Pan-fried pork wonton with black sesame and green onion;
I make lots of wonton recipes for my family and mostly, they are served as soups. Last weekend, my husband suggested pan-frying wonton instead of making soups. So that’s the very beginning of this recipe. If you prefer wonton soup anyway, check the following recipes.
Wonton soup recipe include spicy version and mild version
Vegetarian wonton soup with tofu and chopped broccoli as filling, super healthy and yummy.
Compared with dumplings or potstickers, wonton wrappers are thinner so it is a little hard to fry the wrappers super crispy. However this pan-fried wonton is super satisfying to me. It tastes chewier than potstickers with the strong pan-fried aroma.
For pan-fried version, you can definitely wrap the wonton into a triangle or wrap it normally. Firstly fry one side of the wonton until slightly brown and crispy and then pour around 1 or 2 tablespoons of hot water by batches. So the left part can be steamed completely via vapour. Then fry until all the water is evaporated. Add roasted black sesame seeds and chopped green onion. Serve with any chili sauce or directly.
Please enjoy when they are still hot otherwise, you may get difficult in chewing those wrappers.
Another tip is to reduce the filling for each wonton comparing with wonton soup recipes. And any raw ingredients which might need long time cooking should be avoided in the filling.
- 1 pound wonton wrappers
- 300 g minced pork
- 3 green onions , finely chopped
- 1 small bunch of coriander , finely chopped
- 1 inch ginger , grated
- 1 tablespoon light soy sauce
- 1 egg white
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1 green onion , finely chopped
- 1/2 tablespoon cooking oil
- Roasted black sesame seeds for garnishing
- 1 or 2 tablespoons water
- 1 green onion , finely chopped for garnishing
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In a large bowl, mix minced pork with green onions, grated ginger, light soy sauce, egg white, sesame oil and salt. Stir in one direction until the filling becomes sticky and you get a paste texture.
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Scoop around 1 teaspoon filling, place in the center of the wrapper. Assemble the wonton one by one.
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Brush some oil on a pan, place the wonton in. Fry over medium fire until one side becomes slightly brown and crispy. Turn them over and add around 1 tablespoon of water and cover the lid until the water is almost evaporated. Repeat the process once if the wontons are not cooked completely.
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Garnish some roasted black sesame seeds and chopped green onion.
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Serve directly or with your favorite chili sauce.
Enjoy and thanks for visiting.
OMG! These look absolutely amazing! Almost too pretty to eat… almost. 🙂 Honestly, I could eat these by the pound!
Kathleen,
Thanks for stopping by and commenting. That’s a huge appetite. I totally agree.
Every single recipe you post makes my mouth water just by looking at them. I love dumplings. When I pass, I want to be buried under a pile of dumplings! Pan fried are the BEST. I shouldn’t say that because they are the least healthy, but I love the crispy bottom!
Yes, that’s true Nagi. The crispy bottom and strong aroma are really inviting and additive.
I am SO craving wontons right now after seeing this post. Your crispy wontons look so incredibly delicious!
Every single recipe you post makes my mouth water just by looking at them.
Hi Vanessa,
Thanks for that sweet comment! Happy cooking ahead.
Please! How are you wrapping your wontons here? I’ve looked through so many links and videos, including ones that introduce 10 different ways to wrap wontons, and I can’t find the technique that yields a shape like yours.
I think the technique you’re using here is a little different to the one you teach in your “How to Fold Wontons” post.
Hi Letty,
I use the same method but lay the wonton on one side. I will upload a video soon to introduce the common wonton folding methods.