Fried Pork & Kimchi Wontons

Laura Sharrad


  • 500g pork mince
  • Wonton wrappers
  • 1 thumb of Grated ginger
  • Kimchi (spicy or non spicy)
  • Chopped spring onions
  • 1 egg
  • Salt
  • Water
  • Chinese black vinegar
  • Crispy Chilli oil
  • Soy Sauce


  1. In a mixing bowl, add grated ginger, chopped kimchi, chopped spring onions, pork mince and 1 egg then mix well to really bind your mixture together, making it stick.
  2. On the side, fill a pot halfway up with neutral oil and bring to a medium high heat, ready for frying.
  3. To fill your grab a wrapper, place a tablespoon of the filling in the centre, brush one edge of the wrapper with water and then seal it shut with your fingers.
  4. Test your oil with a wooden chopstick, if the oil bubbles around the chopstick you’re ready to fry.
  5. Place one wonton into the oil at a time, being careful not splash or over crowd the oil. Once golden brown and floating, remove from the put and place on some paper towel to soak up the remaining oil.
  6. Mix your vinegar, soy sauce and chilli oil in a bowl on the side for dipping. Balance your flavours depending on what you like more.
  7. Place wontons on a plate, with dipping sauce and garnish with remaining chopped spring onions.
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