Golden fried wontons filled with juicy ground pork, fresh ginger, and scallions—these bite-sized parcels are crunchy, savory, and completely irresistible. Paired with a tangy soy dipping sauce, they make a perfect appetizer or snack that’s both comforting and full of flavor.

Why You’ll Love This Recipe

These Crispy Pork and Ginger Wontons are a crowd-pleaser, combining bold Asian-inspired flavors with an addictively crisp texture. They’re simple to assemble and can be made ahead, making them ideal for parties, family dinners, or whenever you’re craving something savory and satisfying. The dipping sauce adds a perfect balance of salt, sweetness, and a gentle kick, enhancing each bite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Wontons:

½ lb ground pork
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
2 scallions, finely chopped
½ teaspoon white pepper
1 egg (for sealing)
25–30 wonton wrappers
Oil, for frying

For the Dipping Sauce:

2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon honey or sugar
1 teaspoon sesame oil
Pinch of chili flakes
Sliced scallions for garnish

directions

In a medium bowl, combine ground pork, grated ginger, minced garlic, soy sauce, sesame oil, chopped scallions, and white pepper. Mix until all ingredients are well incorporated.
Place a wonton wrapper on a clean surface. Spoon a small amount of filling (about 1 teaspoon) into the center of the wrapper.
Lightly beat the egg and use it to moisten the edges of the wrapper. Fold the wrapper into a triangle or desired shape, pressing firmly to seal the edges and remove any air pockets.
Repeat with remaining wrappers and filling, covering filled wontons with a damp towel to prevent drying out.
Heat oil in a deep skillet or fryer to 350°F (175°C). Fry wontons in small batches for 3–4 minutes or until golden brown and crisp.
Remove with a slotted spoon and drain on paper towels.
To make the dipping sauce, whisk together soy sauce, rice vinegar, honey (or sugar), sesame oil, and chili flakes. Top with sliced scallions.
Serve the hot wontons immediately with the dipping sauce on the side.

Servings and timing

This recipe makes approximately 25–30 wontons, serving 4–6 people as an appetizer.

Preparation time: 25 minutes
Cooking time: 15 minutes
Total time: 40 minutes

Variations

Shrimp Wontons: Replace half or all of the pork with finely chopped shrimp for a seafood variation.
Vegetarian Version: Substitute pork with finely chopped mushrooms, cabbage, and carrots.
Boiled Wontons: Instead of frying, boil the wontons and serve in a light broth.
Spicy Filling: Add a teaspoon of chili paste or sriracha to the pork mixture for a spicier kick.
Baked Option: Brush wontons with oil and bake at 400°F (200°C) for 10–12 minutes for a lighter version.

storage/reheating

Uncooked wontons can be stored in a single layer on a tray in the freezer, then transferred to a sealed bag once frozen solid. Cooked wontons can be refrigerated for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) until warmed through and crispy—avoid microwaving to maintain crispness.

FAQs

Can I make these wontons ahead of time?

Yes, you can fill and shape the wontons ahead of time and freeze them uncooked. Fry directly from frozen, adding a minute or two to the cooking time.

What oil is best for frying wontons?

Use a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil.

Can I use store-bought dipping sauce?

Yes, store-bought soy or dumpling sauces work well, but the homemade version adds a fresher, personalized touch.

How do I prevent the wontons from opening while frying?

Ensure the edges are well sealed using the egg wash and press out any air from the filling pocket.

Can I steam these instead of frying?

Yes, they can be steamed for a softer version, though they won’t be crispy.

How finely should I chop the ingredients?

All ingredients should be finely chopped to ensure an even, compact filling that wraps easily and cooks quickly.

Do I need a deep fryer?

No, a deep skillet with a few inches of oil will work perfectly.

How do I know the oil is hot enough?

Use a thermometer or test with a small piece of wonton wrapper—it should bubble and rise to the surface within a second or two.

Are wonton wrappers the same as dumpling wrappers?

They are similar but not identical. Wonton wrappers are usually thinner and square, while dumpling wrappers may be round and slightly thicker.

Can I use ground chicken or turkey instead?

Yes, both are good substitutes for pork if you prefer a leaner filling.

Conclusion

Crispy Pork and Ginger Wontons are a delicious and versatile appetizer that combines satisfying crunch with rich, savory filling. Whether served at parties or made as a weeknight indulgence, these golden bites offer bold flavor and comforting texture that’s sure to be a hit. Paired with a simple dipping sauce, they’re everything you want in a homemade treat.