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Wontons

Chinese · Starter · Medium

Wontons

Total
1 hr 5 min
Prep
40 min
Serves
8
Calories
330
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Crisp folded wrappers enclose pork, ginger and finely chopped vegetables, with a soy-vinegar dip for the golden edges.

A small spoonful of filling helps fried wontons cook evenly before their thin wrappers darken. Finely chopped vegetables blend into the pork, while ginger and sesame oil season the center without making it wet.

Press the air out before sealing each parcel and keep unused wrappers covered. A steady oil temperature gives the filling time to cook while the edges turn crisp.

CrispySavoryPartyDairy-freeNut-free

Method

  1. Mix ground pork, garlic, ginger, 1 tbsp soy sauce, sesame oil, carrot, celery stalk and scallions until evenly combined. Lay out a few wonton wrappers and keep the rest under a barely damp towel.

  2. Place a heaped teaspoon of filling in each wrapper. Moisten two adjacent edges with water, fold into a triangle and press out trapped air. Bring the long corners together and pinch to seal.

  3. Heat vegetable oil in a deep saucepan to 350°F (175°C), no more than half filling the pan. Fry wontons in five batches for each until golden and the pork centers reach 160°F. Drain on a rack.

  4. Mix remaining soy sauce and rice vinegar for dipping. Serve the wontons while their wrappers are crisp.

Forkue tips

  • Keep the filling portions small; overstuffed wontons can brown before the pork cooks through.

Storing and reheating

Refrigerate fried wontons for up to 3 days and re-crisp at 375°F (190°C). Freeze uncooked wontons in a single layer for up to 2 months, then bag.

Kitchen gear

Deep saucepanTop picks on AmazonFrying thermometerTop picks on Amazon
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Nutrition per serving, estimated

330Calories
14gProtein
31gCarbs
17gFat

Wontons: FAQ

Can I boil them?

Yes. Simmer gently for about 5 minutes until the filling reaches 160°F; the wrappers will be soft rather than crisp.

Why do they open while frying?

A dry or floury edge may not seal. Moisten lightly, press firmly and remove trapped air before joining the corners.

How do I store and reheat Wontons?

Refrigerate fried wontons for up to 3 days and re-crisp at 375°F (190°C). Freeze uncooked wontons in a single layer for up to 2 months, then bag.

How long does Wontons take?

About 1 hr 5 min in total: 40 min prep and 25 min cooking.

What do I need to make Wontons?

The key ingredients are ground pork, garlic, ginger, soy sauce, sesame oil and carrot, plus pantry basics.

Any tips for Wontons?

Keep the filling portions small; overstuffed wontons can brown before the pork cooks through.

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