This ‘Crispy Fried Pork Wontons’ is a perfect finger food for parties. It would be better to wrap Wontons in a simple way, so that it is easy to pick up. Today I just made them into triangles. If you season the filling well, dipping sauces would be unnecessary, but I include two dipping sauce recipes.


25 to 30 Pieces


200 to 250g Pork Mince
1 small piece Ginger *grated
1 clove Garlic *grated
1 to 2 Spring Onions *finely chopped
1/4 teaspoon Salt
1/2 teaspoon Soy Sauce
1/4 teaspoon Sugar
White Pepper
1 pack Wonton Wrappers *25 to 30 sheets
Oil for frying

Ponzu Dipping Sauce
4 tablespoons Ponzu *OR 2 tablespoons Rice Vinegar & 2 tablespoons Soy Sauce
Rāyu (Chilli Oil) *optional
Shichimi (Japanese Chilli Spice Mix) *optional
1/2 Spring Onion *finely chopped *optional

Sweet & Sour Dipping Sauce
1 tablespoon Sugar *add more if you like the sauce sweeter
2 tablespoons Rice Vinegar
1 tablespoon Ketchup
1 tablespoon Soy Sauce
Rāyu (Chilli Oil) *optional

  1. Place Pork Mince, Ginger, Garlic, Spring Onion, Salt, Sugar and Soy Sauce in a mixing bowl, and mix well.
  2. Place 1 wonton wrapper on a flat surface such as a plate, place 1 heaped teaspoon Pork mixture in centre. Wet edges with water and fold up to form a triangle and pinch to enclose very well. Repeat with remaining mixture and wrappers.
  3. *Note: If you are willing to do an extra work, make some pleats on the top sides of the triangle, then press firmly.

  4. Heat Oil to 160 to 170℃ and deep-fry them until nicely browned. *Note: If the oil is too hot, Wontons get browned too quickly before the filling is cooked.
  5. Serve with your favourite dipping sauce.