This post may contain affiliate links. Please read my privacy policy.
Quick, easy, and incredibly delicious, this homemade fried wonton recipe won't take you longer than 30 minutes to make! These crispy fried wontons are filled with ground pork and shrimp flavored with everyday ingredients like soy sauce and sesame oil.
Table of Contents
I used to wonder if making deep-fried wontons from scratch was really worth the effort, especially since I could easily order them from any Chinese restaurant or even grab a frozen packet from the grocery store.
But trust me, wrapping these little parcels of goodness, watching them turn golden brown and crispy, and then enjoying that satisfying crunch with each bite makes the whole process totally worthwhile.
Want to skip the frying? Boil or steam these Sichuan Red Oil Wontons or Shrimp Wontons instead.
What Are Fried Wontons
Wonton is a type of Chinese dumpling that looks like small, folded parcels. It is typically steamed or boiled in soups, but can also be deep-fried for a crispy exterior.
Fried wontons are popular in many Chinese restaurants in the United States. They are served as appetizers with a side of pinkish-red Chinese sweet and sour sauce for dipping.
The most common fried wonton ingredients are ground pork, shrimp, and basic condiments like soy sauce and sesame oil. Some recipes add green onions or scallions for extra color and flavor, while others mix and match the protein with chicken, turkey, beef, and even scallops.
Everything gets tucked into a thin, square wonton wrapper made from flour, water, and eggs. You can then fold it into various shapes, such as triangles, pyramids, money pouches, or even lotus flowers.
I absolutely love pork and shrimp fried wontons because they are so crispy, classic, and delicious! And don’t even get me started on the dipping sauce—the sweet and sour sauce has a complex yet refreshing flavor that pairs perfectly with the savory filling.
Difference Between Dumplings And Wontons
Simply put, wontons are dumplings. They are under the big umbrella of Chinese dumplings, which come in a variety of shapes and sizes.
Other types of Chinese dumplings include steamed dumplings, potstickers (guo tie), siu mai, soup dumplings (xiao long bao), and stuffed buns (shen jian bao).
What Goes Into This Recipe
- Ground pork – a classic wonton filling that gives a nice, meaty flavor. You can also use ground chicken or turkey, but in my opinion, pork has the best flavor!
- Shrimp – a must-have for the best wonton filling recipe! You can use fresh or frozen shrimp or prawn, just make sure to thaw and devein them before using. Chop them into small pieces so they mix well with the ground pork.
- Soy sauce – adds a savory, umami flavor to the filling. I love the Kimlan Light brand from Taiwan, which tastes perfect with Asian dishes. You can also use fish sauce instead.
- Sesame oil – another key ingredient in making the filling extra flavorful and authentic. A little goes a long way, so I’m just using half a teaspoon in this recipe.
- Wonton wrappers – get square wonton wrappers (either off-white or yellow ones) to make the wrapping and folding easier! You can easily find this in the chilled or frozen section of supermarkets and Asian stores.
See the recipe card for full information on ingredients.
Variations
- Extra crunch. Add chopped water chestnuts to the filling for a satisfying texture in every bite.
- Protein and seafood. Swap pork for ground chicken to make chicken wonton. You can also use turkey, or even beef, and minced scallop or crab meat instead of shrimp as the filling.
- Vegetarian. Replace the pork and shrimp filling with mushrooms and diced vegetables like bell peppers, carrots, and cabbage for a tasty veggie version.
- Seasonings. Opt for five spice powder, oyster sauce, or hoisin sauce for a more complex flavor.
Dipping Sauces For Fried Wontons
Perfectly crispy fried wontons need an equally delicious dipping sauce. I usually like to pair them with my homemade sweet and sour sauce made from tomato ketchup, plum sauce, and Worcestershire sauce, among others.
Sometimes, a good old-fashioned Thai sweet chili sauce also does the trick, especially if you prefer a little bit of heat. I love using the Mae Ploy brand for its authentic taste.
Many restaurants also serve fried wontons with a creamy dipping sauce made from mayonnaise. Feel free to spice it up with a touch of sriracha!
How To Fold Wontons
There are a handful of ways to fold wontons, and it always starts with placing an appropriate amount of filling in the center of a wonton wrapper.
The most common and authentic fold is the simple Hong Kong-style wrap (rightmost). It looks like a pouch with the edges gathered together at the top, forming some sort of a crown.
This method is great for beginners as it’s as straightforward as it gets. To achieve this, brush the edges with water and gather them all together at the top to create a pouch.
Another easy way to fold wontons is by creating a triangle (middle). Just fold the wrapper diagonally in half and seal the edges with water. It’s not as pretty as the Hong Kong-style wrap, but you can definitely make a lot of wontons in a short amount of time!
If you’re feeling a little bit fancy, you can try shaping them into cat’s ears (leftmost). This method requires a little bit more practice, but the end result is really worth it! Watch the video in the recipe card to see how it’s done.
How To Make Fried Wontons
This easy fried wonton recipe is so quick and simple that you can make it in less than 30 minutes! So even if you’re new to cooking, you can enjoy a plate of freshly made fried wontons for dinner without ordering takeout.
Here’s a step-by-step on how to make and fry crispy wontons at home:
In a bowl, combine the ground pork, shrimp, soy sauce, sesame oil, and white pepper. Give it a good stir until everything’s mixed together nicely and you’ve got a sticky, flavorful filling.
To wrap the wontons, place a piece of the wrapper in your palm and add about 1/2 tablespoon of that tasty filling right in the middle. Dip your finger into a little bit of water and trace it around the edges of the wrapper to help seal it up.
If you’re just starting out, you might want to use just 1 teaspoon of filling—gives you a bit more space to work with and makes it easier to fold and seal.
Now, let’s shape those wontons! Fold them into a triangle, then pull the two corners down so one overlaps the other, kind of like little cat’s ears. Pinch them together really well and make sure they’re sealed tight with a bit of water.
Get some oil heated up for deep-frying. Once it’s nice and hot, fry those wontons until they’re golden brown and crispy. Use paper towels to drain off any extra oil. Serve them hot with either Chinese sweet and sour sauce or Thai sweet chili sauce—so tasty!
Expert Tips
- I always use extra thin wonton wrappers for the crispiest fried wontons.
- I make sure not to overstuff them, as too much filling can cause them to burst open while frying. I stick to about 1 tablespoon of filling per wonton for the best results.
- Before sealing, I press out any excess air to keep the wontons from puffing up too much during frying.
- To seal the edges, I use a dab of water to prevent the filling from leaking out. If I’m having trouble sealing them, I’ll use egg wash to make sure they stay closed.
- I deep-fry the wontons at the right temperature, around 375°F, to ensure they cook evenly and don’t absorb too much oil.
- On days when I want a simpler and healthier option, I use an air fryer to cook the wontons. They won’t be as crispy as deep-fried ones, but it’s a lot easier and still delicious!
Frequently Asked Questions
You can use either, but I prefer water because it’s easier to work with and it seals the wonton wrappers just as well.
It’s best to use neutral cooking oil with a high smoke point such as vegetable oil, canola oil, or avocado oil. The cooking oil temperature for deep-frying should be around 350-375°F to ensure crispy and evenly fried pork wonton.
Yes, you can freeze uncooked wontons for up to 3 months. Place homemade wontons in a single layer on a baking sheet lined with parchment paper. Freeze them until firm and transfer to a freezer bag for long-term storage.
Absolutely! You can fry or deep fry them as long as you thaw them properly in the refrigerator before cooking.
This fried wonton recipe has only 484 calories per serving.
What To Serve With This Recipe
These crispy fried pork and shrimp wontons are best eaten with sweet and sour sauce or sweet chili sauce. For a wholesome Chinese meal at home, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Fried Wontons
Ingredients
- 1/2 lb. (250g) ground pork, chicken or turkey
- 1/4 lb. (115g) shrimp, chopped into small pieces
- 1/2 teaspoon soy sauce, or fish sauce
- 1/2 teaspoon sesame oil
- 3 dashes ground white pepper
- 1 pack wonton wrappers, store-bought
- water , for sealing
- vegetable oil , for deep frying
Instructions
- In a bowl, mix the ground pork, shrimp, soy sauce, sesame oil, and white pepper together. Stir well to combine and form a sticky filling.
- To wrap the wontons, lay a piece of the wonton wrapper on your palm and add 1/2 tablespoon of the filling in the middle. Dip your index finger into the sealing water and trace it around the outer edges of the wonton wrapper.
- Make them into a pretty cat’s ears shape by folding them into a triangle and pulling the two corners down so one overlaps the other. Pinch well and seal tightly with water.
- Heat some oil for deep-frying. Once the oil is fully heated, deep fry the wontons until golden brown. Drain the excess oil with paper towels. Serve hot with Chinese sweet and sour sauce or Thai sweet chili sauce.
Video
Notes
- I always use extra thin wonton wrappers for the crispiest fried wontons.
- I make sure not to overstuff them, as too much filling can cause them to burst open while frying. I stick to about 1 tablespoon of filling per wonton for the best results.
- Before sealing, I press out any excess air to keep the wontons from puffing up too much during frying.
- To seal the edges, I use a dab of water to prevent the filling from leaking out. If I’m having trouble sealing them, I’ll use egg wash to make sure they stay closed.
- I deep-fry the wontons at the right temperature, around 375°F, to ensure they cook evenly and don’t absorb too much oil.
- On days when I want a simpler and healthier option, I use an air fryer to cook the wontons. They won’t be as crispy as deep-fried ones, but it’s a lot easier and still delicious!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Bee or Rasa, just a question. Can you airfry the wontons instead of deepfrying? I try to avoid deepfrying. For the calories ;-). But, I love Asian food and have been following you for a while. Thanks for the advice.
Hi Elfie. Yes, you can airfry the wontons. Happy cooking!
Hi
I can’t find the video, and I clicked on your “click here”
Hi Susan, the video is on the same page as the recipe. Please do try again.
Hi, I must be overlooking it but… I can’t find the video you referred to.
It can be found here
Bee, instead of deep frying the wontans, can I steam the wontans?
Yes, make sure there is a bit of space between them and steam for only a few mins. No more than 5 usually.
Can you boil them instead?
Making these today. They look so good. I always have a package of wonton wrappers in my freezer. Love your website and have made your Ensaymadas and Spanish Bread. My son has befriended a group of Phillipino students and I sent them a batch of each. They said they were better than any they had back home and were so happy to taste some of their homeland food as it’s hard to find in Canada. Thank you and please keep the recipes coming.
Judy M
Awesome Judy. Please try more recipes on my site, all my recipes are very good! :) https://rasamalaysia.com/recipe-index-gallery/
Hi, can they be pre made, if so, how should they be stored?
I don’t recommend premade as you need to freeze them. Then thaw them to fry.
Wow, looking so delicious, want to try this at home and really want to taste it at once in my life.
Hi Bee! I love your recipes!!
What temp would you fry at? 350? 375?
Sorry if I missed it in this post!!
NO Video!
Video is there, if you can’t see it, that means you have ad blocker on.
Hi there,
This looks like a great recipe! Sorry if this is a silly question but are the shrimp cooked or raw? My store sells both so I wanted to get this right.
Thanks! Deb
Always raw.