These pork wontons are packed with a tremendous amount of flavor! They are bit-sized treats that are quite irresistible.
Start by cleaning and chopping all of the ingredients into tiny pieces.
The wonton wrappers I use only hold about a tablespoon of the mixture, so make sure everything is small enough to fit into the wrappers you are using. You wouldn’t want to get a wonton filled with only cabbage!
Place everything you chopped and the ground pork to a large bowl and mix.
Add the ginger, hoisin, sesame oil, Sriracha, and pepper. Mix to combine.
Spoon the mixture into the center of each wonton wrapper. Rub water along the edges and then fold, making sure you seal the edges completely. Since I used small wrappers, I folded them into triangles. When I have the larger wrappers I roll them like egg rolls.
Heat the vegetable oil in a pan over medium heat. Once it is hot, put the wontons into the oil. Cook until the bottom is brown and crispy and flip them over to cook the other side.
Once they are fried up and nice and crispy, place the wontons on a paper towel to remove the excess oil.
While they are cooling, mix up the sauce. I like to dip my wontons in a mixture of soy sauce, Sriracha, and Dijon mustard – similar to the trio they give you at PF Changs. They are also good with sweet chili sauce – it really depends on your preference.
- 1 lb ground pork
- 1 cup cabbage
- 1 cup mushrooms
- 3 cloves garlic
- 4 green onions
- 1 Tbsp ginger freshly grated
- 1 Tbsp sesame oil
- 1 Tbsp Sriracha
- 1/2 tsp pepper
- vegetable oil for frying
- 36 small wonton wrappers
- Chop the cabbage, mushrooms, garlic, and green onions into small pieces. Mix with the ground pork.
- Add the ginger, hoisin, sesame oil, Sriracha, and pepper and combine well.
- Spoon mixture into wonton wrappers. Fold wrappers over and wet the edges and seal well. Fry each side until golden and crispy.
- Place fried wontons onto a paper towel to remove excess oil. Serve with soy sauce or sweet chili pepper sauce.