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Fried Wontons Recipe http://rasamalaysia.com/chinese-recipe-fried-wontons/
November 28th, 2006 40 Comments

Fried Wontons Recipe

Fried Wontons
Fried Wontons pictures (1 of 3)

(Chinese recipes, prepare authentic Chinese food now!)

Fried wontons are especially popular in the Chinese restaurants here in the United States. Fried wontons are commonly served as an appetizer and comes with a pinkish-red sweet and sour dipping sauce. Everyone loves fried wontons…they are crispy and filled with savory meat or meat and seafood filling, and the sweet and sour sauce makes them even more appetizing. Wontons come in small parcels and are available in many forms: deep-fried, boiled, steamed, or in soup.

Fried Wontons

Whenever I have a craving for something light, appetizing, yet not overly complicated to make, I would make fried wontons. They are so pretty and delicious, and it takes less than 30 minutes to make them!

For this fried wontons recipe, I used some shrimp and mixed them with ground pork. I also added some water chestnuts to give the fried wontons that extra crunchiness and interesting texture. You can be totally flexible with the fillings and use chicken or turkey instead of pork. You can add some shrimp, scallop, or even crab to the filling or just plain with meat. Fried wontons always come out delicious regardless of the protein used.

Here is my easy fried wontons recipe that you can make at home. Enjoy!

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40 comments... read them below or add one

  1. Anonymous says:

    OMG, they look so delicious I am salivating like a mad cow.

    -Aileen

  2. Tongue of Fury says:

    that’s very nice…

    lovely blog you have here, really like the design.

    Tongue of Fury
    The Malaysian Food Review

  3. Passionate Eater says:

    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!

  4. Rasa Malaysia says:

    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.

  5. Rasa Malaysia says:

    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!

  6. Anonymous says:

    wow!another of my favourite recipe:) thanks for sharing the recipe:)
    paati
    http://enveetusamayal.blogspot.com

  7. wmw says:

    Yum! Yum! One of my fave…the whole group, you know, the deep fried wantan, spring roll, pie tee…

  8. Mae says:

    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

  9. tigerfish says:

    Not only your golden wantons are beautiful…even your plating is gorgeous…

  10. elmomonster says:

    You got mad skillz Bee! I’m constantly amazed.

  11. pwee says:

    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…;)

  12. simcooks says:

    Very pretty wontons! Looks yummy too!

  13. Rasa Malaysia says:

    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!

  14. Min says:

    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..

  15. Rasa Malaysia says:

    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.

  16. min says:

    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.

  17. Rasa Malaysia says:

    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.

  18. toniXe says:

    these small things r a favourite in many pubs here in KL

  19. bayi says:

    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.

  20. Chubbypanda says:

    You wrap those dumplings, girl!

    - Chubbypanda

  21. Rasa Malaysia says:

    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. ;)

  22. mott says:

    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!

  23. Rasa Malaysia says:

    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. :)

  24. eliza says:

    just found out your blog from your entry to DMBLGIT Nov 2006…you have a great blog & beautiful photos!

  25. Anonymous says:

    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!

  26. Husband says:

    Beautiful post as usual. They remind sui mai and deep fried sui mai at that. They are gorgeous.

  27. Miza says:

    This fried wontons reminds me of the good dim sum buffet back in Msia. I guess I can make this fried wonton using chicken right?

  28. Rawan says:

    i’m definitely trying this tomorrow!! yummm i love wantons

  29. Helen Sim says:

    Hi,

    what is bay scallops and where can I get them. Just in case, what the chinese name for it?

    • Kerstin says:

      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.

  30. Adelin says:

    Love this! So artfully done!

  31. Cherry says:

    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!

  32. Pauline Cheong says:

    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?

  33. Pingback:12th week of cooking « A fulfilled life

  34. Darren says:

    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 says:

      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.

  35. Marsha Kostman says:

    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

  36. divasu says:

    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?

  37. Quinn says:

    Where’s the video for the wonton wrapping?

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