I absolutely love wontons, whether in a flavorful broth with egg noodles or plain with chili oil. While wontons have a Chinese origin, they were also a staple in my Vietnamese household growing up. The pork wonton recipe I am sharing today uses what I’ve learned from my mom and uncle for the the best quick and flavorful wontons.
(And yes, depending on how speedy and efficient you are, the wontons can be made in under 30 minutes! This cook time does not include other toppings or the rest of the noodle dish shown below on the right.)
Ingredients
- Gio song (Vietnamese pork “patty mix”)
- Gio song is my mom’s secret ingredient. We buy a deli container of this raw meat “mix” at the Vietnamese grocery stores in Houston.
- If you don’t have access, you can use plain ground pork with a little bit of sugar, fish sauce, and garlic powder for a similar taste. Or, you can just use ground pork on its own!
- Green onion
- Oyster sauce
- Onion Powder
- Dried mushrooms (black fungus strips)
- Tip: I use my water kettle to quickly boil water. I add this boiling water to a deli container or bowl with my dried fungus. Once rehydrated, I chop with scissors and drain. This is the fastest and easiest method I’ve found so far!
- Sesame oil
- Salt & Pepper
- Wonton Wrappers
- According to my uncle, the double happiness brand that comes in a 2-pack is the best to prevent breakage and sticking! (Note – I did not use these when filming/photographing… and regret it).
Other recipes may call for soy sauce, shrimp, Shaoxing wine, water chestnuts… Use whatever you like and have on hand!
Folding Technique
There are many, many ways to fold your wontons or dumplings. My family likes to add the meat to the center of the wonton wrapper, and then pinch the sides up kind of like a little pouch.
This method is super easy and requires very little finesse – perfect for beginners or quick wontons!
Serving and Storing the Wontons
Serve these quick wontons with a flavorful broth, or dry with chili oil and green onions. For chili oil, I used the Trader Joe’s crispy chili oil and it was delicious!
To store cooked wontons, drizzle with a little sesame oil immediately after boiling to prevent sticking.
For storage of uncooked wontons, freeze on a tray, and then transfer to a Ziploc so you have wontons ready at any time.
If you enjoyed this recipe, check out some of my other Vietnamese/Asian recipes!
Wontons in Under 30 Minutes
Ingredients
Wonton Filling
- 0.5 lb gio song or ground pork see recipe notes*
- 1 tbsp chopped green onion
- 1 tbsp oyster sauce
- 1 tsp onion powder
- 1 tsp sesame oil
- 1/4 cup chopped, rehydrated black fungus or other variety of mushroom
- salt & pepper to taste
Other
- wonton wrappers see recipe notes**
- chicken broth or water + chicken bouillon for boiling
- chili oil optional, for serving
- green onions for garnish
Instructions
- If you haven't already, rehydrate your mushrooms and prep your ingredients
- In a medium-large bowl, mix your filling ingredients. Adjust to your tastes and pantry.
- After mixing your filling, add a pot of chicken broth (or water + chicken bouillon) to the stove to boil your wontons. This will come to boiling while you fill your wonton wrappers.
- Fill your wonton wrappers by adding between 1 – 1.5 tsp of filling to the center of a wrapper. Pinch the sides together at the top to create a little pouch, being careful not to let filling ooze out and sealing the top.
- Once all wontons are filled and your broth is boiling, add about half the wontons to the liquid and cook for approximately 7 minutes, until the meat is fully cooked through. Try not to overcrowd the pot so your wontons don't stick together!
- Remove the wontons and serve immediately. (see recipe notes***)
- Repeat with the remaining wontons. (see recipe notes****)
- Serve with soup or chili oil, garnish with green onions or other toppings, and enjoy!!
