Wontons


With wonton wrappers available in just about every supermarket these days, restaurant quality wontons, potstickers and even Italian ravioli are a breeze to make at home.

The squares or rounds of dough are extremely easy to work with and can be filled with just about anything. Fillings can include any meat, seafood, veggie or cheese. Once shaped, they can be dropped into simmering broth for wonton soup, pan fried for pot stickers, steamed, or deep fried for crispy fried wontons appetizers like these. A deep fat fryer isn’t needed. Any wok or deep-sided pan that will hold 3-4 inches of oil safely will work just fine for frying these.

The most common fillings for these filled dumplings are made with a ground pork filling, but cream cheese mixed with crabmeat (Crab Rangoon) or whole small shrimp or chicken livers also make interesting fillings when deep-fried until crackly crisp. They can also be made with vegetarian fillings using finely shredded vegetables and mushrooms.

My favorite filling for crispy fried wontons is a basic ground pork mixture. I love Chinese mushrooms and have used them here, but they can be omitted entirely or substituted with a few tablespoons of grated carrot or finely minced water chestnuts.

Most packages of wonton wrappers contain 50-60 pieces and many brands have a diagram on the back illustrating the easy folding process. The uncooked wontons freeze extremely well. When I’m making these appetizers for a party, I always make a double or triple batch and freeze some for later use.

Crispy Fried Wontons
½ lb ground pork
3 dried Chinese mushrooms, soaked and finely minced
½ tsp finely grated fresh ginger
2 teaspoons soy sauce
½ tsp brown sugar
¼ tsp black pepper
¼ tsp Asian sesame oil
1 package wonton wrappers
1 egg, beaten
canola, peanut or vegetable oil for frying

Prepare the filling by combining all of the ingredients, except the wrappers, egg and frying oil. Mix thoroughly.

In a small bowl, whisk the egg with 1 teaspoon water.

Starting with two wrappers at a time, lay one wrapper on a flat surface (you’ll pick up speed as you go along). With a fingertip, moisten two sides of the wrapper with the beaten egg. Place about ¼ teaspoon filling in the center as shown. Do not overfill or they will be difficult to shape. Fold the corners over, pressing out excess air. Press firmly to seal.

The wontons can be used just as they are at this point or can be folded into the traditional wonton shape by lightly moistening two corners with egg and pressing them together to join.

As each wonton is formed, place on a cookie sheet lined with wax paper. The wontons can be frozen at this stage for later use, if desired, refrigerated until ready to cook for 24 hours or cooked right away.

To fry, heat 3-4 inches of oil over medium high heat (around 375 degrees).

Carefully slide or lower each wonton into the oil. Fry in batches without crowding until golden brown all over. Drain on paper towels.

Can be served warm right away but will stay perfectly crisp for several hours to serve at room temperature.

Suggested dipping sauces include small bowls of teriyaki sauce, Asian chili sauce, soy sauce or a ginger/soy/sesame oil combination.

Makes about 50-60 wontons

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    • Maria A.
    • June 19th, 2014

    Can I mix ground pork and cream cheese to do these instead of crab? also ~ have had sweet crean cheese like filled ones at a chinese buffet

    • Sure, you can fill these with anything you like.But I’d pre-cook, drain and cool the ground pork before mixing it in with the cream cheese before using it for the filling so the filling isn’t too greasy. And don’t overfill the wontons. The wrappers won’t seal properly if the edges get greasy and your filling will ooze out when you fry them.

  1. It’s really amazing

    Thanks for the recipe, i would like to try it :)

    • Ruth
    • April 27th, 2012

    Looks good. I will try this recipe this weekend.

    • Aly
    • April 13th, 2012

    Can you make them with rice wrappers?

    • I’ve never done won-tons with rice papers, but I have made eggrolls with them and fried them. The texture is a bit different than the wrappers made with wheat, but very good. I would think the rice wrappers might be a bit trickier to work worth. But with a little trial & error and some patience I would think rice wrappers could be used. They are certainly a good choice if you are avoiding gluten.

      Please report back if you do use rice wrappers and let us all know. I’d be very interested in your results! Great question!

  2. I always wanted to make my own wontons but was nervous on how to do it. Now I definitely know what to do. Thanks so much for posting this. I can’t wait to try it.

  3. Lovely photos! Your wontons look really delicious

    Raymund

    http://angsarap.wordpress.com

  4. i love wanton too especially with noodles sprinkled with onion leaves.

  5. MMM I love using wonton wrappers!

    Last year I filled them with almond butter and bananas then served them with warm chocolate for dipping. DIVINE!

    but most recently I made these: rocking veggie rolls http://eatingwithsole.wordpress.com/2010/11/06/rock-n-veggie-rolls/
    they were soooo great!

  6. These sound / look great. Really inspiring, i’m definitely going to have a go at making some

  7. For crab ragoons I take onion and chive cream cheese, garlic powder, and imitation crab meat. Makes a perfect side to fried rice or lo mein.

  8. Yum I love wontons. And you are right in saying that they are so versatile! I have used the wrappers to make steamed pork and prawn dumplings, potato and ricotta ravioli and even blueberry dumplings!

  9. Yum! Do you have a recipe for a crab filling, maybe, for non-meat eaters?

    • Although I haven’t tested it, I don’t see why you couldn’t substitute crab (real or imitation)in the recipe here, perhaps just omitting the sugar. And then there’s the classic Crab Rangoon filling which is a filling made with crab and cream cheese. I have made this recipe using minced shrimp in place of the pork and they were very good. A single amall, whole, raw shrimp also makes an interesting filling.

  10. You never cease to amaze me your own fried wontons! You really can make anything at all your so talented! I wouldnt know the first thing about this kind of food.. never had these… being allergic to onions I havent experienced to many foods mixed… but love these wrappers they would house just about anything would love to see crab and cheese in them, maybe I will just try and attempt that someday! thanks for the inspriation these dont have any onions! I love it!

    • Hey there Claudia!…If you make ravioli (and I suspect you can) you can make these. That must be just awful being allergic to onions, they’re everywhere.

    • Laurel
    • February 9th, 2011

    These look amazingly good! Thanks for the recipe! I’d love for you to submit this to the M&T Spotlight: http://www.makeandtakes.com/spotlight

  11. So pretty. What a great snack.

  12. Wontons like these are some of my favorite appitizers at pretty much any Chinese restaurant. Can’t wait to try these at home!

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