Fried Wontons

You might wonder if making deep-fried wontons from scratch is worth the effort, especially when you can easily order them from any Chinese restaurant. You can even buy those frozen packets from the grocery store.

But trust me, wrapping these little parcels of goodness, seeing them turn golden brown and crispy, and enjoying the satisfying crunch as you bite into them make the entire process worthwhile.

Want to skip the frying? Boil or steam these Sichuan Red Oil Wontons and 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 potstickers (guo tie), siu mai, soup dumplings (xiao long bao), and steamed, 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 This Recipe

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:

Step 1: 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.

Step 2: 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.

Pro tip: If you’re just starting out, use 1 teaspoon of filling in each wonton to give you more room to work with.

Step 3: 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.

Step 4: 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.

Expert Tips

• Use extra thin wonton wrappers for the crispiest fried wontons.
• Don’t overstuff your wontons as they can burst open while frying. Stick to at most 1 tablespoon of filling per wonton for best results.
• Press out any excess air from the wontons before sealing to keep them from puffing up while frying.
• Seal the edges tightly with a dab of water to prevent the filling from leaking out. You can use egg wash if you can’t secure them properly with water.
• Deep-fry the wontons at the right temperature (around 375°F) to ensure they cook evenly and don’t absorb too much oil.
• Use an air fryer to cook the wontons. It won’t get as crispy as deep-fried wontons, but it’s way easier and healthier.

Frequently Asked Questions

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:

Kung Pao Chicken

Chow Mein

Hot and Sour Soup

Mongolian Beef

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

• Chicken Wontons
• Fried Shrimp Wontons
• Crab Rangoon

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4.57 from 88 votes

Fried Wontons

By: Bee Yinn Low

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.

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

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Ingredients  

1x2x3x

• ▢ 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

Cook ModePrevent your screen from going dark

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

• Use extra thin wonton wrappers for the crispiest fried wontons.
• Don’t overstuff your wontons as they can burst open while frying. Stick to at most 1 tablespoon of filling per wonton for best results.
• Press out any excess air from the wontons before sealing to keep them from puffing up while frying.
• Seal the edges tightly with a dab of water to prevent the filling from leaking out. You can use egg wash if you can’t secure them properly with water.
• Deep-fry the wontons at the right temperature (around 375°F) to ensure they cook evenly and don’t absorb too much oil.
• Use an air fryer to cook the wontons. It won’t get as crispy as deep-fried wontons, but it’s way easier and healthier.

Nutrition

Serving: 4people, Calories: 484kcal, Carbohydrates: 66g, Protein: 21g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 51mg, Sodium: 717mg, Potassium: 257mg, Fiber: 2g, Sugar: 0.01g, Vitamin A: 20IU, Vitamin C: 1mg, Calcium: 63mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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