Handmade Soy-Ginger Pork Wontons
Supercharge your skills with this advanced recipe!
- Wheat
- Soy
- Sesame
Who among us can resist a big pile of tender, savory, hand-stuffed wontons? We sure can’t, so we’re sending over everything you need to fold up a whole bunch of pork wontons flavored with ginger, garlic, soy, and sesame. You’ll quickly brown them in a hot pan before steaming to juicy perfection. Serve with an umami-rich sesame-soy dipping sauce and tangy cucumber salad sprinkled with nutty sesame seeds for a meal that’s filling, delicious, and, quite frankly, a real stunner!
Ingredients
1 tablespoon
Cornstarch
5 teaspoon
Rice Wine Vinegar
24 unit
Wonton Wrappers
(Contains: Wheat)
4 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 tablespoon
Sesame Oil
(Contains: Sesame)
20 ounce
Ground Pork
1 clove
Garlic
2 unit
Scallions
1 unit
Cucumber
1 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Salt
2.5 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Trim and halve cucumber lengthwise; cut crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and mince or grate garlic.
-
In a medium bowl, combine cucumber, scallion greens, vinegar, sesame seeds, ½ tsp sugar (1 tsp for 4 servings), and a big pinch of salt. Set aside, stirring occasionally, until ready to serve.
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In a large bowl, combine pork*, ginger, garlic, scallion whites, cornstarch, half the soy sauce, half the sesame oil, 2 tsp sugar (4 tsp for 4 servings), and a big pinch of salt (we used ¼ tsp, ½ tsp for 4).
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On a large, clean work surface, working one at a time, add 1 TBSP filling to the center of each wonton wrapper, leaving a ¼-inch border around the edges. TIP: Cover filled wontons and remaining wrappers with a damp paper towel as you work to keep them from drying out.
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Lightly brush edges with water using your fingers. Bring two opposite corners together; pinch to seal. Repeat with remaining corners to form wontons. (Save any remaining filling for a stir-fry!)
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Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add wontons, sealed sides up. Cook until bottoms are golden brown, 1-2 minutes.
-
Carefully add ¾ cup water, then cover with a tight-fitting lid. Steam until water has evaporated and wontons are cooked through, 6-7 minutes. (Depending on the size of your pan, you may need to cook wontons in batches, adding another large drizzle of oil and ¾ cup water between batches.)
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Meanwhile, in a small bowl, whisk together remaining sesame oil and as much remaining soy sauce as you like (we used 1½ TBSP; 3 TBSP for 4 servings).
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Divide wontons and cucumber salad between plates. Serve with dipping sauce on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The pork filling is savory and satisfying with ginger, garlic, and sesame; some found it a touch bland or too salty, and doubling the garlic and ginger made a noticeable difference for those who tried it 🥟.
- Ease of prep: Assembling the wontons is time-consuming — most customers estimated 1–3 hours — but many agreed the hands-on process is fun, especially with a partner or family.
- Suggestions: Use only about ¼ cup of water (not ¾ cup) when steaming to avoid soggy wontons; make sure the pan is well-oiled and wontons aren't touching to prevent sticking and tearing. A low-sodium soy sauce helps keep the saltiness in check.
- Leftovers: There is consistently more pork filling than wrappers, so save the extra for a stir-fry or buy more wrappers — several customers made 50+ additional wontons with the surplus.
- Dipping sauce: Many felt the sesame-soy dipping sauce was too plain; mixing in a splash of the cucumber salad liquid and a little sriracha or ponzu elevated it significantly.
Reviews from our home cooks
Fairly easy to put together. Made a lot - used all but 2 wonton wrappers. Great flavors. Mine were a little crisp because I didn't have faith pork would be cooked through so cooked a little longer than instructed. Fun to eat, cucumber salad refreshing, great blend of flavors. This is a keeper recipe!
A great way to try out a new kitchen skill. Making and cooking the Wontons was a new experience for me. They turned out just as good as those from our local take-out (maybe even a little better). The cucumber salad was a fresh accompaniment.
I loved every moment of making this! The wonton wrappers were so easy to use, and it was so much fun to make what at first seemed like a more complicated recipe. Delicious and easier than expected!
This was excellent. The directions were very clear and precise. The only change I would make is that the pork filling does not need soy sauce and salt in it. Especially when combined with the soy sauce based dipping sauce. It did get a little bit too salty. But otherwise it was excellent and we would definitely order again.
Loved it!!! BUT the recipe said 3/4 cup of water for steaming the wontons. I used a very large pan and the wontons were submerged. The first batch just fell apart. The second batch, I used about 1/4 cup of water and they came out great
Tasted great - keep stuff like this on the menu! I loved trying things that I wouldn't normally make. 2 things to make the instructions better: 1) clearly state 2 packets of pork - I thought I was sent 2 as a mistake and had to check the app for the weight (wasn't on the recipe card) 2) close up photos of the folding process. It wasn't super clear to me how they should be folded
Really good but it's better w/a little side of rice. Also note when cooking in batches to not use paper towels because the wontons stick to the paper, broke open several of them.
Definitely time consuming. Flavors were excellent. Instructions need to indicate that wonton wrapper corners need to be dampened in order to stick together. Way too much meat included. 1 T of filling is too much for wrappers. 2 teaspoons would be saner.
Wow I am NEVER making wontons by myself ever again it took me forever. BUT They were delicious! So much better than the frozen kind.
We found these wontons to be delicious and would order them again! One recipe change... the cucumbers should be peeled. That was really our only complaint because the skins were pretty thick.
