fried wontons

This fried wonton recipe is tender wrappers stuffed with ground pork, mushrooms and seasonings, then deep fried to crispy golden brown perfection. An authentic restaurant style appetizer that&#x27;s sure to earn you rave reviews!

Fried Wonton Recipe

pork

shiitake mushrooms (finely minced)

onions

soy sauce

sesame oil

cornstarch

salt

pepper

ginger

garlic

square wonton wrappers

vegetable oil

sweet chili sauce

Place the pork, mushrooms, green onions, soy sauce, sesame oil, cornstarch, salt, pepper, ginger and garlic in a large bowl. Stir until thoroughly combined.

Place one wonton wrapper on a flat surface. Keep the remaining wrappers covered so that they don&#x27;t dry out. Brush the two edges of the wonton wrapper farthest away from you with water.

Place 3/4 teaspoon of the pork mixture onto the center of the wrapper. Fold the wrapper over  into a triangle shape, then bring the two bottom corners together to make a purse shape. Use a bit of water to &quot;glue&quot; the bottom corners together.

Repeat the process with the remaining wrappers and filling.

Heat 3 inches of oil in a large deep pot to 375 degrees F.

Fry 6-8 of the wontons at a time for 3-5 minutes or until golden brown. Drain on paper towels and repeat the process with the remaining wontons.

Serve immediately, with a side of sweet chili sauce if desired.

Fried wontons – Homemade, crispy and delicious wontons with simple everyday ingredients. Learn how to make wontons with this easy Chinese recipe.

Fried Wontons Recipe

lb (0.2kg) ground pork, chicken or turkey

lb (0.1kg) shrimp, chopped into small pieces

white pepper

pack store-bought wonton wrappers

vegetable oil,

In a bowl, mix the ground pork, shrimp,...

In a bowl, mix the ground pork, shrimp, soy sauce, sesame oil and white pepper together. Stir to combine well to form a sticky filling.

To wrap the wontons, lay a piece of...

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 of the wrapper. (Use 1 teaspoon filling if you are a beginner.) Dip your index finger into the sealing water and trace it on the outer edges of the wonton wrapper.

You can wrap the wontons three ways. To...

You can wrap the wontons three ways. To make a triangle, just fold it up to form a triangle. Pinch the edges to seal tight. To make them into the pretty shape (far left in the above picture), just pull the two corners of the triangle down so one overlaps the other, pinch and seal with water. To make them into Hong Kong style wonton (far right in the above picture), please watch my video at the top of this post.

Heat up some oil for deep-frying. Once the...

Heat up 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.

https://mediavine-res.cloudinary.com/video/upload/igj3md1wzddh2nlozlva.mp4

Fried Wontons

One of my favourite ways to enjoy dumplings is by either steaming or boiling these and finishing it off with what I like to call the best dumpling sauce - with the perfect balance of savoury, heat, bit of sweetness and acidity. Let’s not forget the aromatics that really take it up a notch!

Steamed Dumplings with The Best Dumpling Sauce

water

tbsp doubanjiang ((see notes))

tbsp chili oil

2-3 tsp sugar (, adjust to desired sweetness)

tbsp vinegar rice

tsp sesame oil

tsp sesame seeds

tsp minced garlic

scallions and coriander

Mix the sauce ingredients together. Feel free to adjust to your taste and desired spice level.

Boil or steam the dumplings from fresh or frozen. If you’re using frozen dumplings, no need to thaw. I simply line my bamboo steamer with parchment paper and steam my dumplings for 12-15 mins. If boiling, do the same and leave your pot of water to boil. Then place the dumpling directly from frozen and leave them to cook until these float up. Remove from the water.

Use the sauce as a dip or pour it over your bowl of dumplings or wontons. Garnish with more coriander and scallions, if desired. You can finish it with more chili oil or sauce if desired. Enjoy!

https://www.youtube.com/watch?v=UNNQjXI6U44

I used frozen dumplings for this that I steamed directly (no need to thaw)!!

And in case you're looking for a homemade vegan dumpling recipe, you can check here: https://thefoodietakesflight.com/vegetable-potstickers-vegan-how-to-make-dumpling-wrappers/ 

#dumplings #asmr #shorts

The best way to enjoy dumplings? Steamed dumplings with the best sauce (at least in my opinion!) 🥟

Fried wontons are a easy-to-make crispy, crunchy, delicious appetizer. Your guests will be talking about these fried wontons long after the party's over!

pork ((340 grams))

scallions

shaoxing wine ((or dry sherry))

sugar

peanut or canola oil

water ((plus more for sealing the wontons))

40-50 Wonton skins ((1 pack, medium thickness))

apricot jam

rice wine vinegar

honey

Sriracha

sugar ((dissolved in 1 tablespoon hot water))

Worcestershire sauce

sesame seeds ((optional))

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.

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).

For shape #1:

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.)

Shape #2:

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).

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.

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.

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.

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.

To make one or all of the sauces, simply mix the respective ingredients in a small bowl, and you’re ready to eat!

Chinese dumplings, especially Chinese Fried Wontons, are probably one of the most convenient and versatile foods to keep around. A crispy, crunchy, and delicious appetizer that&#x27;s a real crowd pleaser.

Chinese Fried Wonton Recipe

ground meat (chicken, turkey, beef, lamb, pork)

garlic (finely minced)

onion

oyster sauce

kale (leaf only or vegetables of your choice)

wonton wrappers (defrosted)

cooking oil

In a large bowl, add the meat, ginger, garlic, green onions, soy sauce, oyster sauce, curry powder and kale and mix well to combine. To make the egg wash, in a small bowl, add the water and egg and whisk with a fork.

To assemble the wontons, place a wonton wrapper flat in the palm of your hand. If frying, add 1 teaspoon of mixture to the center of the wrapper. If boiling, add 1 tablespoon of the mixture. Dip a finger in the egg wash, and paint all 4 edges with the wash. Fold the wonton in half, corner to opposite corner to make a triangle. Seal tightly all around. Make sure there are no air pockets or holes in the wonton. Fold the longer two triangle points together and seal to make the wonton shape.

Place folded wonton on a clean, dry plate or baking sheet and cover with plastic wrap to avoid drying out. When wontons are all folded, you can store or freeze.

To fry wontons, add 1 to 1 1/2 inches of cooking oil to a wok or pot. Heat the oil until it reaches 375F. Add a few wontons to the oil to fry, turning occasionally until they are golden brown. Remove them to a draining rack placed over a baking sheet so they can drain excess oil.

To boil wontons, see the recipe direction #6 from the Pork and Spinach Wontons recipe.

When it comes to fried wontons, you can never have too many.But, if you’ve somehow found yourself with a few extra of these mouth-wateringly crispy starters, you may be wondering if you can store and reheat them later.You’re in luck.I’ve tried out four different reheating methods, and I’m confident that I’ve discovered the best way to keep your wontons crispy on the outside and moist and tender on the inside.

The BEST Way To Reheat Fried Wontons

portion fried wontons

Preheat your oven to 350°F (180°C).

Spray your wontons with a light coating of cooking oil.

Arrange them on a wire rack (set over a baking sheet).

Heat them in the oven for 5 to 10 minutes.

Once crispy and warm, remove and serve immediately.

Pinsec Prito are Asian dumplings fried to perfection and served with sweet and sour sauce. They&#039;re crispy, tasty, and sure to be a hit with guests of all ages!

Pinsec Frito

Large shrimp, peeled and minced

Chinese sausage, minced

Kinchay (Chinese parsley), chopped

Garlic,

Ginger,

Soy sauce

Salt

Pepper

Egg, well beaten

wonton wrappers

canola oil

Combine filling

In a large bowl, combine pork, shrimp, Chinese sausage, kinchay, garlic, ginger, soy sauce, salt, pepper and egg until well-distributed.

Separate wrappers

Separate wrappers into individual sheets and lay flat on a working board in a diamond shape.

Make wontons

Spoon a teaspoon of meat mixture on the middle of wrapper, moisten the sides with water, and fold diagonally into a triangle shape. Press edges to completely seal.

In a heavy-bottomed wide pan, heat about 2 inches deep of oil. Add wontons batches and deep-fry, turning once or twice, for about 3 to 5 minutes or until meat is fully cooked and wrappers are golden and crisp.

Serve

With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet. Serve hot with sweet and sour sauce

Homemade crispy fried wonton recipe Chinese style with pork and shrimp as the filling. Perfect as an appetizer for parties.

Fried wonton recipe with pork and shrimp

ground pork

shrimp (see nnote)

green onions, finely chopped

tbsp light soy sauce

tbsp Shaoxing wine

tsp salt

Cornstarch slurry for sealing

Sufficient vegetable oil

tbsp black vinegar

tsp Sichuan chili oil

tsp sugar

Mince the pork.

Soak the shrimp in salt water and with...

Soak the shrimp in salt water and with some baking soda for ten minutes. After that, rinse with water and cut them into small pieces.

Add the seasonings:  light soy sauce, Shaoxing wine,...

Add the seasonings:  light soy sauce, Shaoxing wine, ground white pepper, sesame oil,  salt, and cornstarch to the ground pork. Mix well, lift the meat paste, and throw it back into the bowl repeatedly to break down the connective tissue. The meat will become tender and cohesive after that.

Mix with the chopped green onions and shrimp.

Place a small spoonful of the filling at...

Place a small spoonful of the filling at the center of the wonton skin (wrapper). 

Constitute a thick cornstarch slurry as gum to...

Constitute a thick cornstarch slurry as gum to apply to all sides of the wrappers.

Then, squeeze and fold all the edges of...

Then, squeeze and fold all the edges of the wrappers and join together. Alternatively, after placing the filling right at the center, fold the corner of one end to join with the other corner of the opposite corner. This way, it will form a perfect triangle shape. After that, join both of the opposite ends of the triangle together. (Please refer to the video for demonstration.)

Fill the deep fryer or a large wok...

Fill the deep fryer or a large wok with vegetable oil at least 1 inch deep.

When the oil temperature has reached medium-high heat,...

When the oil temperature has reached medium-high heat, place the wontons carefully into the hot oil and deep-fried 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 all the wontons have turned golden brown,...

After all the wontons have turned golden brown, remove them immediately from the hot oil with a slotted spoon or spider strainer. Transfer them to a paper towel to absorb the excess oil.

Combine all the ingredients for the dipping sauce...

Combine all the ingredients for the dipping sauce in the recipe. 

Warm the mixture in the microwave to ensure...

Warm the mixture in the microwave to ensure the sugar and salt dissolve. Mix well

https://mediavine-res.cloudinary.com/video/upload/kknc1fedzlrcykanyvwn.mp4

Chinese New Year is fast approaching, and what better way to celebrate than by making some fried wontons as a snack during the festivities? 

In this video, I will show you how to make deep-fried wontons using store-bought wrappers. Since there will be plenty of kitchen work during this special occasion, I will not make the wonton wrappers from scratch. Instead, I will spend more time with my friends and family, enjoying the Chinese New Year.

I will stick to the simple recipe primarily based on what most wonton noodle restaurants in Hong Kong follow.  The main ingredients are a combination of shrimp and ground pork. I will also add some green onions but not add things like cabbage or Chinese chive in this recipe. 


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Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/fried-wonton-recipe/ )

Ingredients for wontons
200g ground pork
200g shrimp, soak with 1/2teaspoon of salt and 1/4 teaspoon of baking soda, cut into small pieces
2 stalks green onions, finely chopped
1 tbsp light soy sauce
1 tbsp Shaoxing wine
1 tsp sesame oil
1/8 tsp ground white pepper
1/4 tsp salt
1 packet of store-bought wonton wrappers
Cornstarch slurry for sealing
Sufficient vegetable oil for deep frying

Ingredients for Dipping sauce:
2 tbsp light soy sauce
1 tbsp black vinegar
1 tsp Sichuan chili oil
1 tsp sugar
1/4 tsp salt


Method:

Make the wonton filling
- Mince the pork.
- Soak the shrimp in salt water and with some baking soda for ten minutes. After that, rinse with water and cut them into small pieces.
- Add the seasonings:  light soy sauce, Shaoxing wine, ground white pepper, sesame oil,  salt, and cornstarch to the ground pork. Mix well, lift the meat paste, and repeatedly throw it back into the bowl to break down the connective tissue. The meat will become tender and cohesive after that.
- Mix with the chopped green onions and shrimp.
Wrap the wontons
- Place a small spoonful of the filling at the center of the wonton skin (wrapper). 
- Constitute a thick cornstarch slurry as gum to apply to all sides of the wrappers.
- Then, squeeze and fold all the edges of the wrappers and join together. - - Alternatively, after placing the filling right at the center, fold the corner of one end to join with the other corner of the opposite corner. This way, it will form a perfect triangle shape. After that, join both of the opposite ends of the triangle together. (Please refer to the video for demonstration.)
Deep-fry the wontons
- Fill the deep fryer or a large wok with vegetable oil, at least about 1 inch deep.
- When the oil temperature has reached medium-high heat, place the wontons carefully into the hot oil and deep-fried 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 all the wontons have turned golden brown, remove them immediately from the hot oil with a slotted spoon or spider strainer. - Transfer them to a paper towel to absorb the excess oil.
Make a dipping sauce for the wontons
- Combine all the ingredients for the dipping sauce in the recipe. 
- Warm the mixture in the microwave to ensure the sugar and salt dissolve. Mix well

#friedwonton 
#friedwontonrecipe
#crispyfriedwonton


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Fried wonton recipe with pork and shrimp filling

These three-ingredient cream cheese wontons are crispy, creamy, and completely irresistible. Pair them with sweet chili sauce for an extra kick, or enjoy them as is. A tasty appetizer and easy to make!

Cream Cheese Wontons

oz cream cheese

Wonton wrappers

Vegetable oil

Sweet chili sauce (optional)

Fill the wontons

Place about a teaspoon of cream cheese in the center of each wonton wrapper. I simply snip the corner off the cream cheese package and squeeze a small dollop of cream cheese directly onto the wonton wrapper.

Fold the wontons

Brush the edges of the wonton with water using your finger or pastry brush. Bring in the opposite corners together. Pinch to seal. Repeat with the other pair of corners. Pinch all the seams together to seal.

Deep fry the wontons

In a deep pan or fryer, heat oil to 350°F. Make sure the oil is deep enough to fully submerge the wontons. Add a few wontons at a time to the hot oil. Fry for one and a half minutes, or until they’re golden and crispy, turning occasionally for even cooking. The wontons tend to float so push down with a large utensil. Remove and drain on paper towels or wire rack. Repeat until all wontons are fried.

immediately for best results, either as is or with a side of chili sauce for dipping.

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Top 9 fried wontons recipes from across the web

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The most viewed fried wontons recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine