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Spicy Pork Wontons

Prep Time: 10 min Cook Time: 2 min Total Time: 12 mins
Wonton Filling
  • 8 ounces ground Italian sausage (or ground pork)
  • 2 green onions (finely chopped)
  • 2 basil leaves
  • 2 cloves garlic
  • 1/2 teaspoons sesame oil
  • 1 teaspoon soy sauce
  • 2 teaspoons Shaoxing Wine (rice wine)
  • 1/4 teaspoons sugar
  • 1 tablespoon stir fry oil (or vegetable oil)
  • 1/4 teaspoons Tony Chachere's Creole Seasoning
  • 2 tablespoons water
  • Wontons
  • 1 package of wonton wrappers
  • Hot sauce (to taste)
  • soy sauce (to taste)
  • Chili oil/chili crisp (to taste)
  1. Add all of the wonton filling ingredients to a blender or food processor, and blend until fully combined; mixture should have a paste consistency. 

  2. Lay a wonton wrapper on a flat surface and add a teaspoon of filling to its center. Dip your finger in a little water or an egg wash, and rub along the edges of the wrapper.

  3. Fold one corner of the wonton over the filling to align with its opposite corner, forming a triangle. Press along the edges of the triangle to seal. Next, overlap the left corner over the right corner, and seal with water or egg wash. Press to seal, and then place wonton on a baking sheet lined with parchment paper. 

  4. Bring a pot of water to a boil and allow it to have a roaring boil for one minute. Lower heat to bring boil down to a low roar/slightly above a simmer. Drop 4-5 wontons into the water at a time and let them cook for 2 minutes or until translucent. Keep slowly stirring the wontons in the water while they cook to prevent them from sticking. Wontons should float to top right at 2 minutes and be al dente. Remove wontons from water with a slotted spoon and set aside. Repeat until all wontons are cooked.

  5. In a small bowl add ¼ cup of the boiling water, chili crisp/chili oil, and hot sauce. Taste and adjust ingredient quantities as needed. 

  6. Add 3-4 wontons to a serving bowl and pour some of the sauce over the wontons. Top wontons with more hot sauce, chili crisp, a sprinkle of Tony’s seasoning, and green onions, and serve. 

Keywords: pork, pork wontons, wontons, asian fusion
Devin Smith

I’m a homegrown food lover, whom influenced by my mama and MoMo, grew into a self-taught foodmaker. Outside of my day job in tech,, I enjoy developing Cajun/Creole and Asian Fusion recipes, and taking pretty, mouth-watering photos of the food I make. When not in the kitchen, find me binge watching a true crime docuseries or collecting passport stamps across the globe!