Sunday, April 14, 2013

Just a Really Good Crispy Pork Wonton

I've sold thousands of these delicious wontons throughout the years. From what I've heard, they're pretty good:

Satisfied customer #1: "Oh. My. God."
Satisfied customer #2:  "These are the best wontons I've ever had".
Satisfied customer #3:  (Doesn't say much, but eats about 25 wontons) :p

Sharing is Caring?
Should I share my recipe here? So far, I've only revealed the recipe to students in my cooking classes. After much careful deliberation, I've decided to share my basic recipe here. It will taste good and is super easy to make. I'll also detail my quick wonton production method - 200 wontons an hour.

My original recipe, adapted from my Popo's, has a few additional ingredients that (in my opinion) elevate the dish. I *might* share it with you some day. :)

In the meantime, if you need your wonton cravings satisfied, place your orders with me! These things freeze and reheat well so order more ;)


For filling
1 lb ground pork
1 oz finely diced water chestnut
1 oz finely diced carrot
3 cloves garlic, minced
2 tablespoons chopped cilantro
1 egg
2 teaspoons cornstarch
1 teaspoon salt
1 teaspoon sesame oil

1 packet wonton wrappers
4 cups peanut oil
(Makes about 60 wontons)

  1. Thoroughly mix all the filling ingredients together
  2. Preheat oil in a wok or deep fryer to 375 F
  3. To wrap the wontons: peel off a piece of wonton 'skin'. Place in the palm of your left hand.

  4. Using a teaspoon, scoop up about a heaping teaspoonful of filling. Sort of 'smear' the filling onto the wonton skin on your palm so it forms a balled shaped.
  5. With the wonton skin still in your left palm, use your right forefinger and thumb to pick up the bottom corner of the skin and bring it up to meet the opposite corner. Lightly pinch the skins together where they meet just above the balled filling.
  6. Again using your right forefinger and thumb hold the pinched corners. Then your left forefinger and thumb draw the other two loose corners inward to meet the pinched corners, at the same time pressing quite firmly into the balled filling. Try to get maximum contact for skin and filling, eliminate air pockets. 

  7. Place on tray lightly dusted with corn flour. This prevents the wontons from sticking to the tray.
  8. Keep going until the filling is used up.
  9. Drop the wontons into the hot oil and fry for three minutes. At the end of three minutes the wontons should be golden brown in color and safely cooked through. If they turn dark too quickly, reduce the heat for the next batch.
  10. Serve immediately with sweet sour dipping sauce (recipe to follow!) 

  11. Any leftovers can be reheated at 350 F for 10 minutes.
I'd love to know how the wontons turned out for you and if you had any problems making them. Leave a comment!

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