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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.

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Fried Wontons Recipe

  • Author: Bobby


  • 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 ounces) package wonton wrappers
  • 12 eggs (beaten, for sealing)
  • Oil (for deep frying)




  1. In a large bowl combine pork, garlic, ginger, soy sauce, sesame oil, carrots, celery, and green onions. Stir to mix.
  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.
  3. Fold over to form a triangle and seal the edges tightly with your finger. Repeat until all the wrappers and/or filling are used.
  4. Heat oil in a deep fryer to 375 degrees. Deep fry in batches until golden brown. Drain on paper towels.


  1. chan says:

    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. 🙂

  2. Bobby says:

    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).

  3. Shirley says:

    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

  4. Amy says:

    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!

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