Fried Wonton Recipe

Fried wonton recipe (pork) lovers, this crispy and flavorful appetizer is packed with juicy seasoned pork, wrapped in delicate wonton wrappers, and fried to golden perfection. These homemade pork wontons are easy to make and deliver that irresistible crunch you love from your favorite takeout, making them perfect for parties, snacks, or a fun family dinner.

Course Appetizer, Dinner

Cuisine Chinese

Keyword appetizers, chinese dinner, chinese food, easy appetizers, fried foods, fried wonton recipe, wonton

Prep Time 30

Cook Time 15

Total Time 45

Servings wontons

Calories 46kcal

Author Janine Waite

Ingredients

1 package wonton wrappers
1 can water chestnuts 8 ounce can drained and minced
1 medium carrot Sliced into matchstick shapes and boiled and minced.
4 green onions Thinly sliced (white and green parts)
1 lb ground pork
salt to taste
peper to taste
garlic powder to taste
1 egg Beaten (for sealing wonton wrappers)
2 cups cooking oil The oil should cover about an 1 inch or 1 1/2 inches of a pot.

Instructions

Step 1 – Prep the Vegetables
Slice the carrot into thin matchstick pieces, then boil until tender. Once softened, finely mince the carrots. Finely chop the water chestnuts and set everything aside.
Step 2 – Cook the Pork
In a skillet, cook the ground pork with a small amount of oil over medium heat until fully cooked. Drain any excess grease.
Step 3 – Create the Filling
Working in batches, pulse the cooked pork in a food processor until it has a fine, crumbly texture (not paste-like). Return the pork to the skillet and mix in the carrots, water chestnuts, and green onions. Season with salt, pepper, and garlic salt to taste. Let the filling cool slightly.
Step 4 – Fill the Wontons
Lay out 6–8 wonton wrappers at a time. Brush two edges with beaten egg. Place about 1 - 1½ tablespoons of filling in the center of each wrapper, then fold and press to seal tightly.
Step 5 – Fry Until Golden
Pour about 1½ inches of oil into a small to medium-sized pot and heat over medium-high heat. Test the oil by dropping in a corner of a wonton wrapper—if it bubbles quickly, it’s ready. Fry the wontons in batches, turning as needed, until golden brown and crispy. Transfer to a paper towel-lined baking sheet to drain.

Notes

This recipe makes a lot of wontons. If you don't need that many, slide the servings on the recipe card to the amount you want to make.

If you make the whole recipe, freeze uncooked wontons in a single layer, then transfer to a container. Fry them straight from frozen—just add a minute or two to the cooking time.

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