Lazy Pan-Fried Pork Wontons
No folds, no fuss! Just delicious wonton goodness! This easy one-pan dish is made for sharing, bringing together juicy meatballs, golden wonton wrappers and our signature dipping sauce. Great for feeding a crowd, a quick weeknight meal or adding something fun and effortless to the table.
Ingredients
Serves 4
Pork Meatball Filling:
500g Pork mince
2 Spring onions, finely sliced
2 Garlic cloves, finely grated
1 tbsp Grated ginger
1 Egg
1 tsp Sesame oil
1 tsp Shaoxing cooking wine
1 tsp Corn flour
½ tsp Sugar
½ tsp Salt
¼ tsp White pepper
Dipping Sauce:
2 tbsp Chinkiang black vinegar (alternatively white vinegar)
1 tsp Sesame oil
1 Spring onion, finely sliced
Other Ingredients:
Cooking Instructions
Prepare Filling:
- Place all the pork meatball ingredients into a large bowl and mix in one direction for 1-2 minutes, until all the ingredients becomes sticky and well combined.
- Lightly oil hands to prevent sticking and shape the mixture into 20-24 small meatballs, about 20-25g each.
Cooking the Wontons:
- Using a large non-stick frying pan with a tight fitting lid, add oil and heat to medium heat.
- Add meatballs to pan and arrange them with some space between each meatball. Cook for 2-3 minutes until the bottoms start to brown.
- Place one sheet of MTK Wonton Wrappers over each meatball, gently pressing around the sides to secure the wrapper to the meatball.
- Pour the stock or water around the wontons, cover pan with a lid and cook over medium-low heat for approximately 5-7 minutes, until the wrappers are tender and pork is cooked through.
- Remove the lid and let the remaining liquid evaporate, the meatball bases should re-crisp and turn golden brown.
- Check that the pork reaches at least 75°C in the centre before serving.
To Serve:
- Mix all the dipping sauce ingredients together and spoon over the wontons.
- Garnish with chopped spring onions, coriander springs, fresh chilli slices and MTK Fried Shallots.
- Optional: sprinkle with some sesame seeds and serve while hot.
