Pork & Scallion Wontons


makes 16

recipe adapted from Rachael Ray Magazine

  • 1/2 lb. ground pork
  • 2 scallions, thinly sliced
  • 1 inch fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon sriracha
  • 1 teaspoon salt
  • 16 wonton wrappers
  • 4 cups vegetable oil
  • 1/2 cup ponzu sauce


In a bowl, combine pork, scallions, ginger, garlic, sriracha, salt. Working with one wrapper at a time, moisten the edges with water, spoon 1 tablespoon filling into the center. Fold over diagonally and seal.

In a medium saucepan, heat oil over medium heat until shimmering. Fry wontons, turning once, until golden, about 3 minutes. Drain on paper towels and serve with ponzu sauce.