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Quick, easy, and absolutely delicious, these homemade fried wontons come together in just 30 minutes! Crispy on the outside and filled with a flavorful mix of ground pork and shrimp seasoned with soy sauce and sesame oil.
Table of Contents
- Simple Fried Wonton Recipe
- What Are Fried Wontons
- Difference Between Dumplings And Wontons
- Ingredients You’ll Need
- Recipe Variations
- Dipping Sauces For Fried Wontons
- How To Fold Wontons
- How To Make Fried Wontons
- Secrets To Perfectly Crispy Fried Wontons
- Frequently Asked Questions
- What To Serve With Fried Wontons
- Other Recipes You Might Like
- Fried Wontons Recipe
Simple Fried Wonton Recipe
I used to wonder if making deep-fried wontons from scratch was worth the effort when I could just order them from a Chinese restaurant or grab a frozen pack at the store.
But trust me, wrapping these little parcels, frying them until perfectly golden and crispy, and biting into that satisfying crunch makes it all so worth it. Don’t forget to check out my step-by-step video and tips below to help you get perfect results every time!
Want to skip the frying? Boil or steam these Sichuan Red Oil Wontons or Shrimp Wontons instead.
What Are Fried Wontons
Wontons are a type of Chinese dumpling, folded into little parcels of goodness. While they’re often steamed or boiled in soups (like my Wonton Soup recipe), they’re also amazing when deep-fried to golden, crispy perfection.
Fried wontons are a favorite at Chinese restaurants across the U.S., usually served as appetizers with a side of that iconic pinkish-red sweet and sour sauce for dipping.
The filling is typically a mix of ground pork, shrimp, and simple seasonings like soy sauce and sesame oil. Some recipes add green onions or scallions for extra flavor and color, while others switch up the proteins with chicken, turkey, beef, or even scallops.
Everything gets tucked into a thin, square wonton wrapper made from flour, water, and eggs. You can fold them into fun shapes like triangles, pyramids, money pouches, or even lotus flowers.
I’m obsessed with pork and shrimp fried wontons—they’re crispy, classic, and so delicious! And that sweet and sour dipping sauce? It’s the perfect balance of tangy and refreshing, pairing beautifully with the savory filling.
Difference Between Dumplings And Wontons
Simply put, wontons are a type of dumpling. They fall under the wide umbrella of Chinese dumplings, which come in all sorts of shapes and sizes.
Some other popular types of Chinese dumplings include:
- Steamed Dumplings
- Potstickers (guo tie)
- Chicken Shu Mai (Siu Mai)
- Soup dumplings (xiao long bao)
- Stuffed buns (sheng jian bao)
Ingredients You’ll Need
- 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.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Recipe 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 deserve an equally delicious dipping sauce. My go-to is a homemade sweet and sour sauce (check out my Sweet and Sour Pork recipe for the sauce), made with tomato ketchup, plum sauce, and Worcestershire sauce—it’s a classic pairing that never disappoints.
If you’re in the mood for a little heat, Thai sweet chili sauce is another favorite of mine. I love using the Mae Ploy brand for its authentic flavor and just the right kick.
Some restaurants serve fried wontons with a creamy mayo-based dipping sauce, which is also great. You can even spice it up with a dash of sriracha for an extra punch!
How To Fold Wontons
There are a few ways to fold wontons, and it all starts by placing the right amount of filling in the center of a wonton wrapper.
The most common and authentic fold is the Hong Kong-style wrap (rightmost). It forms a pouch with the edges gathered at the top, creating a sort of crown. This one’s perfect for beginners—it’s simple and easy! Just brush the edges with water and gather them at the top to form your pouch.
Another quick method is the triangle fold (middle). Fold the wrapper diagonally in half and seal the edges with water. It’s not as fancy as the Hong Kong-style wrap, but you can definitely crank out a lot of wontons in no time!
If you’re feeling a bit more adventurous, try the cat’s ears shape (leftmost). It takes a little more practice, but the result is totally 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!
Secrets To Perfectly Crispy Fried Wontons
- 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.
Yes! If you’re looking for a lighter option, you can definitely boil the wontons instead of frying them. Just drop the assembled wontons into a pot of boiling water and cook for about 4-5 minutes, or until they float to the top.
Yes. Steaming gives them a soft, tender texture—perfect if you’re after a lighter option. Just place the assembled wontons in a bamboo or metal steamer, making sure they’re not touching. Steam over boiling water for about 8-10 minutes, or until the filling is cooked through.
Yes, you can totally air fry the wontons! Just spray or brush them with a little oil to get that crispy texture. Preheat your air fryer to 375°F (190°C) and cook them for about 8-10 minutes, or until they’re golden and crispy. Don’t forget to flip them halfway through for that perfect crunch!
This fried wonton recipe has only 484 calories per serving.
What To Serve With Fried Wontons
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.
You wrap those dumplings, girl!
– Chubbypanda
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.
these small things r a favourite in many pubs here in KL
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.
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.
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.
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..
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!
Very pretty wontons! Looks yummy too!
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…;)