Fried Wontons
Crispy, golden wontons with a savory pork-and-scallion filling—these hand-folded beauties go from counter to table in under an hour. Served with a trio of dipping sauces, they're the perfect party appetizer or game-day snack.
| Amount | Ingredient |
|---|---|
| Oil temperature too low | Wontons absorb excess oil, turning greasy and heavy instead of crisp and light. Use a thermometer. Let the oil return to 350°F between batches. If in doubt, err on the hot side. |
| Sealing without removing air | Trapped air pockets expand in the hot oil, causing the wonton to burst and leak filling. Press firmly around the filling before sealing the edges. Push out any visible air bubbles. |
| Crowding the pot | Oil temperature plummets; wontons steam instead of fry and stick together. Fry 6–8 wontons at a time. Give them room to float and move. |
| Serving cold or late | Wontons lose their shatter-crisp texture within minutes of leaving the oil. Time your frying so wontons go straight to the table. Hold in a warm oven on a wire rack if absolutely necessary. |
Homemade wontons are one of those things that seem intimidating until you make them once. The dough is just flour, salt, and water—rolled paper-thin through a pasta machine—and the filling is a fragrant mixture of seasoned ground pork, scallions, and rice wine. Folding takes a little practice, but the basic triangle shape comes together quickly (and any imperfections just add to the rustic charm). Flash-fried at 350°F, these wontons turn shatteringly crisp in about 2 minutes, with a juicy, flavorful center that stays tender. Paired with fiery chili sauce and sweet-and-sour dipping sauce, they disappear fast—so make plenty.
For the Wonton Dough
For the Filling
For Frying and Serving
All produce is medium size unless specified. Use standard US measuring cups and spoons.
🥘 Equipment
- Pasta machine (or rolling pin and patience)
- Large pot, Dutch oven, or deep fryer (for deep frying)
- Chef's knife and cutting board
- Small bowl of water (for sealing wontons)
- Rimmed baking sheet lined with parchment paper (for holding assembled wontons)
- Spider strainer or slotted spoon
- Paper-towel-lined plate
- Instant-read or deep-fry thermometer
- Clean kitchen towel
📋 Preparation
Step 1 — Make the Wonton Dough (15 minutes, plus 10 minutes rest)
In a large bowl, whisk together the flour and salt. Make a well in the center and pour in the warm water. Using a fork or your fingers, gradually draw the flour into the water until a shaggy dough forms.
Turn the dough out onto a lightly floured work surface and knead until smooth and elastic—about 8 minutes. The dough should feel supple, not sticky. If it's too dry, add water 1 teaspoon at a time; if too wet, dust with a little more flour.
Wrap the dough in plastic wrap or cover with a clean kitchen towel and let it rest at room temperature for 10 minutes. This relaxes the gluten, making the dough easier to roll out.
The resting step is non-negotiable—it relaxes the gluten so the dough rolls paper-thin without snapping back.
Step 2 — Prepare the Filling (5 minutes)
While the dough rests, combine the ground pork, rice wine, minced scallions, salt, pepper, and soy sauce (if using) in a medium bowl. Mix with a fork or your hands until just combined—do not overmix or the filling will become tough.
Cover and refrigerate until ready to use.
Step 3 — Roll and Cut the Wonton Wrappers (10 minutes)
Divide the rested dough into 4 equal pieces. Keep the pieces you're not working with covered under the towel to prevent drying.
Flatten one piece into a rough rectangle. Run it through a pasta machine on the widest setting (usually #1). Fold the dough in half, dust with flour, and run it through again on the same setting. Repeat this fold-and-roll once more, then continue rolling through progressively narrower settings until you reach the thinnest setting (usually #6 or #7). The dough should be thin enough to see your hand through.
Lay the rolled sheet on a lightly floured surface. Using a sharp knife or pastry wheel, cut into 3½-inch (8–10 cm) squares. You should get about 6 squares per sheet (24 total from all 4 pieces). Cover the cut squares with a clean kitchen towel to prevent drying.
If you don't have a pasta machine, roll the dough by hand with a rolling pin, working from the center outward, until it's about 1/16 inch (1.5 mm) thick. It takes a little longer but works beautifully.
Step 4 — Assemble the Wontons (10 minutes)
Working with one wonton square at a time (keep the rest covered), place about 1 heaping teaspoon of filling in the center of the square. Dip your finger in water and moisten the edges of the square.
Fold the square in half diagonally to form a triangle, pressing firmly around the filling to seal and pushing out any air pockets. The sealed edges should be about ¼ inch (6 mm) wide around the filling.
Bring the two pointed ends (at the base of the triangle) together, overlapping them slightly. Moisten one tip with water and press to seal—this creates the classic wonton shape with a little tail.
Place the assembled wonton on the parchment-lined baking sheet and cover with a clean, slightly damp kitchen towel. Repeat with the remaining squares and filling.
Press out all air when sealing—trapped air expands during frying and can cause the wonton to burst open in the oil.
Step 5 — Fry the Wontons (15 minutes)
Pour the oil into a large pot, Dutch oven, or deep fryer to a depth of about 2 inches (5 cm). Heat over medium-high heat until the oil reaches 350°F (175°C) on an instant-read or deep-fry thermometer.
Working in batches of 6 to 8 wontons (do not crowd the pot), carefully slide the wontons into the hot oil. Fry, turning occasionally with a spider strainer or slotted spoon, until deep golden brown and crispy on all sides—about 2 minutes.
Transfer the fried wontons to the paper-towel-lined plate to drain. Return the oil to 350°F between batches.
Maintaining the oil temperature is critical. If the oil is too cool, the wontons absorb oil and turn greasy; if too hot, they brown before the filling cooks through. Use a thermometer and adjust the heat between batches.
Step 6 — Serve
Arrange a bed of lettuce leaves on a large serving platter. Pile the crispy wontons on top. Serve immediately with chili sauce and sweet-and-sour sauce on the side for dipping.
Wontons are best eaten within minutes of frying—they lose their crunch as they cool. If you need to hold them, keep them in a warm (200°F) oven on a wire rack for up to 15 minutes.
🧑🍳 Chef's Tips
- Use ground pork with some fat (at least 20%) — lean pork makes dry, dense wontons. The fat keeps the filling juicy and flavorful through the quick fry.
- Don't overfill. A heaping teaspoon is plenty—too much filling makes the wontons hard to seal and causes them to burst open in the oil.
- Keep assembled wontons covered. Wonton wrappers dry out fast. Cover them with a slightly damp (not wet) kitchen towel to keep them pliable.
- Test the oil temperature with a scrap of dough. If it sizzles immediately and floats to the surface within 2–3 seconds, the oil is ready. If it sinks, wait another minute.
- Work in small batches. Adding too many wontons at once drops the oil temperature below 325°F, resulting in greasy, soggy wontons. Six to eight at a time is the sweet spot.
- Shaoxing rice wine is traditional, but dry sherry is an excellent pantry-friendly substitute. Do not use mirin (too sweet) or cooking wine (too salty).
- Chill the filling briefly if your kitchen is warm—cold filling is easier to portion and less likely to make the wrappers soggy.
❌ Common Mistakes
| Mistake | Why It Hurts | The Fix |
|---|---|---|
| Dough is too thick | Thick wrappers cook unevenly—the outside burns before the filling is done, or the wrapper stays doughy. | Roll to the thinnest setting on your pasta machine. You should be able to see your hand through the dough. |
💡 Variations
| Variation | How To |
|---|---|
| Shrimp and Pork Filling | Replace half the ground pork (4 oz) with 4 oz peeled, deveined shrimp, minced finely. Add 1 teaspoon grated ginger and 1 tablespoon chopped cilantro. |
| Chicken Wontons | Substitute ground chicken for the pork. Add 1 teaspoon sesame oil and 1 tablespoon finely chopped shiitake mushrooms for extra flavor. |
| Vegetarian Wontons | Replace the pork with a mixture of finely chopped napa cabbage (squeezed dry), shiitake mushrooms, grated carrot, and firm tofu. Season with soy sauce, sesame oil, and ginger. |
| Boiled Wontons (Wonton Soup) | Instead of frying, drop the assembled wontons into simmering chicken broth and cook for 3–4 minutes until they float. Serve in bowls with broth, sliced scallions, and a drizzle of sesame oil. |
| Spicy Sichuan Wontons | Toss the fried (or boiled) wontons with a sauce of 2 tablespoons chili oil, 1 tablespoon black vinegar, 1 teaspoon soy sauce, 1 teaspoon sugar, and minced garlic. Top with toasted sesame seeds and sliced scallions. |
| Make-Ahead Freezer Method | Assemble wontons, arrange in a single layer on a parchment-lined baking sheet, and freeze until solid (about 1 hour). Transfer to a freezer bag. Fry directly from frozen—add 30–45 seconds to the cooking time. |
❄️ Storage & Leftovers
| Method | Details |
|---|---|
| Refrigerator (Assembled, Uncooked) | Assemble wontons and refrigerate on a parchment-lined baking sheet, covered with plastic wrap, for up to 4 hours. Do not let them sit overnight—the wrappers will absorb moisture from the filling and turn gummy. |
| Freezer (Assembled, Uncooked) | Freeze on a baking sheet until solid (about 1 hour), then transfer to a zip-top freezer bag. Keep for up to 3 months. Fry directly from frozen, adding 30–45 seconds to the cooking time. Do not thaw before frying. |
| Reheating Fried Wontons | Reheat on a wire rack in a 350°F oven for 5–7 minutes. Do not microwave—it turns them rubbery. Better yet, just fry a fresh batch from the freezer stash. |
🍷 Wine Pairing
| Wine | Why |
|---|---|
| Riesling (Kabinett or off-dry) | The slight sweetness and high acidity of an off-dry Riesling cut through the rich, fatty pork filling and balance the heat from chili sauce. A classic pairing with crispy Asian fried foods. |
| Prosecco or Cava | The bubbles and crisp acidity refresh the palate between bites of rich, savory wonton. The slight sweetness of Prosecco works especially well with sweet-and-sour sauce. |
| Grüner Veltliner | A peppery, citrusy white from Austria with bright acidity that stands up to both the richness of the pork and the heat of chili oil. Its subtle white pepper notes echo the scallion seasoning. |
| Sauvignon Blanc (New Zealand) | High acidity and grassy, herbal notes cut through the fried wrapper and complement the scallion and soy flavors. Avoid oaked versions—they're too heavy. |
| Pale Ale or Pilsner | If you prefer beer, a crisp lager or hop-forward pale ale is an excellent match. The carbonation and bitterness cut the grease and refresh the palate. |
🥗 Suggested Side Dishes
- Simple cucumber salad with rice vinegar, sesame oil, and a pinch of sugar
- Hot and sour soup or egg drop soup
- Steamed edamame with sea salt and chili flakes
- Quick-pickled carrots and daikon for refreshing crunch
- Soy-dressed baby bok choy or gai lan (Chinese broccoli)
- Crispy spring rolls for a double-fry appetizer spread
📊 Nutrition (per serving, estimated)
| Calories | Protein | Fat | Carbs | Fiber |
|---|---|---|---|---|
| 350 | 16 g | 18 g | 30 g | 1 g |
Nutrition is an estimate based on 6 wontons per serving. Values will vary with oil absorption, pork fat content, and portion size.
❓ Frequently Asked Questions
Can I use store-bought wonton wrappers instead of making the dough from scratch?
Absolutely. Look for square wonton wrappers (3½-inch) in the refrigerated section of most supermarkets (usually near the tofu or produce section). One 14 oz package contains about 50 wrappers—more than enough. Skip the dough ingredients and start at Step 2. Note that store-bought wrappers are thinner and dry out faster, so keep them covered with a damp towel at all times.
Why did my wontons burst open in the oil?
Three common culprits: (1) you overfilled them, (2) you didn't press out the air before sealing, or (3) the edges weren't moistened enough. Next time, use less filling, press firmly around it to expel air, and make sure the entire edge is moistened with water before folding.
Can I bake these instead of frying?
Yes, but they won't be as shatteringly crisp. Brush the assembled wontons with vegetable oil and bake on a wire rack set over a baking sheet at 400°F for 12–15 minutes, flipping halfway through. They'll be golden and crunchy but not as airy and delicate as the fried version.
What's the best oil for frying wontons?
Peanut oil is ideal—it has a high smoke point (450°F) and a neutral flavor. Vegetable, canola, and avocado oil also work well. Avoid olive oil (too low a smoke point) and sesame oil (too strong a flavor).
Can I use a different meat for the filling?
Absolutely. Ground chicken, turkey, or a combination of pork and shrimp are all excellent. If using a lean meat like chicken or turkey, add 1 teaspoon of sesame oil to compensate for the lack of fat.
My dough is too sticky / too dry. Help!
Flour and humidity vary widely. If the dough is too sticky, knead in more flour 1 tablespoon at a time. If it's too dry and crumbly, add warm water 1 teaspoon at a time. The finished dough should be smooth, supple, and not at all tacky.
🔗 Related Recipes
- Classic Egg Rolls with Pork and Shrimp
- Crispy Spring Rolls (Chả Giò)
- Potstickers (Guotie) with Pork and Ginger
- Siu Mai (Open-Faced Pork and Shrimp Dumplings)
- Wonton Soup with Bok Choy
- Spicy Sichuan Chili Oil Wontons (Hongyou Chaosou)
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Photo reference: `vol1_43.png` — A generous platter of golden, crispy fried wontons arranged on a bed of fresh green lettuce leaves. Small dipping bowls of vibrant red chili sauce and glossy sweet-and-sour sauce flank the platter. Warm golden-hour lighting, shallow depth of field, steam rising from the freshly fried wontons. Rustic ceramic serving ware on a wooden tabletop.
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 1: Pasta Perfetto
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.