StepFry the Wontons: Carefully drop the wontons, a few at a time, into the hot oil, ensuring not to overcrowd the pot. Fry until they are golden brown and beautifully crisp, about 5 minutes per batch. Remove the fried wontons with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil (approximately 15 minutes).
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RECIPE REVIEWS
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Please Rate
Diego Hirthe
Jun 7, 2025My kids devoured these! Will definitely make again.
Blair Dibbert
Jun 6, 2025I added a little sriracha to the pork mixture for extra heat.
Jamal Schoen
May 15, 2025Next time, I'll double the recipe!
Lela Thiel
Apr 18, 2025Freezing them beforehand is a great tip!
Koby Schuppe
Apr 11, 2025These were a hit at my party! Everyone loved them.
Beth Nader
Apr 7, 2025Easy to follow recipe and delicious results!
Keara Connelly
Feb 27, 2025I used ground pork instead of tenderloin, and they still turned out great.
Modesto Weimann
Jan 5, 2025The filling was so flavorful and the wontons were perfectly crispy.