Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A mashup of Southern BBQ with an Asian twist. This was inspired by my time living in Memphis, where you can get the world's best meats cooked low and slow.

Recipe Summary

20 mins
5 mins
25 mins
48 wontons


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix pulled pork and onion together in a bowl.

  • Spoon pork mixture, about 1 teaspoon per wonton, onto the center of each wonton wrapper. Moisten 2 of the 4 sides of each wrapper with water and fold wrapper over filling, forming a triangle. Press to seal.

  • Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C) or until almost smoking.

  • Working in batches, fry wontons in the hot oil until golden brown, about 1 minute. Transfer cooked wontons to crumpled paper towels. Serve immediately with barbeque sauce.

Cook's Note:

If you prepare wontons in advance, cover and refrigerate the filled wrappers until ready to fry.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

410 calories; protein 9.6g; carbohydrates 38.3g; fat 24.1g; cholesterol 20.7mg; sodium 769.1mg. Full Nutrition