fried wonton recipe
The Best fried wonton recipe
Fried wontons are also surprisingly healthy for what they are. The dumplings themselves are packed with lean protein and veggies, and the crispy exterior comes from a light batter that’s easy on the cholesterol. Plus, they’re so customizable—swap the filling for shrimp, chicken, or even just veggies if you’re watching what you eat. It’s a great way to get everyone eating more whole foods without them even realizing it. And honestly? The fact that they’re so versatile makes them perfect for any occasion—whether you’re serving them at a holiday feast or just as a fun, interactive snack for the kids.
Classic Homemade Fried Wontons
A crispy, golden fried wonton wrapper filled with savory pork and vegetables, perfect for dipping in a tangy sauce. These bite-sized dumplings are easy to make from scratch and pack a satisfying crunch.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/4 cup ice water
- 1 lb ground pork
- 1 cup shredded cabbage
- 1 green onion, finely chopped
- 1 tsp ginger, grated
- 1 clove garlic, minced
- 1 cup tomato sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
👨🍳Directions
-
1
Mix flour, salt, and ice water in a bowl until a soft dough forms. Knead lightly, then rest for 15 minutes. -
2
Roll the dough thinly (about 1/16-inch thick) and cut into 2-inch circles. Place a small spoonful of pork filling in the center of each circle, fold into a half-moon shape, and seal edges. -
3
Heat oil in a frying pan over medium-high heat. Fry wontons in batches until golden and crispy, about 3–4 minutes per side. -
4
Drain on paper towels. Mix sauce ingredients in a bowl and serve with fried wontons.
🔧Equipment
- Mixing bowls
- Rolling pin
- Parchment paper
- Frying pan
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Homemade Fried Wontons Works
❓ Frequently Asked Questions About Fried Wontons
1. What is the best way to store leftover fried wontons?
Store leftover fried wontons in an airtight container at room temperature for up to two days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a bag or container. Thaw completely in the refrigerator before reheating.
2. Can I make wonton wrappers from scratch, or should I use store-bought?
Store-bought wonton wrappers are convenient for beginners. If you prefer homemade wrappers, you’ll need to mix flour, water, and a pinch of salt into a stiff dough, roll it out thinly, and cut into squares. Homemade wrappers can be slightly more delicate and may require extra care when filling and sealing.
3. Why do my wontons turn out soggy instead of crispy?
Soggy wontons often happen when the wrappers absorb too much liquid from the filling. Use a slightly drier filling—reduce the amount of broth or water in the mixture—and ensure the wrappers are rolled tightly to minimize gaps. Also, avoid overfilling the wrappers, as excess filling can make them steam instead of crisp.
4. How do I ensure the wonton wrappers stay pliable while rolling?
Keep your hands warm by lightly rubbing them with a bit of oil or by holding them over a warm (not hot) surface. If the wrappers feel too stiff, lightly dampen the edges with a spray bottle of water before rolling. Avoid pressing too hard, as this can make them brittle.
