Vietnamese Fried Pork Wontons - Hoanh Thanh Chien
These crispy fried pork wontons are so easy to make and ready in 30 minutes! Known as Hoanh Thanh Chien, try them with our delicious Vietnamese style sweet and sour dipping sauce or make up a big batch to freeze for later.
Servings 18 wontons
Calories 64kcal
Cost $10
Equipment
Ingredients
For the Wontons:
- 20 square wonton wrappers
- 160 g pork mince
- ½ shallot finely diced
- 1 tsp garlic
- 1 tsp ginger
- 2 tsp hoisin sauce
- 2 tsp fish sauce
- 1 tsp soybean oil or vegetable oil
- 1 tsp cornstarch / cornflour
- ½ tsp pepper
- vegetable oil extra, for cooking (soybean, canola or sunflower oil are ideal as they are neutral flavoured with a low smoke point for frying)
- water small bowlful, for sealing the wrappers
For the Sweet & Sour Sauce:
- 1 tbsp vegetable oil
- 1 tsp garlic
- ½ shallot finely diced
- 1 tomato finely diced
- ½ cup pineapple finely chopped
- 2 spring onion / green onion finely sliced
- 1 tsp fish sauce
- 1 tsp sriracha or to taste
- 1 tsp lime juice or to taste
- 1 tsp cornstarch / cornflour dissolved in 1/3 cup water to make a slurry
Instructions
For the wontons:
- Add the pork, shallots, garlic and ginger into a mixing bowl along with the hoisin sauce, fish sauce, vegetable oil and cornstarch. Season with pepper and mix with your hands until nicely blended.160 g pork mince, ½ shallot, 1 tsp garlic, 1 tsp ginger, 2 tsp hoisin sauce, 2 tsp fish sauce, 1 tsp soybean oil, 1 tsp cornstarch / cornflour, ½ tsp pepper
- Take a wonton wrapper in your hand and place a teaspoon of filling on top. Spread the filling out in a thin layer across one half of the wrapper. Dab some water along the outside edges, then fold the wrapper across the top into a triangle shape and press the edges to seal. Repeat for remaining wontons.20 square wonton wrappers, water
- Heat the vegetable oil in a small frying pan over medium heat until it’s around 4 cm / 1.5 inches deep. Slide the wontons gently into the pan to avoid splashing the hot oil. Fry the wontons in batches until the filling has cooked and the outside is a deep golden brown (around 2 minutes per side).vegetable oil
- Transfer the wontons to a plate lined with paper towel to drain.
For the sweet and sour sauce:
- Heat 1 tbsp vegetable oil in a small frying pan over medium heat and add the garlic and shallots. Stir fry for a minute or two until fragrant, then add the tomato and pineapple. Cook and stir until softened (around 3-5 mins).1 tbsp vegetable oil, 1 tsp garlic, ½ shallot, 1 tomato, ½ cup pineapple
- Add the spring onions and fish sauce, then season with sriracha and lime juice to taste. Pour in the cornstarch slurry and stir until it starts to thicken. Add a little more of any seasoning until you're happy with the flavour, then remove from the heat and set aside.2 spring onion / green onion, 1 tsp fish sauce, 1 tsp sriracha, 1 tsp lime juice, 1 tsp cornstarch / cornflour
- Serve the crispy fried wontons with the sweet and sour sauce drizzled over the top, or place the sauce in a separate dipping bowl. Serve immediately.
Notes
- Wonton Wrappers - This recipe calls for square wrappers that are then folded over into a simple triangle shape. The yellow colour comes from the inclusion of eggs in the dough. Wonton wrappers can usually be found in the fridge section of supermarkets or Asian grocers. If you can only find gyoza wrappers (usually pale white circles), you can use them too and fold them over into half moon shapes instead. Cover your wrappers with a damp towel while working to keep them from drying out. Try folding the wontons into different shapes, like money bags, purses, fish or ingots.
- Pork Mince - You could use any kind of pork, then finely chop it by hand or in the blender if you need. If you don’t like pork, you can substitute for the same amount of minced chicken, turkey, shrimp/prawn, tofu or beef. Or make a combination of your favourites.
- Fish Sauce - This staple Asian ingredient has a strong smell in the bottle, but is perfect for adding savoury flavour to your cooking. You’ll find it at Asian grocers or in well-stocked supermarkets in the international foods section, or online. If you can’t find it or don’t want to use, you can substitute with soy sauce.
- Hoisin Sauce - This tart, sweet and savoury condiment is popular in Vietnamese and Chinese cuisine. Popular substitutes are miso paste, soy sauce or sweet kecap manis.
- Filling - This recipe calls for a blender or food processor to mix all the ingredients together, but if you don’t have one you can mix it with your hands. You could wear food-prep suitable gloves if you prefer to keep your hands clean.
- Keep Fresh - Either cook or freeze your homemade pork wontons straight after preparing them. This will ensure the wrappers don’t become soggy from the moisture in the filling. Once cooked, pop them onto a plate lined with paper towel to soak up excess oil.
- Frying - Use a neutral flavoured vegetable oil which has a low smoke point for frying.
- Don’t Overcook - Just 3-4 mins should be enough to cook the wontons through perfectly.
- Variations:
- Simmer Instead of Fry - For slightly healthier wontons, you can steam or simmer them in your favourite Asian soup broth. You could even add them to homemade hot pots like Korean Army Stew or Japanese Shabu Shabu.
- Sauces - Try our super quick dumpling dipping sauce or create a simple mix of soy sauce, chilli sauce and vinegar. Or for more fusion flavours, top with kewpie mayonnaise or your favourite aioli.
Nutrition
Calories: 64kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 145mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 1mg