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+ servings
Pork wontons on a plate with sauce.

Juicy Homemade Pork Wontons with Soy Sesame Dipping Sauce

These easy homemade pork wontons are juicy, delicious and simply the best. Made with simple authentic ingredients you’ll never go back to the packaged stuff! Serve them with my easy dipping sauce as an appetizer or in noodle soup for a cozy meal.
Makes 25-30 wontons and ¼ cup of dipping sauce
5 from 1 vote
Prep Time 30 mins
Cook Time 6 mins
Course Main Course, Side Dish
Cuisine Cantonese, Chinese
Servings 4 people


  • pot


For Pork Wontons

  • ½ lb minced medium pork (or lean pork mince)
  • 3 Tbsp. yellow chive (finely chopped)
  • 1 Tbsp. Shaoxing wine (or other rice wine)
  • 1 tsp grated ginger
  • 2 tsp light soy sauce
  • 2 tsp sesame oil
  • ¼ tsp white pepper
  • 1/4 tsp salt (to taste)
  • 1 tsp sugar
  • 1 tsp cornstarch
  • 1 large egg (beaten)
  • 30 3" x 3" wonton wrappers (extras in case of ripping)

For Dipping Sauce

  • 2 Tbsp. light soy sauce
  • 2 tsp rice vinegar
  • 1 Tbsp. sugar
  • 1 Tbsp. scallions (finely chopped)
  • ½ grated ginger
  • ¼ tsp sesame oil
  • 1 tsp toasted sesame seeds
  • 1 tsp chilli oil (optional)
  • extra scallions (for garnishing)


Make Pork Wonton Filling

  • In a medium bowl, combine minced pork, chives, wine, ginger, soy sauce, sesame oil, pepper, salt and sugar. Mix thoroughly with a fork.
  • Mix in cornstarch thoroughly.
  • Add beaten egg. Filling should resemble a paste (see photos).

Make Dipping Sauce

  • In a small bowl, combine light soy sauce, rice vinegar, sugar, scallions, grated ginger, sesame oil, sesame seeds and chilli oil (if using).
  • Mix thoroughly.

Wrap Wontons (see post photos and video)

  • Take the empty bowl used to beat your egg (there should be egg residue left in it) and add 3 tablespoons of water. This egg water mixture is for sealing your wontons.
  • Place wonton wrappers on a plate and loosely cover it with a damp paper towel or plastic wrap (to avoid drying out). (See Note 1)
  • Take your first wrapper and place it down in a diamond orientation. (see post pictures)
  • Place 1 heaping teaspoon of filling about ⅔ from the top of the wonton wrapper leaving about ½ cm gap from the edges. (see post pictures)
  • Using your middle finger, dip it into the egg/water mixture and spread it (like you're sealing an envelope) along the two of the edges of the wrapper closest to your filling.
  • Take the opposite corner of the wrapper and close it over the filling forming a triangle. Press down to seal the wonton and line up the edges as best you can. Lift up the wonton gently and press the edge between your thumb and index finger to ensure a good seal. (see Note 2)
  • Place the wonton triangle with the longer filling side facing you. Take the two corners from the longer "filling" edge and bring them together towards you like you’re tying a bow. Overlap these corners and seal them together with more egg water. (see post pictures & video). (see Note 3)
  • Speed up the wrapping process by making 6-8 at a time (whatever number you're comfortable with). Lay out all the wrappers, place the filling, spread egg water and seal etc. Always make sure egg water hasn’t dried up before sealing and spread a bit more if needed.
  • Place finished wontons in a single layer on cutting board or baking sheet covered with paper towel (to avoid drying out).

Cook Wontons

  • Bring a large pot of water to a rolling boil.
  • Drop wontons into the pot with a slotted spoon and cook for about 5-6 minutes. Wontons will sink to the bottom at first. After 2-3 mins of cooking, use your spoon to GENTLY stir the wontons so they don’t stick to the bottom of the pot. (Note 4)
  • Wontons will float to the top when almost cooked. Cook for an extra 1-1.5 minutes. The wonton wrappers should be almost translucent (not opaque) when done.
  • Remove wontons with a slotted spoon or small strainer and put on a serving plate.
  • Serve immediately. Drizzle over 1 tablespoon of the dipping sauce and toss wontons (if desired) and garnish with scallions. Put the remaining sauce on the side.


Note 1: Dried out wrappers are harder to wrap with and don't seal as easily.  They are also difficult to make soft again.  If only slightly dry but the wrapper is still flexible, they can probably still be used.  Otherwise, I would discard them.
Note 2:  When sealing the wontons, have firm pressure and avoid sliding your fingers since it will risk tearing the wrappers.  Press and tap along the edges instead using the side of your finger.
Note 3:  It's perfectly fine to leave wontons as triangles!  If you're finding the ingot shape too difficult, stick to just a triangle :)
Note 4:  Don't overcrowd the pot when boiling.  Wontons should be able to sit in a single layer at the bottom of the pot about 1 inch apart.  Personally, I cook about 10 - 12 wontons in a single batch in a medium 8 inch pot.  If the wontons are sticking , wait an extra 2 mins and gently nudge them free with your spoon.
Freezing Instructions
If freezing wontons, place all in a single layer in a baking sheet and cover with plastic wrap.  Put in the freezer overnight.  Transfer into a freezer bag the next day.
Wonton Filling Ideas
You can mix and match all kind of fillings.  Depending on your ingredients, the number of wontons you make will vary (each wonton will require about 1 tsp of filling)
  • substitute minced pork with minced chicken
  • pork chive/scallion (this recipe)
  • pork and shrimp (1:1 ratio)
  • pork and cilantro
  • mushrooms (shiitake, enoki, brown) thinly sliced and the size of a fingernail
  • add leafy vegetables (ex. bok choy, watercress, napa) finely chopped and excess water squeezed out
Keyword pork wontons
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