Pork Wontons (Steamed, Fried, and Wonton Soup)
Pork wontons hold a special place in my heart. When I was eight years old I met another little girl who had just moved to our town from Taiwan. She didn’t speak English and somehow we managed to communicate while she and her family learned. We became the best of friends and I spent the majority of my childhood at her house or with her at my house.
Her mom was a great cook and one of our favorite dishes she made was pork wontons. Whenever she was making them the air would fill with the fresh scent of chopped chives and ginger.
She gave my mom the recipe and it wasn’t until years later that I attempted them on my own. They are now a favorite treat in our home too.
Tami, every time I make these I think of you and remember the amazing times spent in your home. Thank you for being a second mother too me and sharing your food and love.
Pork Wontons (Wonton Soup, Steamed Dumplings, and Fried Wontons)
- 1 lb ground pork
- 1/2 cup chives finely chopped
- 1 cup cabbage finely chopped
- 1/2 cup water chestnuts finely chopped
- 3 tbsp ginger peeled and grated
- 3 cloves garlic minced
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp sugar
- 1 large egg beaten
- 60 wonton wrappers
- canola oil if frying
Broth (if making soup)
- 8 cup chicken broth
- 4 tbsp ginger peeled and grated
- 4 tsp soy sauce
- 4 cloves garlic minced
- 1/2 tsp sesame oil
- 4 tbsp green onions thinly sliced (for garnish)
Dipping Sauce (if steaming or frying)
- 1/4 cup soy sauce
- 1/2 tsp sesame oil
- 1 clove garlic
- 4 tbsp hoisin sauce
- 1 tsp ginger paste
- 1 tsp sugar
- 1 tsp green onion finely chopped
Broth (if making wonton soup)
- Combine chicken broth, ginger, soy sauce, garlic, and sesame oil in a large soup pot. Be sure to use a pot that is large enough to add the wontons to to later. Bring to a slow boil and then reduce heat and simmer while you prepare the wontons (see below).
Asian Dipping Sauce
- Combine soy sauce, sesame oil, garlic, hoisin sauce, ginger, and sugar in small mixing bowl. Add additional hoisin if you prefer the sauce to be thicker.
- Cover and refrigerate for at least one hour.
- Warm mixture in small saucepan when steamed or fried wontons are almost ready to serve. Garnish with green onions.
Prepare and Assemble Wontons
- In mixing bowl combine ground pork, chives, cabbage, water chestnuts, ginger, garlic, sesame oil, soy sauce, salt, pepper, sugar and egg. Stir until well combined.
- Set up your wonton assembly station. You will need a small damp cloth to cover the wonton wrappers (to keep them from drying out), a bowl of water, a cutting board on which to fill and fold the wontons, and a flat surface with a damp towel to cover the assembled wontons (I like to use flour sack towels and cookie sheets).
- Lay one wonton wrapper on the cutting board and fill with 1 tsp of pork filling (do not overstuff the wontons or they will fall apart when cooking).
- Wet the edges of the wonton and fold in your desired shape. There are a variety of different ways to fold wontons. I prefer the simosa fold if frying, and, simosa with a twist if making wonton soup or steaming. For a great tutorial on different ways to fold wontons, check out Spoon University "5 Creative Ways to Fold Wontons"
- Place folded wontons on flat surface and cover with a damp towel to keep them from drying out.
- Arrange cabbage leaves on bottom of bamboo or metal steamer. Place wontons about 1 inch apart.
- Fill wok or pan with about 1 inch of water (water level should be below the first layer of wontons when steamer basket is placed in wok).
- Cover, stack and place bamboo steamer in wok (or pan) and bring water to a slow simmer.
- Steam until the filling is completely cooked (approximately 20 minutes). During this time watch the water level and add more water if needed as water evaporates.
- Place 3-6 steamed wontons in serving bowl and ladle the broth over the top.
- Garnish with thinly sliced green onions.
- Heat canola oil in a deep fryer or large saucepan to 365°F (180°C).
- Fry about 6 wontons at a time until they turn golden brown and float to top (approximately 3-4 minutes).
- Remove and drain on paper towel lined plate.
There are a number of ways to fill wontons – how you plan to cook them will contribute to your choice. For a quick tutorial on some of the more popular ways to fold them, check out Spoon University’s “5 Creative Ways to Fold Wontons“