With a savory ground pork filling and crispy golden outside, this Fried Wonton recipe brings classic Chinese takeout flavor to the table in just 30 minutes. Serve with sweet and sour sauce for a quick, easy appetizer.
Whenever we order Chinese, there’s always a bit of an argument over what appetizer to order. Some family members want cream cheese rangoon and some want egg rolls. The one thing everyone agrees on, though, is that we must order fried wontons.
I resisted making them at home for a while because it just seemed like a lot of work. But once I finally made this fried wonton recipe, I realized how quick and easy it actually was. I can now whip up a whole batch of these in the time it would take to order takeout and since the recipe makes about 40 wontons, there’s always some left to pop in the freezer for later. That’s a win for everyone!
Why These Pork Fried Wontons Are So Good
- Flavorful, juicy filling. The combination of ground pork with green onions, soy sauce, and sesame oil, plus aromatics and seasonings, is so good. It’s umami and savory with a bit of nuttiness from the sesame oil. Plus, since they fry quickly, the pork stays nice and juicy.
- Crispy outside. Fried wontons should be crispy and crunchy, not soggy. The outsides of these crisp up to perfection and have that golden outside you get with takeout.
- Quick & easy. It takes about 10 minutes to assemble these and just a couple of minutes to fry them. Folding the wonton wrappers is much quicker and easier than I was expecting, too!
Ingredient Notes
The great thing about this copycat Chinese-takeout recipe is that it requires just a handful of basic ingredients. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.
- Ground pork – Plain ground pork is ideal over sausage because it has a more mild flavor and doesn’t create as much grease.
- Green onions – Thinly sliced so that they evenly distribute throughout the mixture.
- Soy sauce – Adds the salty umami flavor to the mixture.
- Sesame oil – Adds a bit of nuttiness.
- Cornstarch – Helps bind the filling together and keep the pork moist.
- Salt & pepper
- Ginger paste – I prefer ginger paste in this recipe because it’s easier to mix in.
- Minced garlic – Fresh garlic will always add more flavor than jarred.
- Wonton wrappers – These are usually found in the refrigerated produce section.
- Vegetable oil – Or other neutral oil, for frying.
How To Make Fried Wontons
These wontons are easier to assemble than you might think! And they fry in just a couple of minutes. The printable instructions can be found in the recipe card below.
- Make the filling. Mix the pork, green onions, soy sauce, sesame oil, cornstarch, spices, and aromatics in a bowl until evenly combined.
- Assemble. Lay a wrapper on a clean surface. Add a teaspoon of filling to the center. Moisten the edges of the wrapper. Fold diagonally, pressing the edges to seal, and then fold the two bottom corners of the triangle together and press to seal. Repeat with all the wrappers and filling.
- Fry. Heat 2 inches of oil over medium heat to 350F. Fry in batches for 2-3 minutes per side, until golden and crispy. Transfer to a paper towel-lined plate to drain.
- Enjoy. Serve warm with the desired dipping sauce.
Can I Make These In The Oven?
Yup! Even though they’re called fried wontons, they can also be cooked in the oven. Just bake at 400F for 12-15 minutes. Be sure to flip halfway through and brush lightly with oil before baking so that they get golden and crispy on the outside.
Fried Wonton Variations
There are lots of ways to customize this recipe. Variations may not be traditional but they sure are yummy!
- Try another ground meat. Ground turkey and chicken both work well in place of the ground pork. Ground beef tends to be a bit too greasy.
- Add shrimp. Make a seafood version by mixing finely chopped shrimp into the pork mixture or swapping all the pork for a combination of chopped shrimp and crab.
- Add more texture. Finely chopped water chestnuts or mushrooms can be mixed in with the pork for added texture and flavor.
- Crab rangoon wontons. Crab rangoon are typically folded into triangles, but there’s no reason you can’t take the filling from my crab rangoon recipe and use it in the wontons.
- Adjust the seasonings. Feel free to add more spices or seasonings by adding a splash of sriracha, some Chinese 5 spice, hoisin sauce, or oyster sauce. Play around with what you have in the fridge!
Tips & Tricks
Here are a few tips for making these pork fried wontons for the first time.
- Do not overfill. A teaspoon of filling won’t look like a lot when you put it on the wrapper but if you add extra, it won’t close properly.
- Fully close the wontons. Make sure to press the edges of the wonton wrappers firmly to prevent them from opening while frying. It helps to lightly moisten the edges.
- Don’t let the wrappers dry out. Keep the wrappers covered with a damp towel while assembling to prevent them from drying out.
- Fry in batches. The number of wontons you can fry at a time will depend on the size of your pan. Be sure to leave space between them so that each side can cook evenly.
- Keep the temperature even. Use a thermometer to maintain the oil temperature at 350°F (175°C). Be sure to let it come back to temperature before starting a new batch if it drops.
What To Serve Them With
We like to serve this fried wonton recipe with sweet and sour sauce for dipping. Soy sauce and chili garlic sauce are also great options.
These make a great side or appetizer for any other Chinese takeout recipe. Our favorites include bourbon chicken, Panda Express orange chicken, and dynamite shrimp.
Make Ahead & Storage
- Make ahead: The wontons can be assembled and stored in the fridge for up to a day. They also freeze well. To freeze, assemble the wontons and freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Fry directly from frozen, adding an extra minute to the cooking time.
- Leftovers: Store leftover fried wontons in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 375°F (190°C) for 5-7 minutes to restore crispiness.
Fried Wontons
Ingredients
- 1 pound ground pork
- ¼ cup green onions thinly sliced
- 1 Tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon ginger paste
- 1 teaspoon minced garlic
- 12 ounces square wonton wrappers
- Vegetable oil for frying
- Sweet and sour sauce for serving (optional)
Instructions
- In a large mixing bowl, combine the ground pork, green onions, soy sauce, sesame oil, cornstarch, salt, pepper, ginger, and garlic. Mix until well combined.
- Lay a wonton wrapper on a clean surface. Place about 1 teaspoon of the mixture in the center of the wrapper.
- Moisten the edges of the wrapper with water using your finger or a small brush. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal. Then, fold the two bottom corners of the triangle together and press to seal. Repeat with the remaining wrappers and filling.
- Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).
- Fry the wontons in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and crispy.
- Remove the wontons with a slotted spoon and drain on a plate lined with paper towels.
- Serve warm with sweet and sour sauce, if desired. Enjoy!
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