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Crispy Pork Wontons

These homemade wontons are stuffed with pork flavored with ginger and garlic before being deep fried to a crispy texture.
Print Recipe
Prep Time 50 minutes
Cook Time 5 minutes
Total Time 55 minutes
Course lunch/dinner
Cuisine Chinese
Servings 12 people
Calories 2867.5 kcal

Equipment

  • 1 Food Processor For mincing pork and incorporating flavors evenly.
  • 1 Large Pot or Wok Heavy-bottomed for safe deep-frying.
  • 1 Deep-Fry Thermometer Crucial for maintaining optimal oil temperature.
  • 1 Slotted Spoon or Spider Skimmer For safely removing wontons from hot oil.
  • 1 Sheet Pan with Wire Rack For draining excess oil, ensuring maximum crispness.

Ingredients
  

Main

  • 1 16 ounce pork tenderloin, cut into 1 inch cubes
  • 1 tablespoon minced fresh ginger root
  • 3 cloves garlic crushed
  • 1 green onion chopped
  • 1 tablespoon fresh lime juice
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon sesame oil
  • 1 dash soy sauce
  • salt and ground black pepper to taste
  • 1 12 ounce package square wonton wrappers
  • 1 egg white beaten
  • 2 quarts peanut oil for frying

Instructions
 

  • Combine the pork, ginger, garlic, green onion, lime juice, crushed red pepper, sesame oil, and soy sauce in a food processor. Season mixture with salt and pepper. Pulse until pork is minced to the consistency of ground beef.
  • Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with water, fold over the filling to form a triangle, and press together to seal. Brush each wonton with egg white.
  • Pour the peanut oil into a large pot and preheat to 365 degrees F (180 degrees C).
  • Gently drop wontons into the hot oil and cook until golden brown, about 5 minutes. Remove to paper towels to drain.

Notes

1. Achieving the correct filling texture in the food processor is key; pulse just until minced to avoid a paste-like consistency, which can become dense when cooked. 2. When sealing wontons, use minimal water and press firmly to create a tight seal, preventing the filling from escaping during frying. 3. Maintain the oil temperature precisely; too low, and wontons become greasy; too high, and they burn before cooking through. Fry in small batches to avoid overcrowding and dropping the oil temperature. 4. For an even crispier finish, consider a double-fry: first at 325°F (160°C) until cooked, then briefly at 375°F (190°C) just before serving.