Crispy Fried Wontons: Easy Homemade Recipe for Crispy Bites

This fried wonton recipe features tender wrappers filled with seasoned ground pork and mushrooms, then deep-fried until crispy and golden. It’s an authentic, restaurant-style appetizer that’s sure to impress.

My family loves Chinese food, and I’ve recreated several favorite restaurant dishes at home, including lettuce wraps, orange chicken, and these savory fried wontons.

Have you tried a fried wonton at a Chinese restaurant? If not, you’re missing a delightful combination: savory pork filling wrapped in a crisp shell. Assembling the wontons takes a bit of time, but the result—fresh, crunchy bites—is well worth the effort.

How do you make fried wontons?

Making wontons at home is straightforward and enjoyable. Mix ground pork with finely minced mushrooms, sliced green onions, soy sauce, toasted sesame oil, cornstarch and seasonings until combined. Put a small spoonful of filling in the center of a square wonton wrapper, fold and seal the wrapper, and repeat. Fry the wontons briefly in hot oil until golden and crisp, then serve immediately with your favorite dipping sauce.

Fried wonton tips and tricks

• Fold wontons however you prefer. The instructions below describe a purse-style fold, but you can fold the wrapper into a simple triangle if that’s easier.
• Prepare the filling up to one day in advance and keep it refrigerated.
• Use a frying thermometer to keep oil at the right temperature. Too hot and the wrappers will burn; too cool and the wontons will absorb excess oil and become greasy.
• Serve with sweet chili sauce, gyoza sauce, sweet-and-sour sauce, or any Asian-style dipping sauce you like.
• Wontons are best fresh, but leftovers can be stored in the refrigerator and reheated in the oven to restore crispness.

How to fold a wonton

Place a wonton wrapper on a flat surface as a diamond, with one point toward you. Add about 3/4 teaspoon of filling in the center. Moisten the two edges of the side farthest from you with a little water, then fold the bottom point up to meet the top point to form a triangle. Press to seal.

Bring the two lower corner points of the triangle toward you, slightly indenting the filling pocket with your thumbs. Dab a drop of water on one corner and press the two corners together to form a small ring or purse-shaped wonton. Repeat until all wrappers are filled.

Fried Wonton Variations

This recipe is flexible—try these variations to suit your pantry or preference.

• Protein: Ground pork is classic, but ground chicken or turkey also work.
• Flavorings: Add sriracha, Chinese five-spice, hoisin sauce, oyster sauce, or fresh herbs for different flavor profiles.
• Vegetables: Shiitake mushrooms are recommended, but button mushrooms or finely shredded cabbage can be used instead.

What is the difference between a dumpling and a wonton?

Dumpling is a broad term for dough wrapped around a filling and appears in many cuisines, from Polish pierogies and Italian tortellini to Indian samosas and Japanese gyoza. Wontons are a specific Chinese dumpling made with thin wonton wrappers and typically filled with pork, shrimp, or other savory mixtures. They are especially popular in southern China.

Can you fry frozen wontons?

Frying frozen wontons is not recommended. If you freeze uncooked wontons for later use, thaw them completely in the refrigerator before frying and blot any excess moisture with paper towels so the oil doesn’t splatter and the wontons crisp properly.

Once you try these golden bites, you’ll likely want to make them often to enjoy the freshest, crispiest wontons around.

More Asian recipes

• Kung Pao Chicken
• Shrimp Fried Rice
• Chicken Lo Mein
• Crab Rangoon
• Sweet and Sour Chicken