When you serve these amazing deep fried pork wontons to your guests, they’ll complain, about the fact that you didn’t serve more. A super addictive appetiser, but I’ll also show you how to steam them in case you want a healthier option. I will also show you how to make these wontons vegetarian and vegan!!
You really cannot go wrong when stuffing a wonton with a delicious filling, which is why I want to show you how to make wontons in multiple different ways, so pay close attention!
How to fill and wrap the wontons
So first, we’re going to flavour the pork and mix it with the other ingredients. We mix the pork, oyster sauce, spring onions, ground ginger, Chinese five spice, water chestnuts (I used a mixture of water chestnuts and beans sprouts) and soy sauce together until it’s all well combined.
Now, when filling the wontons, lay all of the wonton wrappers out on a clean flat surface.
Brush the edges lightly with the egg white (use water instead of egg white if you’re vegan), then place about 1 teaspoon of pork filling in the centre of the wonton wrappers.
Now from here, fold one corner of the wonton wrapper to the opposite corner.
Now, brush some egg white on one side of the wonton triangle, then pull both sides of the triangle down to stick them together. It’s a little tricky to explain so let me demonstrate this with the pictures below (you can also watch the video at the top of the post).
A Vegetarian and/or Vegan Filling
I didn’t want to overcomplicate the process of making a vegetarian/vegan wonton and I don’t want you to either. So I simply just replaced the pork with a different ingredient, since the other ingredients in the filling work so beautifully. I replaced the minced pork with grated cabbage.
So mix the cabbage with the other ingredients, and fill your wontons with that mixture the same way I showed you above.
Other vegetarian and vegan alternatives to pork:
- Finely chopped and sauteed mushrooms
- Marinated tofu
Dipping sauce for wontons?
A dipping sauce will absolutely 10x your wontons. Now, if you want to keep things as simple as possible, some light soy sauce or some sweet chilli sauce would sub vice, and people will love that.
However, if you want to take things further, you could make the dipping sauce from my Tempura Prawns with Sweet and Sour Soy Dipping Sauce post. This sauce packs a real punch to Asian appetisers!
How to serve wantons in a soup
In these two posts:
I show you how to make the most amazing broth that will work perfectly for wonton soup! You can simply boil the wontons in the broth until they float to the top. They should take no longer than 4-5 minutes to cook.
How to make steamed wontons
So this is the healthier way to cook wontons as opposed to deep frying them, but don’t fret because they’ll still be incredible!
I like to fill a pot (a pot that that isn’t wider than my steamer) a quarter of the way up, bring that water to a gentle simmer, then put your steamer on top.
From there, put some baking paper on the surface of the steamer, and you can brush some oil on the paper or spray it with some cooking spray to ensure the wontons don’t stick.
Put the wontons on the greased paper, close the lid and then let the wontons steam for 15-20 minutes until the filling is cooked through.
And this is what they end up looking like.
And if you don’t have a bamboo steamer, I demonstrate an alternate way to steam in this Sticky Date Pudding post.
Thank you so much for viewing my post! If you do make these wontons, feel free to post a comment about them down below. And if you’d like to subscribe to receive recipe updates, you’re welcome to sign up.
Have an amazing day, I will be posting again soon!
Delicious Crispy Pork Wontons
- Plenty of light oil (I used rice bran oil) for deep frying
- 250 g of pork mince
- 1 tablespoon of oyster sauce
- 1 spring onion thinly sliced
- 1 teaspoon ground ginger
- 1 teaspoon of Chinese five spice
- 150 g of water chestnuts chopped
- 30 wonton wrappers
- 1 egg white
- 2 teaspoons soy sauce
Mix the pork, oyster sauce, spring onions, ground ginger, Chinese five spice, water chestnuts and soy sauce together in a bowl.
Lay out all of your wonton wrappers on a flat, clean surface and then put about 1 teaspoon of pork filling in the middle of each wonton wrapper.
Brush some egg white around the edge of each wonton wrapper, then stick one corner of the wonton wrapper to the opposite corner to make a nice triangle. Then brush some egg white on one side of that triangle and then pull both side down and stick them together (if you're confused, watch the demonstrational video in the post).
Do this with the rest of your wontons.
Put enough oil in a pot for deep frying, then pre-heat that oil over medium-high heat (make sure the pot cannot be easily knocked over).
Get a tray and line it with kitchen paper while you wait for the oil to heat up.
Once you think the oil is hot enough, get a tiny piece of wonton wrapper and put it in the oil. If the little piece of wonton wrapper is floating, then the oil is hot enough to start frying the wontons.
Add your wontons carefully to the oil (if you can't fit all of them at once, cook them in multiple batches) and fry for about 3 minutes or until golden brown and crispy.
Transfer onto kitchen paper to drain and then serve.
- Don't add too much filling when trying to fill and wrap the wontons, no more than a teaspoon.
- If you're confused about how to wrap the wontons, look at the video in the post. It shows the process very clearly.
- If you're looking for a vegan or vegetarian filling, remember to look at the options I show in the post.
- Again, in my Tempura Prawn post, the sweet and sour dipping sauce in that recipe post will work brilliantly with these wontons, if you're looking for a dipping sauce option.
- You can cook the wantons in intensified stock to make a wonderful wanton soup. I show you how to make that intensified stock in my Chilli Noodle Broth and Beef and Udon Noodle Broth recipe posts.
- Don't forget that I also show you how to steam the wontons in the post.
- Feel free to fill and wrap the wotons in advance, and cook them on a later day.
- When you're setting up your oil for deep frying, make sure the pot can't easily be knocked over and that you're safe from hazard.