Fried Wontons

Fried Wontons Recipe

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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
  • 8
    green onions, minced
  • 2 Tbsp
    soy sauce
  • 2 tsp
    rice wine vinegar
  • 2 tsp
    sherry wine
  • 1 pkg
    wonton wrappers
  • 1
    egg, beaten
  • ·
    canola oil for frying

How to Make Fried Wontons


  1. Combine prok, shrimp, water chestnuts, onions, soy sauce, rice wine vinegar and sherry wine in a large bowl. Let sit for 1/2 an hour.
  2. Working 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.
  3. Repeat 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.
  4. Preheat 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.
  5. Once 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. :)

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About Fried Wontons

Course/Dish: Meat Appetizers

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