Crispy Pork Wontons
For a delicious dinner snack, side, or even entrée, I often turn to frozen potstickers or wontons. They’re quick, easy, and always turn out great. But it’s been years since I’ve made them myself, so I picked up some wonton wrappers and got to working on a pork filling recipe.
They’re full of flavor, and even better when dunked into a gyoza sauce or just a little bit of soy. The pork, of course, can be substituted out with a different meat or other option. Combined with fresh vegetables and lots of great ingredients, they turn out with the perfect inner texture.
Looking for a meat or seafood alternative? Try plant-based ground, salmon, or shrimp.
After filling, it’s time to fold. The fold can be done many ways, such as a traditional gyoza half-moon shape with the edges pinched together. For these, I made rectangular pockets folded across and over like an envelope on the back. All you need is a bit of egg wash to help everything stick together.
To fry these up: heat a thin layer of cooking oil in a skillet until shimmering. Place, in a single layer, seam side down and cover with a lid. Fry for about 4-5 minutes before flipping and frying another 4-5 minutes until both sides are crispy, golden brown and the insides are cooked.
Pork Filling
1 lb. pork
1 baby bok choy, chopped
Use only the whites, but save the leafy greens for later
2 green onions, sliced
6-8 water chestnuts, finely chopped
3 cloves of garlic, finely chopped
2 tsp. soy sauce
1 tsp. sesame oil
1 tsp. rice vinegar
1 tsp. cornstarch
½ tsp. Worcestershire
½ tsp. salt
½ tsp. black pepper
½ tsp. ginger
¼ tsp. red pepper flakes
To add to a soup: simply drop into your broth one at a time and gently boil until noodles are softened and rise to the top. Add your other ingredients and serve up in a bowl.
For mine, I used a combination of ramen broth and miso broth. I added some chopped water chestnuts and then a handful of bok choy just before taking off the heat.
