New Recipes

Fried Wontons

Fried wontons – the BEST fried wontons!! Super crispy and crazy delicious, learn how to make fried wontons with this easy recipe!! | rasamalaysia.com
  Yum

Fried Wontons Recipe

Serves 3 | Prep Time: 20 Minutes | Cook Time: 10 Minutes

Ingredients:

1/2 lb ground pork, chicken or turkey
1/4 lb shrimp, chopped into small pieces
3 water chestnut, peeled and chopped into tiny pieces, optional
1 stalk scallion, chopped
1/2 teaspoon sesame oil
1/2 teaspoon fish sauce or soy sauce
1/2 teaspoon cornstarch
3 dashes white pepper powder
Salt to taste
1 pack wonton wrappers
Water, for sealing
Oil, for deep frying

Method:

In a bowl, mix the ground pork, shrimp, water chestnut, scallion, sesame oil, fish sauce/soy sauce, cornstarch, pepper and salt together. Stir to combine well to 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 of the wrapper. Dip your index finger into the sealing water and trace it on the outer edges of the wonton wrapper.

Fried wontons – the BEST fried wontons!! Super crispy and crazy delicious, learn how to make fried wontons with this easy recipe!! | rasamalaysia.com

You can wrap the wontons three ways. To make a triangle, just fold it up to form a triangle. Pinch the edges to seal tight. To make them into the pretty shape (far left in the above picture), just pull the two corners of the triangle down so one overlaps the other, pinch and seal with water. To make them into Hong Kong style wonton (far right in the above picture), please watch my YouTube video below.

Heat up some oil for deep-frying. Deep fry the wontons until golden brown. Serve hot with Thai sweet chili sauce or regular chili sauce.

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45 COMMENTS... read them below or add one

  1. Passionate Eater

    You are right Rasa Malaysia, they are “oh-so-beautiful!” Mmm.. The golden brown crust looks stunning and I can only imagine how the crunchiness of the water chestnuts makes the wontons taste delectable!

  2. Rasa Malaysia

    Aileen – LOL. You should make your own so you can stop salivating.

    Tongue of Fury – thanks for your kind words and welcome to Rasa Malaysia. I checked out your site and it’s cool!

    Passionate Eater – That’s the fun of cooking; you make something so beautiful and then you eat them…very satisfying.

  3. Rasa Malaysia

    Dear readers,

    YouTube is currently down so my video clip section is blank…do check back again and hopefully YouTube will be up and running soon!

  4. Mae

    Yum. Fried wantons are delicious. I made loads early this year.

    The video is an excellent idea. When i posted a recipe on mine, i was worried that my description wouldn’t be clear to some people. Especially those who’ve never made them before.

    The visual presentation definitely hits the spot.

    Mae

  5. pwee

    oh man, looking at your blog makes me wanna buy a ticket for the next flight home to eat some delicious food. lol

    i was born and raised in penang too. and i miss penang food terribly. i like your featured posts on penang hawker food. now i want some char kuey teow, and oh chian, and ikan panggang, and and nasi lemak, and muar chi and cendol and…;)

  6. Rasa Malaysia

    TehSee – Mayo only works for shrimp wontons in my opinion.

    Paati – I checked out your blog and your biryani looks killer. Gotta try that but with chicken.

    WMW – Absolutely, they are the best snacks.

    Mae – Your tiger shrimp wontons look very succulent. I still have some wonton skins left…

    Tigerfish – thanks! I am an amateur and wannabe. ;)

    Elmomonster – terima kasih banyak banyak!

    Pwee – that’s exactly my intention or what I hope for–luring people to go to Malaysia via my food pictures. It’s Visit Malaysia Year 2007 soon so Malaysians and tourists alike should go. :)

    Simcooks – thanks!

  7. Min

    OMG! You really did bring the best out of Malaysian’s food.

    I am surprised that you are in Irvine as I am in Pomona (if you heard of it).

    Thanks for the tips and recepi.Your foods did bring my taste buds back to where I should belong..

  8. Rasa Malaysia

    Hi Min – thanks for your comment. Pomona is not too far away from Irvine, but I guess there is not a lot of Asian food there…you can always go to Rowland Heights, which isn’t too far away from Pomona.

    Good luck.

  9. min

    Rowland Heights? Arrghh… I am not very picky in food, but I am kinda picky when it comes to hygiene. Chinese restaurants over there ain’t too good in LA County ratings.

    If you wanna rate some Malaysian cuisine near by, I am not sure if you heard of “Penang” in West Covina. Not too bad but don’t bet on their Asam Laksa, it is horrible.

  10. Rasa Malaysia

    Min – I think Rowland Heights restaurant are new and quite clean. Did you have bad experience there before?

    Penang in West Covina used to be very good, but now they changed their chef and owners so many times, it’s no longer good. Their Assam Laksa is the worst, like Chicken noodle soup.

  11. bayi

    Some dim sum restaurants offer mayo to go with fried wontons but I think this kills the original taste.

    With water chestnuts in the wontons, they taste wonderfully sweet and crunchy. I like my wontons this way.

    If they are boiled, including a fresh prawn in each wonton increases one’s enjoyment to a fantastic level.

  12. Rasa Malaysia

    Tonixe – hmmm…wontons in pubs? Well have to check them out.

    Bayi – yep on the water chestnuts. Taking about boiling, I actually used the leftover skins and made some boiled shrimp wontons…stay tuned for my post soon!

    CP – I did wrap those dumplings. They are my hands…no cheating. ;)

  13. mott

    I’m wondering if these wontons can be wrapped a day earlier, refridgerated and fried the next day? Or..would it get soggy?

    Since peeling waterchestnuts are a killer (to me!)..I’m wondering if one can use turnips instead?

    This is a TFIT (thank god it’s there!) blog for me..especially since I’m chewing my fingers. Thank you!

  14. Rasa Malaysia

    Mott – They would get soggy…I suggest you wrap the wontons on the same day you are going to deep fry them, preferably right after you wrap them.

    Peeling water chestnuts shouldn’t be that hard, just use the right peeler. Plus you only need a couple of them. ;)

    Thanks for visiting my blog and glad that you like it. :)

  15. Anonymous

    Hi.. im malay and here in Malaysia

    But i love chinese very much and even my bf is chinese.

    Love ur blog… definately want to try the wonton for weekend with family since my grandma in town.

    Post in more recepi pls.. Love it!

    • Kerstin

      Helen – Bay scallops are harvested from bay’s. Bay scallops are smaller, sweeter about the diameter of a dime to a quarter and are usually easier to find than their larger counterpart the sea scallop. Most scallops in your local grocerty store are Bay scallops.

  16. Cherry

    Looks yummy. Would like to try this recipe but need to know how many deep fried wontons does the recipe yield? Do you finish an entire package of wonton skins with the filling and is 1 tablespoon of filling per wonton just right?

    Thank you for all your delicious recipes – my entire family especially my two kids love your food!

  17. Pauline Cheong

    great recipes. it’s very crunchy, delicious, sweet & fragrance. thanks. may i ask can i use popiah skin or puff pastry to make other recipes but using same ingredients?

  18. Darren

    hi ,

    Could I check if the coriander you used is chinese parsley?
    The wonton skin used is yellowish or white kind?
    if I were to subsitute the scallop with fish paste, do you think it will works?
    This kind of wonton is it better to deep fried? if pan fried, does it still works well?
    thanks alot

    • susan L

      Hi Darren, thought I share this and hopefully it helps. You are right, it is Chinese parsley or Cilantro. Coriander is actually the seed which can be confusing if and when no picture is presented. Cilantro is widely used for ‘Chinese food’ and coriander for Asian food, such as Indian and Thai.

  19. Marsha Kostman

    Don’t know if you monitor posts this old, but…where’s that very helpful video you had on how to put together the won tons? I notice you had a note about YouTube being down in 2006, but I know I watched it more recently than that.

    Thanks,

    Marsha

  20. divasu

    Hi.. Where do i go to download the video on how to wrap the wontons?
    And do you have the recipe on how to make the skin?

  21. janmaus

    Your recipe is very similar to the one I have been using since the 1970s, but the fish sauce looks like a terrific addition to my old standby. I love the idea of using the Thai sweet chili sauce for dipping–I’ve always hated that orangey stuff they serve in many restaurants, although I make an apricot sauce that is pretty good. My 8 yr old grandson likes the sweet and slightly spicy Thai chili sauce on everything from French fries to scrambled eggs to pork chops, and it’s a must for any sort of chicken.

  22. Elena @ GiftaholicWorld

    Love it. My Grandma used to make this for me when i was a little kid. I still remember those hot summer days, we were sweating all over in your streamed dresses. Long gone those days. Thank you for your recipe. It reminds a lot of thing.

  23. Stephanie @The Cozy Cook

    WOW these just made me DROOL .. (for real, not just saying that… I drooled on myself)- I love making this dish but your pictures and presentation is insane! LOVE IT!

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