Homemade Pork Wontons

These homemade pork wontons are filled with juicy ground pork, scallions, ginger, garlic, soy sauce, and sesame oil, then wrapped and gently boiled until tender. They are easier to fold than they look and can be cooked immediately or frozen for quick appetizers, wonton soup, and easy Chinese-inspired meals.

This pork wonton recipe may not be the lowest carb thing you'll eat, but once in a while, they are delicious. It's actually fun to make them, especially if you force convince your kids to help.

It's one of those activities where your hands are busy but you can chat with each other, and find out what's been going on at school. My son helped me make these, which made him curious to try them as well.

There's nothing better than a little bonding in the kitchen at the end of a busy day.

Why You’ll Love This Pork Wonton Recipe

• Juicy. Ground pork and sesame oil create a moist, flavorful filling.
• Beginner Friendly. The simple folding method does not require elaborate pleats.
• Freezer Friendly. Assemble a large batch and cook only what you need.
• Versatile. Serve the wontons with dipping sauce, in broth, or as part of a Chinese-inspired meal.
• Family Friendly. Wonton folding is an easy kitchen project that everyone can help with.

What Is the Difference Between Wontons and Dumplings?

Wontons are one type of Chinese dumpling. They are commonly made with thin, square wrappers and a relatively small amount of filling, which allows the wrapper to become tender and silky when boiled. “Dumpling” is a broader term that includes filled and unfilled dough preparations from many cuisines. Chinese dumplings such as potstickers often use thicker, round wrappers and contain more filling than wontons.

Wontons may be boiled, served in soup, steamed, pan-fried, or deep-fried, depending on the recipe and regional style.

Do You Cook Wonton Filling First?

No, you will not want to cook your homemade pork wonton filling first. Since there is a small amount of meat filling in this wonton recipe, they cook very quickly.

I have a tried and true method to ensure the filling is safely cooked in the instructions below.

Pork Wonton Ingredients

• Ground pork: Unseasoned ground pork is the best option for this recipe. Avoid pre-seasoned sausage blends.
• Scallions: Use both white and green portions of the scallions in the filling for more depth of flavor.
• Ginger: Freshly grated ginger has the biggest flavor payoff.
• Garlic: Minced garlic gives a fresh and flavorful pop in each bite.
• Soy sauce: I used regular soy sauce, but you can swap it out for low sodium.
• Rice vinegar: Unseasoned rice vinegar was used to test this wonton recipe.
• Cornstarch: Binds the mixture and helps retain moisture.
• Sesame oil: Toasted sesame oil gives a lovely nutty flavor to the filling.
• Sweetener: I used Splenda to sweeten these and keep them lower in carbs.
• Wonton wrappers: You can find these in the refrigerated produce section of most grocery stores. Place them between two damp paper towels while you're assembling your wontons to prevent them from drying out and cracking.

How Do You Make Pork Wontons From Scratch?

Mix all ingredients except the wonton wrappers together.

Let the mixture rest for a few minutes.

Place the meat mixture on each wrapper and shape it into a triangle.

Press the edges of the wrapper firmly to seal.

Cover with a damp paper towel.

Put 2 cups of water into a pan and place 6-8 wontons in at a time.

When the water comes to a boil, add 1 cup of water to it and let it come to a boil.

Add another cup of water and let it come to a boil. Once this second cup of water boils, the wontons are ready. Test the pork with a meat thermometer to ensure it has reached 160F before serving.

Take the homemade pork wontons out very gently with a strainer and serve hot with some good quality soy sauce.

Tips for Making the Best Pork Wontons

• Mix until sticky. Stir the filling in one direction until it becomes cohesive. This improves the texture and keeps the filling together.
• Cook a test portion. Microwave or pan-cook a teaspoon of filling before assembling the batch so you can check the seasoning safely.
• Use only one teaspoon of filling. Overfilled wontons are difficult to seal and more likely to burst.
• Keep the wrappers covered. Wonton wrappers dry quickly and will crack if left exposed.
• Press out trapped air. Air expands during cooking and can force a wonton open.
• Use a gentle boil. Aggressive bubbling can damage the delicate wrappers.
• Avoid crowding the pot. Cook in batches so the wontons can move without sticking together.

Variations

These homemade wontons are easy to customize, but changes to the filling can affect its moisture, texture, and cooking time. Keep the total filling quantity close to the original recipe so you still have enough for approximately 48 wonton wrappers.

• Pork and shrimp wontons. Use 12 ounces of ground pork and 4 ounces of peeled, deveined raw shrimp. Finely chop the shrimp before combining it with the pork and remaining filling ingredients. This 3:1 ratio adds seafood flavor while allowing the pork to remain the primary base. Cook until the pork reaches 160°F and the shrimp is firm and opaque.
• Chicken wontons. Ground chicken has a different fat and moisture content than ground pork, so it is not always an equal substitution. For a tested version with the appropriate seasonings and cooking method, use this crispy chicken wonton recipe.
• Vegetable wontons. Finely chop cabbage, carrots, mushrooms, and scallions so the filling is easy to wrap. Salt watery vegetables such as cabbage, let them rest for 10 minutes, and squeeze out as much liquid as possible. Cook mushrooms before adding them to reduce their moisture. Because an all-vegetable filling behaves differently from pork, use a tested vegetable wonton recipe rather than replacing the pork cup for cup.
• Spicy pork wontons. Stir 1 to 2 teaspoons of sambal oelek or chile crisp into the pork mixture. If using chile crisp, drain off some of the excess oil so the filling does not become loose or greasy. You can also keep the filling mild and serve the cooked wontons with chili oil, allowing everyone to adjust the heat.
• Water chestnut wontons. Add ⅓ to ½ cup of finely chopped and thoroughly drained water chestnuts to the original pork filling for extra crunch. Avoid large pieces, which can make the wontons harder to seal and create an uneven bite.
• Fried pork wontons. This recipe was developed and tested as a boiled wonton recipe. Do not use the same cooking directions for frying without separately testing the oil temperature and cooking time to ensure the wrappers become crisp before burning and the raw pork filling reaches 160°F.

What Sauce Goes With Pork Wontons?

These homemade pork wontons pair well with a salty, tangy dipping sauce that balances the rich pork filling. For a quick sauce, stir together ¼ cup soy sauce, 2 tablespoons unseasoned rice vinegar, 1 teaspoon toasted sesame oil, and ½ teaspoon sugar. Add sliced scallions, grated ginger, chili oil, or sesame seeds to taste.

For a more flavorful sweet, savory, and spicy option, serve them with this homemade wonton dipping sauce. It also works well with potstickers, egg rolls, and other homemade dumplings.

How To Cook Frozen Pork Wontons In The Instant Pot

You can freeze uncooked pork wontons to cook in your Instant Pot later. Here's how to do it:

1. Place water in the inner liner of the Instant Pot.
2. Oil the steamer rack and place the steamer rack in the Instant Pot.
3. Pile the frozen wontons on the steamer rack.
4. Secure the lid and set the Instant Pot to high pressure for 5 minutes.
5. When the cook time is complete, release pressure naturally for 5 minutes and then release all remaining pressure.

The wonton wrappers may become softer when using this cooking method than if you were to cook them freshly made.

If you enjoy making dumplings at home, try these pan-seared homemade potstickers or crispy chicken wontons next. Low carb readers can get similar flavors from these low carb wontons. Whichever version you choose, serve it with a quick homemade wonton dipping sauce and explore more easy Chinese recipes for the rest of the meal.

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Don't forget to check out my other Best-selling Instant Pot Cookbooks!

Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.