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Fried Wontons
5 from 24 votes

Fried Wontons

Fried Wontons filled with seasoned ground pork combine a savory filling with a crispy golden wrapper. The pork mixture features scallions, sesame oil, soy sauce, Shaoxing wine, and spices. The filled wontons are sealed carefully to avoid spills and are shaped in two traditional styles. They are fried until crisp, offering a contrast between the crunchy exterior and juicy, flavorful pork inside. Multiple dipping sauces provide sweet, spicy, and savory options.

Prep Time
1 hr 30 mins
Cook Time
20 mins
Total Time
1 hr 50 mins
Servings: 12
Calories: 164 kcal
Course: Appetizer
Cuisine: Chinese

Ingredients

For the wontons:
  • 12 oz. ground pork (340g)
  • 2 tablespoons scallions finely chopped
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1/2 teaspoon sugar
  • 1 tablespoon peanut oil or canola oil
  • 2 tablespoons water (plus more for sealing the wontons)
  • 1/8 teaspoon white pepper
  • 40-50 wonton wrappers 1 pack, medium thickness
For the Sweet Apricot Dipping Sauce:
  • 2 tablespoons apricot jam
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon rice wine vinegar
For the Honey Sriracha Dipping Sauce:
  • 2 tablespoons honey
  • 2 tablespoons sriracha
For the Sweet Soy Dipping Sauce:
  • 1 ½ tablespoons soy sauce light
  • 1 tablespoon sugar (dissolved in 1 tablespoon hot water)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon sesame seeds optional, toasted

Instructions

    Cup of Yum
  1. Start by making the filling. Simply combine the ground pork, chopped scallions, sesame oil, soy sauce, wine (or sherry), sugar, oil, water, and white pepper in a bowl. Whip everything together by hand for 5 minutes or in a food processor for 1 minute. You want the pork to look a bit like a paste.
  2. To make the wontons, take a wrapper, and add about a teaspoon of filling. Overstuffed wontons will pop open during the cooking process and make a mess. Use your finger to coat the edges with a little water (this helps the two sides seal together).
  3. For shape #1:
  4. Fold the wrapper in half into a rectangle, and press the two sides together so you get a firm seal. Hold the bottom two corners of the little rectangle you just made, and bring the two corners together, pressing firmly to seal. (Use a little water to make sure it sticks.)
  5. Shape #2:
  6. Fold the wonton in half so you have a triangle shape. Bring together the two outer corners, and press to seal (you can use a little water to make sure it sticks).
  7. Keep assembling until all the filling is gone (this recipe should make between 40 and 50 wontons). Place the wontons on a baking sheet or plate lined with parchment paper to prevent sticking.
  8. At this point, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to Ziploc bags once they’re frozen. They’ll keep for a couple months in the freezer and be ready for the fryer whenever you’re ready.
  9. To conserve oil, use a small pot to fry the wontons. Fill it with 2 to 3 inches of oil, making sure the pot is deep enough so the oil does not overflow when adding the wontons. Heat the oil to 350 degrees, and fry in small batches, turning the wontons occasionally until they are golden brown.
  10. If you have a small spider strainer or slotted spoon, you can use it to keep the wontons submerged when frying. This method will give you the most uniform golden brown look without the fuss of turning them. Remove the fried wontons to a sheet pan lined with paper towels or a metal cooling rack to drain.
  11. To make one or all of the sauces, simply mix the respective ingredients in a small bowl, and you’re ready to eat!

Notes

  • Yields approximately 40-50 wontons; nutritional details exclude dipping sauces.
  • Carefully seal wontons with water on edges to prevent filling from leaking during frying.
  • Use medium-thickness wonton wrappers for optimal wrapper texture and frying results.
  • Prepare dipping sauces to complement varying flavor preferences with sweet, spicy, and savory options.

Nutrition Information

Calories 164kcal (8%) Carbohydrates 15g (5%) Protein 7g (14%) Fat 8g (12%) Saturated Fat 2g (10%) Cholesterol 23mg (8%) Sodium 243mg (10%) Potassium 105mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 10IU (0%) Vitamin C 0.4mg (0%) Calcium 16mg (2%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 164

% Daily Value*

Calories 164kcal 8%
Carbohydrates 15g 5%
Protein 7g 14%
Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 23mg 8%
Sodium 243mg 10%
Potassium 105mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 10IU 0%
Vitamin C 0.4mg 0%
Calcium 16mg 2%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.