Crispy Pork Wontons


  • 1 small onion, chopped
  • 3 garlic cloves, crushed
  • 1 green chilie, chopped
  • 1 (1 inch) piece fresh ginger, chopped
  • 1 lb ground pork
  • 4 tbs fresh cilantro, chopped
  • 1 tsp Chinese five spice powder
  • Kosher salt and cracked black pepper
  • 20 Wonton wrappers
  • 1 large egg, beaten
  • Vegetable oil
  • Chilie sauce


  • Place the onion, garlic, chilie and ginger in a food processor and blend until finely chopped.
  • Add the pork, cilantro, and five spice powder.
  • Season with salt and pepper, then blend again to briefly mix.
  • Divide the mixture into 20 equal portions, and with floured hands, shape each into a walnut-size ball.
  • Brush the edges of a wonton wrapper with beaten egg, place a pork ball in the center, then bring the corners to the center and pinch together to make a pouch, squeezing together to remove all air.
  • Repeat with the remaining pork balls and wrappers.
  • Pour enough vegetable ¬†oil into a heavy saucepan or deep fryer so that it is 1//3 full and heat to 350 degrees.
  • Deep fry the wontons in batches for 3-4 minutes, or until cooked through and golden crispy.
  • Drain on paper towels.
  • Serve with sweet and hot chili sauce for dipping.

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