Name: Fried Wontons
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Chinese American
Ingredients: 1 [12 oz package] wonton wrappers; ½ bunch green onions (bottoms ONLY chopped); 1 garlic clove (chopped and smashed); 1 lb ground sausage; 2 teaspoons soy sauce; 2 teaspoons Worcestershire Sauce; ¼ cup warm water; salt; pepper; Oil for frying

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Today is the start of the Chinese Lunar New Year. The lunar calendar determines the date of the Chinese New Year for anyone who doesn’t know. The holiday falls on the second new moon after the winter solstice (Dec 21). That’s why, each year, the New Year in China falls on different dates between January 21 and February 20.

I honestly grew up in a very Americanized family setting. Any memories I have of The Lunar New Year stem from my grandparents. I would receive hongbao (red envelopes with lucky money) from my grandparents and we would talk on the phone with them (since we did not live close enough to have a reunion dinner with them) about the New Year, but also family and other family updates.

My memories of food with them are rooted in both traditional (Chinese and Singaporean) and Chinese American foods. My grandmother has always enjoyed a good cream cheese wonton (crab rangoon) and my grandfather enjoyed anything and everything fried, but I remember having steamed dumplings, fried rice, and many other foods too.

However, most of my food memories are with my parents, as I grew up in Wisconsin (most of my parents’ families are down south or in Singapore). At this time, most of my Lunar New Year experiences are a distant memory. As an adult, I try to share the small memories I have of the Lunar New Year with my children. Hopefully, I am instilling a little bit of that enjoyment and goodness in them that they can share with their children as well.

I learned how to make my version of this dish from my dad. Following my family’s cooking technique, I cook and drain the meat before wrapping it, to prevent the wrapper from becoming overly greasy and soggy.

The History of Fried Wontons

Wontons originate in China, dating back as far back as the Qing Dynasty (1644). Wonton soup was enjoyed by rich, upper-class families until after World War II when it became more widespread.

When Chinese nationals immigrated to the United States, they brought along this dish (and many others), opening up restaurants to offer and enjoy a taste of home in their new home. After the Chinese Exclusion Act was passed, many Chinese pivoted and decided to make Chinese food more accessible to Americans. Chinese chefs created fusion items that felt more familiar and acceptable to the American palate. This led to iterations including Crab Rangoon or Cheese Wonton (炸蟹角) and fried wontons (炸云吞).

Here’s the jist of how to make fried wontons

For the full recipe, keep scrolling down.

Step 1

Cook the pork in a pan on medium heat. Salt and pepper.

Step 2

Strain the meat in a bowl to get rid of the excess grease.

Step 3

As the meat is draining, place the pan back on the burner (set to medium-low this time), and add the green onion bottoms, and the remaining garlic. Cook until fragrant.

Step 4

Then, turn off the heat and re-add the cooked meat, soy, and Worcestershire Sauce.

An image of the fillings and wonton wrappers ready to go on my bamboo cutting board

I have my water to the right of the cutting board as well as the wrappers because I am right-handed.

Step 5

Using a teaspoon, dollop a small amount of filling onto the center of a wonton wrapper. Then take your finger and gently tap it into the water and wipe a small amount of the water onto each side of the wonton wrapper (dip your finger as many times as needed to get all sides damp). Slide through the image slider below for details.

Image of me gently swiping my finger with water onto the edge of a wonton wrapper-Top

Image of me gently swiping my finger with water onto the edge of a wonton wrapper-Right side

Image of me gently swiping my finger with water onto the edge of a wonton wrapper-Bottom

Image of me gently swiping my finger with water onto the edge of a wonton wrapper-Leftside

Step 6

Then, fold the sides together in your choice of shape folding (see images below for different fold options.

Wonton Shapes and folding instructions

One of my favorite things about wontons is that there are options for folding them. Try each of these versions and see which one you like best!

Square Gift Shape

an uncooked square shaped wonton ready to fry.

After wetting all sides of the wrapper:

Image of me bringing the corners of the wrapper — Gently bring the corners into the center

An image of 3 of the 4 corners together and the last side up looking like an open envelope. — See how it starts to look like an envelope as you go?

Image of me bring the last corner in — Now we bring the last corner together

Image of me bring the last corner in, almost completely together

Now, press all sides together creating a box.

Image of me pinching the top corner together

Image of my pressing all the sides together

Finished wonton (before cooking) — See? Isn’t it cute???

Triangle

This one is pretty self-explanatory, but I like to start at the “top of the triangle. Take one corner, bring it together, with the other corner on the exact opposite side, and press together. Then press down the sides, making sure to press the air out as you go.

carefully, press the air out as you go (Before it's completely sealed)

image of last press into the last corner of the triangle

making sure all the air is out and sealing where it may have popped open

image of the same process, ensuring it's sealed

triangle shaped pork wontons being fried

Circle/Wrap

Fried wontons in the circle (or ignot) shape on a bamboo cutting board

To make the circle style (which I think looks like a crown), you start with the triangle shape. Then you wet the bottom corners of the triangle.

using my index finger, I am gently tapping some water onto the corner of the triangle shaped wonton.

image of meeting up the bottom corners of the triangle.

image of pressing the bottom corners of the triangle together.

finished wonton. this shape is supposed to be similar to the Chinese gold ingot

Step 7

You’ll want to make these in batches that will fit in a single layer in your fryer. I like to make mine in batches of 6-8, then fry those, take them out, then make 6-8 more. If you make them too far ahead of time, the filling may leak through the bottom.

circle (ingot) shaped pork wontons being fried

If you need more details on frying, check out my blog post “What Type of Pan Should I Use for Frying?“

Step 8

You will need to watch them closely as they cook, they don’t take long, and you will need to flip them so they are golden and crunchy on all sides.

Even the square ones need to be flipped or held down for a few seconds to get golden brown.

Once golden brown, remove and lay on a rack to “dry”.

square shaped crab filled wontons finished.

FYI…

This is a great opportunity to get your older kids (or friends, spouse, roommate, etc) to help. I usually have my tween son help with this, while I do the frying. It makes quick work of the process and he actually has fun making the shapes.

Step 9

For best results, serve immediately with soy sauce or your fav sauce.

That’s it!

Did you try it, have questions?

I value your opinion and would love to hear your feedback! Kindly leave your thoughts in the comments section and rate this recipe using the star icons on the recipe card. It is truly appreciated and helps me out tremendously with this and future recipes.

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It’s always wonderful to see loved ones coming together over delicious food.

Need other recipe ideas to make your New Year’s fun and maybe even different? Try these:

I wish you all good fortune according to your wishes!

Happy New Year

新年好

Xīnnián hǎo

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Nutritional Facts:

The numbers above are based on the serving size stated. All are estimates and you should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional.

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Fried Wonton (炸云吞)

The History of Fried Wontons