Fried Wontons Recipe

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Fried Wontons

Jessica Hannan


Made this up when I over anticipated how many wontons I needed for soup. I souped some, pot stickered some and fried the rest!
This could be tedious to make, but any thing that needed to be minced went into the mini chopper one ingredient at a time and then into the bowl

★★★★★ 1 vote
30 Min
30 Min


1/2 lb
ground lean pork
4 oz
shrimp, minced
1/4 c
water chestnuts, minced
green onions, minced
2 Tbsp
soy sauce
2 tsp
rice wine vinegar
2 tsp
sherry wine
1 pkg
wonton wrappers
egg, beaten
canola oil for frying


1Combine prok, shrimp, water chestnuts, onions, soy sauce, rice wine vinegar and sherry wine in a large bowl. Let sit for 1/2 an hour.
2Working one at a time, place 1 teaspoon filling on wonton wrapper, off center. I point a corner up and just put it a little more to the top then in the middle.
Wet 2 edges (that meet at a corner) with egg, and fold the wonton wrapper over, to create a triangle instead of a square. Press the 'glued" edges with a fork.
3Repeat until you run out of fillings or wonton, which ever comes first. Make sure not to have the wontons touching once assembled, or they will stick.
4Preheat oil on a deep pot over medium high heat. I used a small pot and about 1/2 a bottle of oil, and cooked 4 at a time.
5Once oil is hot, place how ever many will comfortably fit in pan, and cook until golden brown and crispy. I think I cooked them for 2-3 minutes, but watch carefully. :)

About this Recipe

Course/Dish: Meat Appetizers