- \n
- Why This Recipe Works<\/a><\/li>\n\n\n\n
- Step-by-step instructions<\/a><\/li>\n\n\n\n
- Tips to Make Better Fried Wontons<\/a><\/li>\n\n\n\n
- Frequently Asked Questions About Fried Wontons<\/a><\/li>\n\n\n\n
- Other related recipes to the deep-fried crispy wontons<\/a><\/li>\n<\/ol>\n\n\n\n
Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n
![\"\"](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2024\/01\/fried-wontons-1.jpeg\")
<\/figure>\n\n\n\nWhy This Recipe Works<\/h2>\n\n\n\n
This fried wonton recipe focuses on simple techniques and well-balanced ingredients.<\/p>\n\n\n\n
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- Classic flavor combination<\/strong> \u2013 The mix of ground pork and shrimp creates a rich filling, giving that authentic restaurant-style taste.<\/li>\n\n\n\n
- Well-balanced texture<\/strong> \u2013 Mixing the filling until it becomes slightly sticky helps it bind better, resulting in a tender and juicy interior after frying.<\/li>\n\n\n\n
- Crispy wrapper, light finish<\/strong> \u2013 Thin wonton wrappers fry up quickly into a light, crisp shell without feeling heavy or oily.<\/li>\n\n\n\n
- Proper frying technique<\/strong> \u2013 Frying at the right oil temperature ensures the wontons turn golden and crispy while sealing in the juices, preventing a dry or greasy result.<\/li>\n<\/ul>\n\n\n\n
Simple seasoning approach<\/strong> \u2013 Keeping the seasoning minimal allows the natural flavor of pork and shrimp to stand out.<\/p>\n\n\n\n
Step-by-step instructions<\/h2>\n\n\n\n
1. How to make the wonton filling<\/h4>\n\n\n\n
There is no rigid rule on what to include in the wonton filling, but most Cantonese like to make pork wontons and shrimp wontons. I will use a mix of both in this fried wonton recipe.<\/p>\n\n\n\n
Besides the traditional fillings I use, you can creatively put anything you like as the filling. Some popular ingredients are Chinese chives, sesame seeds, water chestnuts, and even cream cheese. Lastly, substitute the ground pork with ground chicken meat if you do not eat pork.<\/p>\n\n\n\n
Below are the steps to prepare the wonton filling:<\/h4>\n\n\n\n
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- Mince the pork with some fat.<\/li>\n\n\n\n
- Soak the shrimp in salt water and with some baking soda for ten minutes. It helps to turn the shrimp meat into a crunchy. After that, rinse with water and cut them into small pieces.<\/li>\n\n\n\n
- Mix with the chopped green onions and the seasonings: light soy sauce<\/a>, Shaoxing wine<\/a>, ground white pepper, sesame oil<\/a>, salt, and cornstarch.<\/li>\n<\/ol>\n\n\n\n
Note<\/strong>: This is a simplified version of wonton. For a more authentic wonton recipe, please refer to the article on this food blog, which provides a more complex recipe for making Hong Kong-style soup noodles.<\/p>\n\n\n\n
2. An easy way to wrap the wontons<\/h4>\n\n\n\n
Wonton wrappers are thinner than egg roll wrappers or dumpling wrappers. Please read the labels carefully before you purchase them. You should get it in the refrigerator section in most local grocery stores or Asian markets.<\/p>\n\n\n\n
Since the wonton wrappers are quite fragile, please handle them carefully and cover them with a damp cloth or plastic wrap after removing them from the packaging, as they can quickly become dry and brittle.<\/p>\n\n\n\n
![\"How](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2024\/01\/Fried-wonton-1-wrapped-wonton.jpeg\")
<\/figure>\n\n\n\nSteps to wrap the wontons<\/h4>\n\n\n\n
Wrapping the wontons is very easy. The easiest way is to place a small spoonful of the filling at the center of the wonton skin (wrapper). Then, squeeze and fold all the edges of the wrappers and join them together. This will likely be the shape you are familiar with if you get it from Chinese restaurants, as they want to make it as fast as possible.<\/p>\n\n\n\n
Since you are making it yourself at home, you can put more effort into making it even prettier. What you can do is, after placing the filling right at the center, fold the corner of one end to join with the other corner of the opposite end. This way, it will form a perfect triangle shape. After that, join both of the opposite ends of the triangle together. <\/p>\n\n\n\n
Tip to wrap the wontons<\/h4>\n\n\n\n
Whatever shape you want to make, there are two basic techniques that you need to follow. The first is to squeeze out all the air between the filling and the wrapper. This way will remove all the possible air pockets inside the filling, which can cause the wontons to break during deep-frying. The second important step is to constitute a thick cornstarch slurry as a gum to stick the wrapper together while folding. This step will help ensure the wrapper does not open up during deep frying.<\/p>\n\n\n\n
![\"Homemade](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2024\/01\/Fried-wonton-5-wrapped-wonton.jpeg\")
<\/figure>\n\n\n\n3. Deep-fry the wontons<\/h3>\n\n\n\n
Fill the deep fryer or a large wok with vegetable oil, peanut oil, or any oil with a high smoking point suitable for deep-frying. The depth of the oil should be at least 1 inch.<\/p>\n\n\n\n
When the oil temperature has reached medium-high heat, place the wontons slowly into the hot oil and deep-fry for about 2 to 3 minutes until golden. Do not move the wontons around in the hot oil for the first half a minute, as you want to wait until the wrapper starts to harden. After that, use a chopstick to lightly push them around and turn them over to ensure they are evenly cooked.<\/p>\n\n\n\n
After all the wontons have turned golden brown, remove them immediately from the hot oil with a slotted spoon<\/a> or spider strainer.<\/a> Transfer them to a paper towel<\/a> to absorb the excess oil.<\/p>\n\n\n\n
Note: <\/h4>\n\n\n\n
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- You can use the air fryer<\/a> to fry the wontons. It will save you a lot of oil and be healthier, as you may only need one to two teaspoons. The main difference is that they will not be as crispy as deep-fried in hot oil.<\/li>\n\n\n\n
- If you do not like deep-frying the wontons, you can use them to make wonton noodle soup instead. I also have a separate article on wonton soup<\/a> that you can refer to.<\/li>\n<\/ul>\n\n\n\n
4. Make a dipping sauce for the wontons<\/h4>\n\n\n\n
These wontons are so crispy and delightful that they can be served without dipping sauce. However, most restaurants serve them with a dipping sauce since they are quite dry. If you want to save time and make it simple, just purchase the sweet chili sauce<\/a> as the dipping sauce. Otherwise, follow the instructions below to make a simple Sichuan-style dipping sauce. <\/p>\n\n\n\n
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- Combine two tablespoons of light soy sauce, two tablespoons of Chinese black vinegar<\/a>, two teaspoons of Sichuan chili oil<\/a>, one teaspoon of sugar, and 1\/4 teaspoon of salt in a small bowl.<\/li>\n\n\n\n
- Stir until all the sugar and salt are melted. <\/li>\n<\/ol>\n\n\n\n
That is the simple homemade Sichuan-style sauce for your crispy fried wontons.<\/p>\n\n\n\n
5. How to store the fried wontons<\/h4>\n\n\n\n
Since I make these wontons in advance, I intend to keep them in the freezer and only deep-fry them during the Chinese New Year. <\/p>\n\n\n\n
To do that, after wrapping all the wontons, arrange them in a single layer in a baking tray<\/a> lined with a baking sheet<\/a>. Then, place the wontons in the freezer until all are frozen. After that, remove them from the freezer and transfer them to an airtight container<\/a> or Ziploc bag<\/a>. By doing so, the wontons will not stick together and can be kept in the freezer for more than a month.<\/p>\n\n\n\n
To enjoy this delicious appetizer, remove it from the freezer and deep fry the frozen wontons directly in hot oil. There is no need to wait until the wontons return to room temperature before deep-frying.<\/p>\n\n\n\n
![\"Fried](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2024\/01\/Fried-wonton-recipe-Bs.jpeg\")
<\/figure>\n\n\n\nTips to Make Better Fried Wontons<\/h2>\n\n\n\n
Here are some simple tips to help you get the best results when making fried wontons.<\/p>\n\n\n\n
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- Well-balanced filling<\/strong> \u2013 Use a good mix of pork and shrimp to achieve both richness and natural sweetness in the filling.<\/li>\n\n\n\n
- Proper portion control<\/strong> \u2013 Do not overfill the wontons, as smaller portions cook more evenly and reduce the risk of bursting during frying.<\/li>\n\n\n\n
- Secure sealing<\/strong> \u2013 The edges must be properly sealed with water, and any trapped air must be pressed out to prevent leakage.<\/li>\n\n\n\n
- Good texture mix<\/strong> \u2013 Mix the filling until slightly sticky so it holds together well and produces a more tender bite after cooking.<\/li>\n\n\n\n
- Correct oil temperature<\/strong> \u2013 Ensure the oil is hot enough before frying so the wontons cook quickly and turn crispy without becoming greasy.<\/li>\n\n\n\n
- Fry in small batches<\/strong> \u2013 Avoid overcrowding the pan to maintain consistent oil temperature and even browning.<\/li>\n\n\n\n
- Proper draining<\/strong> \u2013 Let the fried wontons rest on a rack or paper towel to remove excess oil and keep them crisp for longer.<\/li>\n<\/ul>\n\n\n\n
Frequently Asked Questions About Fried Wontons<\/h2>\n\n\n\n
Can I prepare the wontons ahead of time?<\/strong>
<\/strong>Yes. You can assemble the wontons in advance and keep them in the refrigerator for a few hours before frying. For longer storage, freeze them in a single layer first, then transfer to a bag or container. Fry directly from frozen without thawing.<\/p>\n\n\n\nWhy are my wontons bursting during frying?<\/strong>
<\/strong>This usually happens when the wrappers are not sealed properly or the oil temperature is too high. Make sure to press out any air when sealing and check that the edges are fully closed.<\/p>\n\n\n\nCan I bake or air-fry instead of deep-frying?<\/strong>
<\/strong>Yes, both options work. Baking or air frying produces a lighter version, though the texture will be less crispy compared to deep frying. Lightly brush with oil before cooking for better color and crunch.<\/p>\n\n\n\nWhat dipping sauce goes well with fried wontons?<\/strong>
<\/strong>Common choices include sweet chili sauce, soy sauce with a little vinegar, or even a simple garlic soy dipping sauce. It depends on your preference for sweet, tangy, or savory flavors.<\/p>\n\n\n\nCan I change the filling ingredients?<\/strong>
<\/strong>Yes. While pork and shrimp is the classic combination, you can adjust based on preference. Some people add water chestnuts, mushrooms, or scallions for extra texture and flavor.<\/p>\n\n\n\nOther related recipes to the deep-fried crispy wontons<\/h2>\n\n\n\n
If you love this fried wonton recipe, I want to introduce you to other recipes featured on this food blog.<\/p>\n\n\n\n
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- Wonton soup<\/a><\/strong> is one of the most popular Chinese noodles available. Since part of my family lives in Hong Kong, I have savored the best wonton noodles available. Here is the original recipe for preparing the authentic Hong Kong wonton noodles.<\/li>\n\n\n\n
- If you like dim sum, here is my recipe for preparing a famous dim sum called shumai.<\/a><\/strong><\/li>\n<\/ul>\n\n\n
- Proper portion control<\/strong> \u2013 Do not overfill the wontons, as smaller portions cook more evenly and reduce the risk of bursting during frying.<\/li>\n\n\n\n
- Stir until all the sugar and salt are melted. <\/li>\n<\/ol>\n\n\n\n
- If you do not like deep-frying the wontons, you can use them to make wonton noodle soup instead. I also have a separate article on wonton soup<\/a> that you can refer to.<\/li>\n<\/ul>\n\n\n\n
- You can use the air fryer<\/a> to fry the wontons. It will save you a lot of oil and be healthier, as you may only need one to two teaspoons. The main difference is that they will not be as crispy as deep-fried in hot oil.<\/li>\n\n\n\n
- Well-balanced texture<\/strong> \u2013 Mixing the filling until it becomes slightly sticky helps it bind better, resulting in a tender and juicy interior after frying.<\/li>\n\n\n\n
- Step-by-step instructions<\/a><\/li>\n\n\n\n