Fried Wontons Recipe

I just tried Chinese fried wontons at the buffet last week and they were delicious. So, of course I had to make them at home. The ones I had at the buffet were filled with juicy pork and had an intense ginger flavor. These are a nice change from
crab rangoons. The wontons are filled with ingredients such as pork, carrots, celery, garlic and ginger. The wontons get a lot of their flavor from garlic, ginger and soy sauce. If you are a fan of Asian food, you know the combination is fantastic. There are many ways to fold wontons. I folded them into a bag shape but the easiest way is to fold them into a triangle. This recipe will make about 50 fried wontons and makes a great appetizer for any party or event. Serve with your favorite sweet and sour sauce. Enjoy.

1lb ground pork
3 garlic cloves (chopped)
1 teaspoon fresh ginger (grated)
1 tablespoon soy sauce
1 teaspoon sesame oil
3 carrots (finely diced)
3 celery stalks (finely chopped)
6 green onions (finely chopped)
1 (12 ounce) package wonton wrappers
1-2 eggs (beaten, for sealing)
Oil (for deep frying)

Cooking Instructions:

Step 1: In a large bowl combine pork, garlic, ginger, soy sauce, sesame oil, carrots, celery, and green onions. Stir to mix.
Step 2: In a bowl beat eggs. Lay out a wonton wrapper and place a heaping teaspoon of the filling into the center of the wrapper. Brush egg on 2 edges on one side of the wrapper. Fold over to form a triangle and seal the edges tightly with your finger. Repeat until all the wrappers and/or filling are used.
Step 3: Heat oil in a deep fryer to 375 degrees. Deep fry in bathes until golden brown. Drain on paper towels.
(Makes about 50 wontons)


9 Responses to “Fried Wontons Recipe”

  1. Larry — August 6, 2009 @ 5:29 pm

    What a great recipe. I tried this recipe and it was great!

  2. HoneyB — August 6, 2009 @ 6:27 pm

    Looks like a recipe I am going to have to try! Yummy!

  3. chan — August 6, 2009 @ 7:01 pm

    This is pretty much exactly the way I make it. But I add a little bit of white sugar. Just a little tip, I ususally grate the carrots and mince the celery and wrap the wontons with the filling still raw. Usually for any kind of wontons/dumplings you leave the filling raw (something I learned from my Chinese grandma). It keeps the meat juicier. 🙂

  4. Cheryl in AL — August 7, 2009 @ 5:33 am

    So does the deep-frying cook the pork? Or should it be precooked?

  5. Bobby — August 7, 2009 @ 7:27 am

    Sorry for the confusion. The pork should be put into the wontons raw like chan stated. The reason the meat is pre-cooked in the picture is because I wasn’t using pork (the meat department was out).

  6. Gourmet Food — August 9, 2009 @ 7:25 am

    Please also post the recipe for the dipping sauce as I can’t get the ratio of soy just right!

  7. Shirley — August 28, 2009 @ 7:34 pm

    These Chinese recipes you have posted in the last few news letters are outstanding. Keep them coming, a great favorite of mine.

    I try many of your recipes, now started a card file, and make notes to myself

  8. Amy — March 2, 2010 @ 6:46 am

    I made these for a party and i couldn’t fix them fast enough! They were the star of the buffet! Thanks so much for a great recipe!

  9. robert — June 8, 2011 @ 6:00 am

    wonderful and so easy to make just ideal for a buffet

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