Let the good times roll. Find our new ground pork product near you!
Let the good times roll. Find our new ground pork product near you!
Ground pork fits into a variety of budget-friendly recipe ideas, and this pork wontons recipe is one of our favorites! Perfect for a weeknight dinner or as an appetizer for a special occasion.
This recipe comes from our friends at the National Pork Board, where cooking with pork means endless opportunities in the kitchen.
Begin by preparing the chili oil, preferably a day in advance. However, you can make and serve right away if you’d like.
In a small mixing bowl combine 1/4 cup olive oil, chili flakes, dried onion, 2 tbsp dried garlic, sesame seeds and 1/2 tsp salt for the chili oil and set aside.
For wontons, in a medium mixing bowl combine ground pork, water chestnuts, shredded cabbage, fish sauce, soy sauce, 1 tsp salt, 1/2 tsp pepper, ginger paste, garlic cloves and white onion for the filling and combine well.
Using a teaspoon or small cookie scoop, form small balls of the filling and place inside a wonton wrapper.
Be sure to keep the remaining wonton wrappers in the package as you do this or cover them with a damp paper towel.
Using a small amount of water and your finger, wet all 4 edges of the wonton wrapper.
Pinch all 4 sides together in the middle and seal the wonton. Repeat until all the filling has been used.
In a large skillet over medium high heat, heat 2 tbsp olive oil. Be sure the skillet you choose has a lid.
Add about 1/2 of the wontons to the pan and let them brown on one side for 1-2 minutes.
Toss them with a wooden spoon in the pan to continue to brown the wontons on all sides for 2-3 minutes.
Take 1 tbsp of water and carefully add this to the pan, cover with a lid to finish cooking the wontons by steaming them.
Leave covered for 1 minute.
Remove the cooked wontons and repeat with the remaining batch.
Cook ground pork to an internal temperature of 160°F.
Serve cooked wontons on a platter and drizzle with some of the crispy chili oil and a sprinkle of sesame seeds.
Begin by preparing the chili oil, preferably a day in advance. However, you can make and serve right away if you’d like.
In a small mixing bowl combine 1/4 cup olive oil, chili flakes, dried onion, 2 tbsp dried garlic, sesame seeds and 1/2 tsp salt for the chili oil and set aside.
For wontons, in a medium mixing bowl combine ground pork, water chestnuts, shredded cabbage, fish sauce, soy sauce, 1 tsp salt, 1/2 tsp pepper, ginger paste, garlic cloves and white onion for the filling and combine well.
Using a teaspoon or small cookie scoop, form small balls of the filling and place inside a wonton wrapper.
Be sure to keep the remaining wonton wrappers in the package as you do this or cover them with a damp paper towel.
Using a small amount of water and your finger, wet all 4 edges of the wonton wrapper.
Pinch all 4 sides together in the middle and seal the wonton. Repeat until all the filling has been used.
In a large skillet over medium high heat, heat 2 tbsp olive oil. Be sure the skillet you choose has a lid.
Add about 1/2 of the wontons to the pan and let them brown on one side for 1-2 minutes.
Toss them with a wooden spoon in the pan to continue to brown the wontons on all sides for 2-3 minutes.
Take 1 tbsp of water and carefully add this to the pan, cover with a lid to finish cooking the wontons by steaming them.
Leave covered for 1 minute.
Remove the cooked wontons and repeat with the remaining batch.
Cook ground pork to an internal temperature of 160°F.
Serve cooked wontons on a platter and drizzle with some of the crispy chili oil and a sprinkle of sesame seeds.
