Homemade Pork Wontons are a yummy Chinese chopstick food that make for a great ‘treat’, aka appetizer/munchie or even a main dish on a Friday or Saturday night which is exactly what we did! These wontons have all the great flavor of Chinese takeout and are way better than any store bought!

This was my first time making Chinese Wontons and I had no idea how easy they were to make. The most difficult part was the folding of the wontons and preventing the wonton sheets from getting too dry.

These wontons were so tasty and easy to make that I might never buy from a store again (unless from an Asian Market). In fact, David and I did a side by side comparison of and mine were the clear winner, hands down!

I hope you enjoy and cheers 🥂!

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Some Notes

• Pork Filling Spices – For my filling, I combined pork, onion, ginger, chives, oyster sauce, light soy sauce, rice vinegar, Chinese Five Spice and white pepper. Most recipes call for scallions, but since we’re in quarantine, I didn’t have any available. However, I did have fresh garden chives, which worked well. If you don’t have Chinese Five Spice, never fear because you can substitute with Hoisin Sauce or make your own Chinese Five Spice with cinnamon, cloves, fennel, star anise, and Sichuan peppercorns. If you don’t have white pepper, ground pepper will work.
• Preparing the Pork Filling – I opted to cook my filling before stuffing the wontons. While most recipes don’t call for this step, I was making my wontons in advance of serving, so I decided to take the extra step. Two, the quality and taste of the wonton did not suffer in the least bit. You can certainly combine all ingredients together without cooking; i.e. pork, onions, garlic, ginger, chives (or scallions), oyster sauce, soy sauce, rice wine vinegar, Chinese Five Spice and white pepper; and simple stuff the wontons with that mixture.
• Folding the Wontons – I’d watch some YouTube videos to get comfortable with the wonton folding techniques. I want with the Triangular Ingot and the Ruffled Purse. I prefered the Ruffled Purse because you could include more of the filling and you’ll definitely find your favorite fold very quickly when you stuff and fold!

• Keeping your Wonton Wrappers Moist – I hate the word moist associated with cooking 😉, but you need to keep your wonton wrappers moist because it prevents the wontons from breaking. I suggest using a damp paper towel or dish towel to create the moisture needed.
• Cooking your Wontons – I prefer steaming over frying with a light crisp! I used a nonstick pan with ~1/2 inch of water with a bit of sesame oil (this helped prevent the wontons from sticking to the pan) and steamed for about 10 minutes. After 10 minutes, I removed the steaming water from the pan and crisped the bottom of the wontons, which added texture and extra goodness. You certainly could fry, but steaming with a light crisp was my preference.

• Garnishing and Dippers for your Wontons – For garnishing, I went with fresh chives because I had them. I would suggest scallion as that’s more common, but chives are certainly a good substitute. For dippers, we went with Hoisin and Sweet Chili Garlic Sauce. Soy sauce with some chili garlic sauce would also work well, have fun with your dippers!

• Freezing the Wontons – A package of wontons typically includes 50 wrappers and this recipe is just enough for 45-50 wontons (you’ll likely tear a few wrappers). If you’re like me, you might want to freeze some for another Friday or Saturday munchie and wontons are very easy to freeze. To freeze the wontons, place them on a parchment paper lined plate and place them in the freezer (cover with plastic wrap to lock in the moisture) until completely frozen, ~1 hour. Once frozen, transfer them to a plastic bag. The frozen wontons can be cooked directly from frozen, just add 1 to 2 minutes to the cooking time.