Simple and utterly delicious, pork wontons are small parcels of juicy, flavorful goodness. They’re perfect served on their own with a dipping sauce or added to soup, with or without noodles. If you enjoy dumplings, also try the pork and cabbage pan-fried dumpling recipe for a different texture and flavour.
There are no strict rules for dipping sauces—choose what you like. I love a gingery, vinegary dipping sauce with a touch of sesame oil. A fragrant chilli oil, especially one infused with Sichuan peppercorns, is another fantastic option. Below I include my ginger-and-vinegar dipping sauce, but feel free to use store-bought chilli oil or make your own.
Ingredients
- Pork mince — choose fatty mince for a juicier filling.
- Wonton wrappers — available at Asian grocers and many supermarkets.
- Soy sauce — provides salty, umami depth.
- Shaoxing wine — a Chinese rice wine that adds aroma and complexity; rice wine or mirin can be substituted.
- Dark brown sugar — adds a richer, molasses-like sweetness than white sugar.
- Sesame oil — a little adds nutty aroma; it’s potent, so use sparingly.
- White pepper — classic in Chinese cooking; milder than black pepper.
Making pork wontons
There are several ways to wrap wontons; the method below is the easiest and quickest. No special skill is required and it produces consistent results.
Key tip: make sure each wonton is completely sealed so no filling or juices escape during cooking. If water seeps inside, it dilutes the flavour and the wontons become bland. Proper sealing keeps all the good flavour inside.
Easy wonton wrapping method
When I filmed the video I made a filling that was half pork and half prawns — delicious. To do that, swap half the pork mince for roughly chopped raw, peeled, deveined prawns and keep the other ingredients the same.
How do you know when wontons are done?
Like ravioli, wontons float to the top when cooked, which takes about 4 minutes. I usually leave them in for an extra 10–20 seconds after they float to ensure they’re fully cooked.
Do not stir the pot right after adding the wontons. They’re fragile during the first 1–2 minutes and can tear easily. Let them sink, touch the bottom, and then float up. If any stay stuck to the bottom after around 4 minutes, gently wiggle them with a slotted spoon.
Make ahead – freezer friendly
Make extra and freeze half for another day—handy for busy nights or special occasions like Chinese New Year.
How to freeze wontons
Only freeze uncooked wontons. To prevent them sticking together:
- Lightly flour a baking tray that fits in your freezer.
- Arrange wontons in a single layer with space between them so they freeze individually.
- Freeze the tray until the wontons are solid.
- Transfer frozen wontons to a freezer bag or container for storage.
Frozen wontons keep for up to 3 months; after that they risk freezer burn.
Cooking frozen wontons
Cook frozen wontons directly in boiling water—no thawing needed. They’re done once they float to the top.
Tips for super-yum pork wontons
- Use fatty pork mince—the added fat keeps the filling juicy and flavourful.
- Seal the wrapper firmly so juices stay inside while cooking.
- When boiling:
- Don’t stir the pot—letting the water do the work reduces the chance of tearing wrappers.
- Don’t overcrowd the pot. Cook in batches so wontons have space to move and won’t stick together.
- Serve with a vibrant dipping sauce to amplify the flavour.
Wontons make excellent appetisers or finger foods. Serve them on Chinese soup spoons with dipping sauce and finely sliced scallions for an elegant presentation that’s sure to impress at small gatherings.
Other delicious Asian recipes to try
- Classic pork and cabbage pan-fried dumplings — a favourite dumpling flavour combo.
- Ginger beef and kale stir-fry — learn how to turn inexpensive beef cuts into tender slices.
- Homestyle soy sauce chicken drumsticks — traditional, comforting home cooking.
- Chicken noodle stir-fry — quick, easy and packed with flavour.
Thank you for checking out this recipe. If you try it, leave a comment and let me know how it went.
Happy cooking!
Gen
📖 Recipe
Pork wontons
25
10
35
4 people
352kcal
Ingredients
-
1 packet
wonton wrapper
about 25–30 sheets
Wonton filling
-
400 g
/ 1 lb pork mince
ideally fatty mince -
½ cup
scallion / spring onion
finely chopped (about 3 bulbs) -
2 cloves
garlic
minced -
½ tablespoon
fresh ginger
minced -
1 tablespoon
soy sauce -
1 tablespoon
Shaoxing wine
substitute: rice wine or mirin -
½ teaspoon
dark brown sugar
substitute: caster sugar -
⅛ teaspoon
sesame oil -
½ teaspoon
sea salt -
½ teaspoon
white pepper
Ginger and vinegar dipping sauce
-
1 teaspoon
Chinese black vinegar
substitute: rice wine vinegar -
1 teaspoon
soy sauce -
⅛ teaspoon
sesame oil -
1 teaspoon
dark brown sugar -
¼ teaspoon
ginger
minced or julienned
Instructions
Dipping sauce
-
In a small saucer combine all dipping sauce ingredients and mix with a teaspoon. Set aside.
Preparing the wonton filling
-
Add all filling ingredients into a large bowl and mix thoroughly until well combined, using a fork or chopsticks.
-
Continue mixing in a circular motion in one direction for about 3–4 minutes. This helps bind the mixture into a slightly paste-like texture that holds together and becomes tender when cooked.
Wrapping the wontons
-
Place about 1 teaspoon of filling in the centre of a wonton wrapper.
-
Bring all four corners of the wrapper toward the centre and squeeze just above the filling, using thumbs, index and middle fingers, to form a tight seal.
-
Ensure each wonton is tightly sealed before wrapping the next one.
-
Repeat until all the filling is used—this recipe yields about 25–30 wontons.
Boiling wontons
-
Bring a large pot of water to a rolling boil (use a pot you’d use for pasta).
-
Cook in two batches (about 12–15 wontons per batch) so the pot doesn’t overcrowd.
-
Once the wontons float, cook about 4 minutes total—add 10–20 seconds after they float to be safe.
-
Remove cooked wontons with a slotted spoon and place on a serving dish.
-
Cook the second batch and serve with dipping sauce.
Video
Notes
Note 2. Do not overcrowd the pot. Only add one layer of wontons at a time to reduce tearing and sticking. Stacked wontons increase the chance of wrappers breaking and water getting inside.
Note 3. Avoid stirring or poking the wontons while boiling. They are fragile early in the cook. If some stick to the bottom, gently nudge them with a slotted spoon until they float.
Freezing method: only freeze uncooked wontons. Arrange them on a lightly floured tray in a single layer, freeze until solid, then transfer to a freezer bag. Wontons freeze well for up to 3 months.
Cooking frozen wontons: cook directly from frozen in boiling water; they are ready when they float. Do not thaw before cooking.
Nutrition estimate is for the wontons only and doesn’t include the dipping sauce.
Tried this recipe?
Share your results and tag the creator if you’d like to show off your version.
Nutrition
|
Carbohydrates: 33.4 g
|
Protein: 27.1 g
|
Fat: 11.2 g