Fried Wonton With Ground Pork and Black Mushrooms

Fried Wontons

Jeremy Pawlowski / Stocksy

Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 12 servings
Nutrition Facts (per serving)
347 Calories
21g Fat
24g Carbs
15g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 347
% Daily Value*
Total Fat 21g 27%
Saturated Fat 4g 18%
Cholesterol 69mg 23%
Sodium 602mg 26%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 15g
Vitamin C 5mg 26%
Calcium 52mg 4%
Iron 2mg 11%
Potassium 271mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The wontons can be prepared ahead of time up to the cooking stage and refrigerated or frozen. Bring the wontons back to room temperature before deep-frying.
Yields about 48 wontons


  • 4 large dried black mushrooms 

  • 1 bunch bok choy

  • 1 medium green onion

  • 1 thin slice ginger

  • 1/2 pound ground pork

  • 1 tablespoon dark soy sauce

  • 1 teaspoon sesame oil

  • 1 teaspoon sugar

  • 1 pinch salt

  • 1 large egg, lightly beaten

  • Oil, for frying

  • 48 wonton wrappers, or as needed

Steps to Make It

  1. Wipe any dirt off the mushrooms.

  2. Soak in warm water until softened (20 to 30 minutes).

  3. Squeeze out the excess water and chop.

  4. Wash and shred the bok choy leaf.

  5. Wash and dice the green onion.

  6. Mince the ginger until you have 1/2 teaspoon.

  7. In a medium bowl, combine the ground pork with the dark soy sauce, sesame oil, sugar and salt.

  8. Add the lightly beaten egg and the vegetables. This is the wonton filling.

  9. Heat the oil to 375 F.

  10. While the oil is heating, prepare the wontons. Lay a wonton wrapper in front of you. Place a teaspoon of the filling in the middle. Fold up the wonton so that it resembles a nurse's cap, wetting the edges to seal.

  11. Add the won tons to the hot oil, a few at a time, sliding them in carefully. Deep-fry the wontons in batches until they are golden brown, turning to make sure they brown evenly.

  12. Drain on paper towels or a tempura rack if you have one. As with egg rolls, wontons should be served as soon as possible, to ensure they remain crispy.

  13. Serve with sweet and sour sauce or red rice wine vinegar.