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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Wednesday, February 20, 2013

Chinese Fried Wontons

Chinese Fried Wontons Recipe

Chinese dumplings are probably one of the most convenient and versatile foods to keep around.

1- They go from frozen to appetizer or dinner in just a few minutes.

2- You can pan fry/steam (like potstickers/gyoza), deep fry, boil or steam.

3- They’ll store in the freezer for months. Dumplings are my emergency food (unexpected hungry visitors!), midnight snack (shhhh….don’t tell anyone) and my emergency dinner (crap! what can I make for dinner that takes 15 minutes?)

4- You can use any type of ingredient your little tummy desires. Shrimp, beef, lamb, tofu, mushroom, kale, spinach, carrots, etc. etc.

Chinese Fried Wontons Recipe

And if you make it a “dumpling party” where you invite your friends and family to fold up a crazy batch, it’s also entertainment :-) Not only can you eat them the same day, but everyone gets to take home a batch to store in the freezer.

Chinese Fried Wontons Recipe

I don’t deep fry the dumplings much, but if I’m frying up a batch of My Mother’s Famous Chinese Egg Rolls (and here’s a vegetable version), then we most definitely make double duty use of the oil to make Chinese Fried Wontons.

Chinese Fried Wontons Recipe

In this batch below, I used kale from the garden and ground turkey. But have fun, throw in whatever chopped vegetable that you like, whatever meat (or not) that you have on hand. Make up a big batch and save some for the freezer!

Chinese Fried Wontons Recipe Video

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Chinese Wonton Tips

  1. Vegetable: I used kale in my video, and kale is NOT a water-dense vegetable. If you are using a water dense vegetable, like Napa cabbage, spinach and even regular cabbage, you will want to get rid of as much water from the vegetable as possible to avoid soggy wonton. Shred or finely chop the vegetable and place in a large bowl. Sprinkle generously with salt and toss. Let sit for 10 minutes. The salt will draw out a lot of the moisture from the vegetable. Take a handful of the shredded vegetable and squeeze hard to discard the water.If you are using frozen spinach, defrost, then squeeze out and discard as much water as possible. No need to salt.
  2. If you want to boil the wonton instead of frying, bring a pot of water to boil. Add in a batch of wonton. When the water returns to a boil, pour in 1 cup of cool water. Bring to a boil again. Add one more cup of cool water. Bring to a boil. Repeat one more time. Now your wonton is ready. Same procedure if you are adding the wonton frozen into the water. Drain and serve with dipping sauce. Substitute broth for water if you want to serve wonton with the broth. Throw in some noodles and vegetables to make wonton noodle soup!
  3. Dipping sauces – I love ready-made chile sauces like Mae Ploy Sweet Chili Sauce, Lingham Chili Sauce, Chinese chili-garlic sauce or rooster sriracha sauce. You can also make your own.

Chinese Fried Wontons Recipe

Print

Chinese Fried Wonton Recipe

Servings: 50 wontons Prep Time: 25 minutes Cook Time: 10 minutes
chinese-fried-wontons-recipe-featured-1265

Ingredients:

1 pound ground meat (chicken, turkey, beef, lamb, pork)
1 tablespoon grated fresh ginger
2 cloves garlic, finely minced
1 stalk green onion, chopped
1 tablespoon soy sauce
2 tablespoons oyster sauce
2 cups finely chopped kale (leaf only) or vegetables of your choice
1/2 cup water
1 egg
50 wonton wrappers, defrosted
cooking oil for frying

Directions:

In a large bowl, add the meat, ginger, garlic, green onions, soy sauce, oyster sauce, curry powder and kale and mix well to combine. To make the egg wash, in a small bowl, add the water and egg and whisk with a fork.

To assemble the wontons, place a wonton wrapper flat in the palm of your hand. If frying, add 1 teaspoon of mixture to the center of the wrapper. If boiling, add 1 tablespoon of the mixture. Dip a finger in the egg wash, and paint all 4 edges with the wash. Fold the wonton in half, corner to opposite corner to make a triangle. Seal tightly all around. Make sure there are no air pockets or holes in the wonton. Fold the longer two triangle points together and seal to make the wonton shape.

Place folded wonton on a clean, dry plate or baking sheet and cover with plastic wrap to avoid drying out. When wontons are all folded, you can store or freeze.

To fry wontons, add 1 to 1 1/2 inches of cooking oil to a wok or pot. Heat the oil until it reaches 375F. Add a few wontons to the oil to fry, turning occasionally until they are golden brown. Remove them to a draining rack placed over a baking sheet so they can drain excess oil.

To boil wontons, see the recipe direction #6 from the Pork and Spinach Wontons recipe.

TO STORE:

- If you want to freeze the wonton, place all the UNCOOKED wonton flat on a plate. Do not crowd. Cover with plastic wrap and freeze. Once the wonton are frozen, you can gather them up and store in freezer bag. This ensures that the wonton freeze individually (otherwise if the wonton froze and stuck together, it would be nearly impossible to cook.

- When ready to cook frozen wonton, they can go from freezer to simmering broth. Follow exact same cooking instructions. Since the wonton is frozen, it will take longer time for the broth to return to a simmer -- so it's self timing!

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Chinese Fried Wontons Recipe

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54 Responses to “Chinese Fried Wontons”

  1. Bev @ Bev Cooks — 2/20/13 @ 1:27 pm

    I’d like to place an order for delivery. 25,634,798. Thank you.

  2. Nibaz — 2/20/13 @ 1:40 pm

    When you boil the wontons, why do you keep adding cool water?

    • SteamyKitchen — 2/20/13 @ 1:54 pm

      This method is “self timing” – because the number of wonton will vary and because I don’t know if you’re using frozen or fresh, it’s easier for to add 3 rounds of cool water. Frozen wonton will take longer to come back to a boil. Likewise, a big batch will take longer than a small batch.

      I hope that makes sense!

  3. Mags — 2/20/13 @ 3:19 pm

    Wow! Thank you Jaden.
    How do I make the wontons with a cream cheese or mascarpone filling?

  4. MyLittleThai — 2/20/13 @ 5:00 pm

    Could eat wontons every day, of the year! They’re so goo ^_^

  5. I love the idea of using kale. Thank you!

  6. Louise — 2/21/13 @ 4:55 pm

    Looks amazing! One question – how much curry powder do you use?

  7. Helana Brigman — 2/21/13 @ 6:22 pm

    THOSE LOOK AMAZING! I want to make some right now!

  8. These look delicious… I had to wipe the drool off my screen… hehehe

  9. mamaward — 2/23/13 @ 10:00 am

    Hi Jaden, Love your recipes. I’m a huge fan of wontons. What can I use to replace ingredients such as oyster or fish sauces. I am not a fan of fishy tastes or fish for that matter. Please help.

  10. Those look incredible. It makes me want to break out the fryer.

  11. I totally need to have a dumpling party! That may be the best kind of party. mmm :)

  12. Bob — 2/23/13 @ 4:46 pm

    Now that’s what I’m talking about. If only I could find frozen wonton wrappers around here, it’s disturbing difficult. I’ve made my own, but it’s kind of a pain.

  13. A classic! Have you to attempt my own wontons or dumplings…soon! Love and appreciate how you make all these classic dishes look so simple to make :)

  14. Chris — 2/26/13 @ 8:24 pm

    You just inspired me. I am going to use the meat from the last of this weekend’s smoked ribs to make some kind of a rib wonton. The gears of ma brain are a spinnin’.

  15. This looks so delicious right now! I love wontons! Although, I can’t say mine have ever turned out looking quite that nice.

  16. I love meat filled wontons, but it seems like alot of the commercial places are only selling cream cheese filled these days. Guess I’ll have to start making my own!

  17. Every since your cookbook arrived at my door I have been consumed with wanting to know everything about Again cooking! Thank you for the video too! you make them look so super easy! I’m going to be making some soon to stock the freezer with!

  18. These look amazing! Yum!

  19. Damien — 3/10/13 @ 4:56 pm

    I love chinese food. Thanks for that reciepe. It tasted great today :)

  20. Maricel Mayer — 3/13/13 @ 2:34 am

    Hi please help! I made some spring rolls the other day but used wonton wrappers instead by mistake… And to make it worst i freeze the whole thing but now they stick together… How can i deep fry them now? Should i deep fry the whole thing sticking together then separate them after frying? Or defrost them first then seperate before frying? Im afraid the wrapper will break apart… Please help! I need to make these for my son’s school tomorrow.

  21. SteamyKitchen — 3/14/13 @ 11:08 am

    Unfortunately, you can’t defrost them before frying, they’ll fall apart. You’ll just have to try to separate them while they are frozen or perhaps just slightly defrosted.

  22. Tanny — 3/25/13 @ 12:49 am

    Wow… it seems I can almost smell those cooking! Asian food is among the tastiest, for sure.
    ——————————————————
    I’ve seen “Easy Chicken Everywhere!” (have you?)

    • kitty kat — 11/12/13 @ 8:26 pm

      i agree delicous!!!!!

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  24. Sue — 5/6/13 @ 7:48 pm

    Can you deep fry the frozen wontons straight from the freezer or will the filling not cook thoroughly?

  25. My mom adores these fried wontons! She used to order them a lot when we were having dim sum. I bet these homemade ones taste even better.

  26. Pingback: Chinese Fried Wonton Recipe | Only Great Recipes

  27. Sue — 7/16/13 @ 3:40 pm

    How much curry powder do you use? You mention it in the recipe, but it’s not listed in the ingredient list.

  28. goldenvalley — 8/28/13 @ 9:06 am

    I don’t have words because I provided this recipe to my wife and she tries it at home and you know the test was awesome thanks.

  29. missfoodfairy — 8/30/13 @ 7:05 pm

    Yummy! I want some now please ;)

  30. Dia — 9/13/13 @ 7:12 am

    thanks for the recipe! And one question, I can’t seem to find ANY wonton skins from my local supermarket. Is it okay to use spring roll pastries instead?

  31. missmich — 10/1/13 @ 4:52 am

    how do you know when the meat is cooked ?

    • SteamyKitchen — 10/1/13 @ 7:27 am

      Once the filling turns brown, it’s cooked through. You can also cut into one of them to check for doneness and note the time.

  32. The Cocktail Lady — 10/22/13 @ 2:42 pm

    Great recipe and photos. Thank You, I just may try these!!

  33. Lynn Brick — 10/29/13 @ 9:44 am

    Can you cook (fry) these and the egg rolls before freezing, when ready to serve just pop them in the oven for 10-15 minutes?

  34. Pingback: Turkey and stuffing wontons with cranberry dipping sauce

  35. Dee — 12/4/13 @ 2:00 am

    Hi Jaden,

    Terrific recipe and blog! I’m glad I discovered your site because it’s hard to find good Asian recipes – especially for dishes I loved from my childhood! Thank you for posting.

  36. Tina Bussard — 2/19/14 @ 11:30 am

    I’ve had these on the to-try list for a while now and am so glad I did! We loved these! I used frozen spinach in place of the kale (kids/hubby not fans), added grated carrot and extra green onion and garlic. They were a huge hit! My eleven-year-old helped fold them so they were not nearly as pretty as yours — but devoured non-the-less!

  37. Pingback: Cream Cheese Wontons | Great Recipes Center

  38. Pingback: Recipe For Crispy Chinese Fried Wantons | DIY Home Things

  39. sandy — 3/12/14 @ 12:33 pm

    when did oil becomebroth confusing, thanks

  40. Kristoffer — 4/9/14 @ 10:33 am

    Good day! I would just like to ask if I can put frozen wontons directly in hot oil to deep fry? would it work or would it just splatter and all? Thank you so much!

    • SteamyKitchen — 4/10/14 @ 8:26 am

      Hi there! You can carefully slide the frozen wonton in the hot oil. Surprisingly, it doesn’t splatter much if you slowly slide them in.

  41. Alex — 5/12/14 @ 1:21 am

    I find out I couldn’t find one time straight from the freezer cause he always gets burnt I only could fry them when they are freshly made
    Is there a way to fry them straight from freezer

    • SteamyKitchen — 5/12/14 @ 9:47 am

      Yes, I fry them straight from freezer! Just add a minute to the frying time. Be careful when you slide them into the oil.

      If you are burning the wontons, turn your heat down. It means that the oil is too hot.

  42. Sanna — 7/3/14 @ 12:36 pm

    Just wanted to say thank you!
    this recipe is amazing, i sometimes cook those wont tons with friends and they always turn out perfect! :)

  43. sandy — 7/12/14 @ 11:58 pm

    I am so going to do this! I’ve made these before, steamed…never fried. And I’m gonna make a big old batch and freeze them as you suggested cause once you open those won-ton wrappers ya pretty much have to use them cause they do dry out even when in a plastic bag. I’ve cheated and used leftovers to make ravioli beforer though LOL. Works great…

  44. JKhanani — 8/4/14 @ 6:29 am

    is pound ground meat precooked?

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