Pork Wontons


1 lb package of Wonton wrappers
1 lb ground pork 80/20
8 medium mushrooms, small dice
2 egg yolks
2 green onions, white and light green, thinly sliced
1 garlic clove, minced
1 T soy sauce
1 T dry white wine
2 t sesame oil
1/2 t salt
1/2 t pepper

Spoon Mage™ Ingredient Note:

A one pound package has approximately 50 wonton wraps.
Chinese rice wine and cooking sherry are good replacements for dry white wine.


In a large bowl, mix the salt and pepper into the ground pork.

Add the egg yolks, chopped mushrooms, sliced green onions, and finely minced garlic to the pork, using hands to mix.

Add all of the liquid ingredients and combine thoroughly.

To make the wontons, set out a small bowl to moisten your fingers and a damp towel to keep the wontons from drying out before they are stuffed.

Place a generous teaspoons worth of filling in the middle of a wonton wrapper. Dip your finger into the water, moisten the wrapper edges, and fold the wrapper in half and pinch to seal.

Be creative with your pinching method. Make it fun, not a chore that demands perfection.

As they are made, remove to a wax paper covered plate. They can be cooked immediately, or kept chilled for later use, or they may be frozen on a cookie sheet in a single layer and, once frozen, placed in a freezer bag.

Wontons can be served as a pan-fried in just a little bit of very hot oil – as in the picture above, or boiled as dumplings in Pork Wonton Soup with Baby Bok Choy.

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