Making Pork Wonton at Home



Did you know that it's not so hard to make pork wonton at home? Had I known earlier that making wontons is a simple home-cooking recipe, I would've avoided many trips to Mr. Meng!

Making Pork Wonton


Read on to get my pork wonton recipe.



Some call wonton potstickers; others, dumplings. To me and my hubby, wonton falls under the dimsum category together with the siomai, hakao and the like. I decided to make pork wonton at home the moment I found wonton wraps (skin) at the supermarket. I've always been curious about them. Since I know how to make pork spring rolls (lumpiang shanghai in Tagalog), I figured it won't be too complicated to make pork wontons.

Making Pork Wonton

And I was right! So, here's what you need in making pork wonton at home.

Ingredients in making pork wonton:
- garlic, crushed and chopped
- onions, chopped

Making Pork Wonton

- parsley, chopped
- carrots, diced

Making Pork Wonton


- Chinese celery, chopped

Making Pork Wonton


- spring onions, chopped

Making Pork Wonton


- ground pork, preferably lean cut

Making Pork Wonton


- egg whites
- fish sauce
- salt and pepper, to taste
- wonton skin

Steps in making pork wonton:
1. Mix the following in a deep bowl:

  • garlic
  • onions
  • spring onions
  • coriander
  • parsley
  • carrots
  • pork
  • flour (Not too much. Just enough to build consistency with the egg whites)
  • egg whites
2. Mix well. The egg whites and flour should make the wonton filling stick together.
3. Season the mixture with fish sauce, a dash of salt and pepper, according to your preference.
4. Place a small piece of filling at the center of the wonton skin.

Making Pork Wonton

5. Fold one pair of the opposite sides of the skin towards the center. Do the same to the other opposite sides to create a square-shaped wonton. Seal the tip of the sides with water.

Making Pork Wonton


Making Pork Wonton

6. Repeat this exercise until you've wrapped all the wonton filling. You can fridge these babies if you're simply preparing them for later meals or snacks.

Making Pork Wonton



There! You're wonton is ready for frying, steaming or putting in wonton soup. If you're frying these, make sure to deep-fry the pork wontons under med-high temperature. If the stove is too high, it may burn the skin while the meat it not yet done. Medium-high should be good. You can also opt to stir-fry the meat filling first before wrapping them on wonton skin.

That's it! Remember me when you cook!

About the Author

I'm Rizza, the accidental blogger. My cooking journey started with an awful adobo dish that even I couldn't eat. Now here I am with more than a hundred tasty and enjoyable recipes. I love sharing my cooking experience and recipes with you. I hope to inspire you with more tasty, quick and easy meals that I have cooked and been cooking for my family. Enjoy and do come back for more!

16 comments:

  1. wow that was really easy when you make it while I find it hard looking at other recipe article

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  2. I love to cook siomai and wonton recipe during holiday season,parties,and fiestas. Hmmmmm....nagutom tuloy ako.

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  3. The steps are so simple. Maybe even someone with no experience cooking like me can do this.

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  4. The procedures are well elucidated. I will try this with chicken or beef one of these days.

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  5. Thanks Rizza for sharing this one. Ang alam rin ng misis ko is Lumpiang Shanghai. New recipe for her.

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  6. My husband likes to cook this for our family especially when we don't have much time for complicated cooking.

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  7. Our cook actually knows how to make pork wonton. I would just usually hang out in the kitchen whenever she prepares some for us. :) It really is easy to make. :)

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  8. It's the first time I've read wanton being called as potstickers. This is a easy to do recipe for someone who doesn't cook that much, like me :D

    How do you prefer yours though? Fried, steamed or with a soup? :)

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    Replies
    1. I like them best steamed, sis. Though, fried and on a soup are also good. (Lahat pala gusto, ano?!hahaha!) By the way, if you guys are planning to steam your potstickers, I suggest to pre-cook the fillings first so you don't end up with a half-cooked wonton.

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  9. will definitely try this one... wanton wrappers here are good. they don't break even if they get wet from the filling. i like the way you wrap your wantons... feels so home-made but with a promise of goodness... :)

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  10. Looks like LUMPIANG SHANGHAI. This dish will definitely make my hubby's day. He is an avid fan of foods with wonton wrap.

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  11. I am gonna make this nga this weekend! do you still need to fry it if you mix it sa soup?

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    Replies
    1. Hi Sis,
      There's a post on wonton soup, too http://www.cookinglikeapro.net/2012/11/cooking-fresh-wonton-soup.html

      I don't fry them when making soup. :d

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  12. Rizza, nothing like having wonton or dumplings with some hot delicious broth on a cold day. I think I will have some probably tonight :)

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I really appreciate your comments. Can't wait to read them!

 
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