The First Bite That Hooked Me
The crunch. The juicy pork filling. The salty-sweet dip. My first wonton bite at a night market changed me. Ever wondered how you could turn Crispy Pork Wonton Bites into something unforgettable? Now I make them for game nights and lazy Sundays. They vanish faster than I can fry them. What’s your go-to party snack? Share below!My Wonton Disaster Turned Win
My first try? A mess. I overfilled the wrappers, and oil splattered everywhere. But the crispy edges and tender centers still wowed my friends. Home cooking isn’t about perfection—it’s about joy and shared bites. Even my “oops” moments taste good. Have you had a kitchen fail that turned out okay? Tell me!Why These Wontons Work
– The sesame oil adds a nutty depth you can’t skip. – Cornstarch keeps the pork juicy while frying crisps the shell. Which flavor combo surprises you most? Is it the garlic-ginger punch or the green onion freshness? Try both!A Pocket-Sized History
These bites trace back to Cantonese dim sum in the 1800s. Street vendors later made them handheld for busy eaters. *Did you know?* Wonton means “swallowing clouds” in Chinese—poetic for fried dough! What’s your favorite food with a fun backstory? Comment and let’s swap tales.
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Wonton wrappers | 50 (12 oz package) | |
| Ground pork | 12 oz | |
| Green onions | 1/4 cup | chopped |
| Soy sauce | 1 Tbsp | |
| Toasted sesame oil | 1/2 tsp | |
| Garlic | 2 cloves | minced |
| Fresh ginger | 1/2 tsp | grated |
| Cornstarch | 1 tsp | |
| Oil | As needed | for frying |
How to Make Crispy Pork Wonton Bites
Step 1 Mix pork, green onions, soy sauce, sesame oil, garlic, ginger, and cornstarch in a bowl. Stir until everything sticks together. Use your hands for best mixing. (Hard-learned tip: Chill the filling 10 minutes for easier folding.)
Step 2 Place a wonton wrapper flat on a clean surface. Add 1 tsp filling to the center. Wet two edges with water. Fold into a triangle, pressing to seal.
Step 3 Pull the triangle corners down to overlap. Dab with water to stick them. Repeat until all wrappers are filled. Keep unused wrappers covered to avoid drying.
Step 4 Heat oil in a deep pot to 375°F. Fry wontons in small batches for 3–4 minutes. They should turn golden and float. Drain on paper towels. What’s the best oil for frying? Share below! Cook Time: 15 minutes Total Time: 45 minutes Yield: 50 wontons Category: Appetizer, Snack
3 Fun Twists on Wonton Bites
Spicy Sriracha Add 1 tsp sriracha to the pork mix. Top with extra drizzle after frying.
Veggie Swap Use mashed tofu or mushrooms instead of pork. Add shredded carrots for crunch.
Cheesy Surprise Tuck a small cube of mozzarella inside each wonton. Melted cheese pulls are *fun fact* guaranteed. Which twist would you try first? Vote in the comments!
Serving & Sipping Ideas
Serve with sweet chili sauce or spicy mustard. Pair with a crisp cucumber salad. For drinks, try iced green tea or a light lager. Which would you choose tonight?
Keep Them Crispy
These wonton bites taste best fresh, but leftovers work. Store cooled leftovers in the fridge for 3 days. Reheat in the oven at 350°F for 5 minutes to keep them crispy. Freeze uncooked wontons on a tray, then bag them for up to 2 months. Fry frozen wontons straight from the freezer—no thawing needed! *Fun fact: My grandkids call these “little flavor pockets.”* Batch-cooking tip: Double the filling and freeze half for busy nights. Why this matters: Fresh-fried wontons beat soggy microwave reheats every time. Ever tried freezing wontons? Share your tricks below!Oops, Fix It Fast
Wontons falling apart? Seal edges tightly with water—don’t skip this step. Oil too hot? They’ll burn. Use a thermometer to keep it at 375°F. Filling too wet? Add extra cornstarch to soak up juices. Why this matters: Perfect wontons need the right balance of crisp and juicy. My first batch was a greasy mess—practice makes perfect! Got a wonton disaster story? Tell us how you saved it.Your Questions, Answered
Q: Can I make these gluten-free?
A: Yes! Use gluten-free wonton wrappers and tamari instead of soy sauce.
Q: How far ahead can I prep these?
A: Assemble uncooked wontons 1 day ahead—keep them covered in the fridge.
Q: Any pork swaps?
A: Try ground chicken, turkey, or chopped mushrooms for a veggie twist.
Q: Can I bake instead of fry?
A: Bake at 400°F for 12 minutes, but they won’t be as crispy.
Q: How do I double the recipe?
A: Double everything but fry in smaller batches to avoid oil spills.
Let’s Chat Wontons!
These crispy bites disappear fast at my house. I’d love to see your creations! Tag@SpoonSway on Pinterest so I can cheer you on. Happy cooking! —Sarah Cooper.
Crispy Pork Wonton Bites
Description
Enjoy these crispy and flavorful pork wonton bites, perfect as an appetizer or snack.
Ingredients
Instructions
- Mix the ground pork, green onions, soy sauce, sesame oil, garlic, ginger, and cornstarch together until well combined.
- Place a wonton wrapper on a cutting board. In the center of the wrapper, add one teaspoon of the ground pork mixture. Dip your finger in a small bowl of water and trace two adjacent edges of the wrapper.
- Fold the wonton wrapper over, sealing it into a triangle shape.
- Then, pull the corners down to overlap and seal with water. Repeat with the remaining filling and wrappers.
- Heat a large pot or deep pan with about three inches of oil to 375°F. Fry the wontons in batches (don’t overcrowd the pot) for three to four minutes, or until they are golden brown in color.
- Drain on paper towels, and repeat the process until all the wontons are fried.
- Serve the wontons hot with your favorite dipping sauce. Enjoy!
Notes
- For extra crispiness, ensure the oil is at the correct temperature before frying. Serve with sweet chili sauce or soy sauce for dipping.
Pork, Wonton, Appetizer, Snack, Fried
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