Fried Pork Wontons Recipes

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BEST EVER PORK FRIED WONTONS RECIPE



Best Ever Pork Fried Wontons Recipe image

Each fried wonton is filled with a juicy flavorful bite of pork and green onions, accented with soy and sesame flavors. They're wonderfully crispy around the edges, but chewy and toothsome where the wonton wrapper dough puffs around the filling.

Provided by Atta Girl Amy

Categories     Appetizer

Number Of Ingredients 10

½ pound sausage or ground pork
1 Tablespoon finely chopped green onions
1 egg (beaten)
1 teaspoon salt
1 Tablespoon soy sauce
1 Tablespoon sugar
1 teaspoon sesame oil
1 Tablespoon water
50 wonton wrappers
3 cups vegetable oil for frying

Steps:

  • Mix all ingredients, except vegetable oil and wonton skins, together in a bowl. Use a spoon or your hands to combine the ingredients.
  • Put 1 teaspoon of pork mixture in the center of a wonton wrapper. Moisten the edges of the wonton wrapper with water, and fold to form a triangle. Seal and pinch corners together to make dumplings.
  • Heat vegetable oil in a large skillet or cast iron pan over medium heat. When oil is 350° F, almost bubbling, add wontons in batches, being careful not to crowd the pan.
  • Fry in small batches until golden brown on all sides and cooked through. Remove from the oil a strainer or tongs and drain on a plate lined with paper towels.
  • Serve wontons warm with a dipping sauce made from equal parts mustard and honey, plus soy sauce to taste. These are also good with soy sauce and sriracha and hot Chinese mustard.

Nutrition Facts : Calories 94 kcal, Carbohydrate 1 g, Protein 1 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 98 mg, Sugar 1 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

GRANDMA'S CRISPY PORK WONTONS



Grandma's Crispy Pork Wontons image

Grandma's crispy wontons are filled with pork, celery, carrots and a blend of spices, then deep fried to perfection!

Provided by Lady_Charee

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 1h24m

Yield 12

Number Of Ingredients 11

1 pound ground pork
1 cup diced celery
1 cup shredded carrot
1 cup diced onion
3 cloves garlic, minced
1 teaspoon salt
1 tablespoon ground black pepper
¼ cup soy sauce
1 (14 ounce) package wonton wrappers
2 eggs, beaten
1 quart canola oil for frying

Steps:

  • Mix together the ground pork, celery, carrot, onion, and garlic in a bowl. Season with salt, pepper, and soy sauce; mix with your hands until well blended.
  • Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 teaspoon of the pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with beaten egg, fold over the filling to form a triangle, and press together to seal. Place the finished wontons on a baking sheet.
  • Heat the canola oil in a deep fryer or large saucepan to 365 degrees F (180 degrees C).
  • Fry the wontons, about 6 at a time, until they turn golden brown and float to the top, 3 to 4 minutes. Remove, and drain on a paper towel-lined plate.

Nutrition Facts : Calories 265.6 calories, Carbohydrate 22.5 g, Cholesterol 58.5 mg, Fat 14.1 g, Fiber 1.4 g, Protein 11.7 g, SaturatedFat 3.3 g, Sodium 727.3 mg, Sugar 1.3 g

FRIED WONTONS



Fried Wontons image

Fried wontons are a easy-to-make crispy, crunchy, delicious appetizer. Your guests will be talking about these fried wontons long after the party's over!

Provided by Bill

Categories     Appetizers and Snacks

Time 1h50m

Number Of Ingredients 19

12 oz. ground pork ((340g))
2 tablespoons finely chopped scallions
1 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon shaoxing wine ((or dry sherry))
1/2 teaspoon sugar
1 tablespoon peanut or canola oil
2 tablespoons water ((plus more for sealing the wontons))
1/8 teaspoon white pepper
40-50 Wonton skins ((1 pack, medium thickness))
2 tablespoons apricot jam
1/2 teaspoon soy sauce
1/2 teaspoon rice wine vinegar
2 tablespoons honey
2 tablespoons Sriracha
1 ½ tablespoons light soy sauce
1 tablespoon sugar ((dissolved in 1 tablespoon hot water))
1 teaspoon Worcestershire sauce
1/2 teaspoon toasted sesame seeds ((optional))

Steps:

  • Start by making the filling. Simply combine the ground pork, chopped scallions, sesame oil, soy sauce, wine (or sherry), sugar, oil, water, and white pepper in a bowl. Whip everything together by hand for 5 minutes or in a food processor for 1 minute. You want the pork to look a bit like a paste.
  • To make the wontons, take a wrapper, and add about a teaspoon of filling. Overstuffed wontons will pop open during the cooking process and make a mess. Use your finger to coat the edges with a little water (this helps the two sides seal together).
  • For shape #1:
  • Fold the wrapper in half into a rectangle, and press the two sides together so you get a firm seal. Hold the bottom two corners of the little rectangle you just made, and bring the two corners together, pressing firmly to seal. (Use a little water to make sure it sticks.)
  • Shape #2:
  • Fold the wonton in half so you have a triangle shape. Bring together the two outer corners, and press to seal (you can use a little water to make sure it sticks).
  • Keep assembling until all the filling is gone (this recipe should make between 40 and 50 wontons). Place the wontons on a baking sheet or plate lined with parchment paper to prevent sticking.
  • At this point, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to Ziploc bags once they're frozen. They'll keep for a couple months in the freezer and be ready for the fryer whenever you're ready.
  • To conserve oil, use a small pot to fry the wontons. Fill it with 2 to 3 inches of oil, making sure the pot is deep enough so the oil does not overflow when adding the wontons. Heat the oil to 350 degrees, and fry in small batches, turning the wontons occasionally until they are golden brown.
  • If you have a small spider strainer or slotted spoon, you can use it to keep the wontons submerged when frying. This method will give you the most uniform golden brown look without the fuss of turning them. Remove the fried wontons to a sheet pan lined with paper towels or a metal cooling rack to drain.
  • To make one or all of the sauces, simply mix the respective ingredients in a small bowl, and you're ready to eat!

Nutrition Facts : Calories 164 kcal, Carbohydrate 15 g, Protein 7 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 23 mg, Sodium 243 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

FRIED PORK WONTONS



Fried Pork Wontons image

Mention wontons and people immediately conjure up the image of steaming hot soup, which is not bad, but fried wontons are actually so much better. Of course...

Provided by Anita Jacobson

Categories     Side Dish     Snack

Time 1h30m

Number Of Ingredients 10

40-50 wonton skins (I use medium thickness wonton skin)
300 gram ground pork
about 2-3 tablespoon sliced scallion, from 1 scallion
1 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon Shaoxing wine
2 tablespoon water
1 tablespoon vegetable oil
1/4 teaspoon ground white pepper
1 teaspoon sesame oil

Steps:

  • Place about 1 teaspoon of filling at the center of a wonton skin, wet the edges with water, then fold into a triangle. Next, bring the two outer corners together, and pinch. Repeat until the filling is all used up.
  • Heat 3 inches of oil in a wok/pot for deep frying until hot (about 175 Celsius/350 Fahrenheit), then deep fry wontons in batches until golden brown.

CRISPY WONTONS



Crispy Wontons image

Wontons are easy to make, and the distinctive Asian flavors of the pork filling make them an appetizer everyone will crave.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 10

Number Of Ingredients 10

¾ pound ground pork
8 canned water chestnuts, finely chopped
¼ cup finely chopped green onions
1 tablespoon Kikkoman Soy Sauce
1 teaspoon cornstarch
½ teaspoon salt
½ teaspoon grated fresh ginger root
1 (16 ounce) package wonton skins
Vegetable oil for deep-frying
Tomato ketchup and hot mustard or Kikkoman Sweet & Sour Sauce

Steps:

  • Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. Place 1/2 teaspoonful pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. Overlap opposite corner over moistened corner; press together firmly.
  • Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels. Serve warm with ketchup and mustard or sweet & sour sauce, as desired.

GINGER-PORK WONTONS



Ginger-Pork Wontons image

A flavorful, juicy pork filling is jazzed up with a delicious touch of ginger and enveloped in crispy wrappers. These surprisingly simple appetizers are the ultimate finger food and are perfect for parties. -Sandra Parton, Halifax, Nova Scotia

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 3 dozen.

Number Of Ingredients 14

2 tablespoons oyster sauce or 2 teaspoons soy sauce
1 tablespoon dry sherry
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
1 pound ground pork
1/2 medium onion, finely chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
2 tablespoons minced fresh gingerroot
3 garlic cloves, minced
40 wonton wrappers
Oil for frying
Plum sauce, optional

Steps:

  • In a small bowl, mix the first 5 ingredients. In a large skillet, cook pork over medium heat until no longer pink, 6-8 minutes; drain. Add vegetables, ginger and garlic; cook 2-3 minutes longer. Stir in sauce mixture; cook and stir until mixture is slightly thickened, 2-3 minutes. Cool slightly., Place about 1 tablespoon filling in center of each wonton wrapper. Moisten wrapper edges with water. Fold 1 corner diagonally over filling to form a triangle; press edges to seal., For shallow fry: In an electric skillet or deep skillet, heat 1 in. of oil to 375°. For deep fry: In an electric skillet or deep fryer, heat oil to 375°. Fry wontons in batches until golden brown, 2-3 minutes, turning once. Drain on paper towels. If desired, serve with plum sauce.

Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 104mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

AIR FRYER PORK WONTONS



Air Fryer Pork Wontons image

These air fryer pork wontons are just as crunchy and crispy as traditionally fried pork wontons, except you can forget about the mess of deep frying. These are folded in an envelope shape, which is optimal for even browning and crisping in the air fryer.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield about 24 wontons

Number Of Ingredients 15

8 ounces ground pork
1 sliced scallion
1 tablespoon rice vinegar
2 tablespoons soy sauce
2 teaspoons sesame oil, plus more for brushing
2 teaspoons cornstarch
1 1/2 teaspoons grated garlic
1 1/2 teaspoons ginger
1/2 teaspoon sugar
24 to 26 square wonton wrappers
2 tablespoons soy sauce
1 tablespoon black vinegar
1/2 teaspoon sesame oil
1/2 teaspoon sesame seeds
1 scallion, sliced

Steps:

  • Make the wontons: Preheat an air fryer to 325˚ F. Mix the pork, scallion, rice wine vinegar, soy sauce, sesame oil, cornstarch, garlic, ginger and sugar in a medium bowl until well combined.
  • Spread out the wonton wrappers on a work surface. Scoop 1 teaspoonful of the pork mixture into the center of each wrapper. Moisten the edges; fold in half to make a triangle. Fold in the two lower points to look like an open envelope; seal with a dab of water. Brush both sides with sesame oil.
  • Add the wontons to the air fryer basket. Cook, flipping halfway through, until golden, 10 minutes.
  • Make the dipping sauce: Whisk the soy sauce, black vinegar, sesame oil, sesame seeds and scallion in a small bowl. Serve with the wontons.

FRIED WONTONS



Fried Wontons image

This is a great appetizer that is a nice change of pace. Can be prepared ahead of time. It makes lots so it helps to have a buddy to to some folding! Serve with sweet & sour sauce for dipping.

Provided by Just Janie

Categories     Asian

Time 1h15m

Yield 100 wontons, 20 serving(s)

Number Of Ingredients 8

100 wonton skins
1 lb ground pork
1 bunch green onion, chopped fine
1/2 head green cabbage
1 teaspoon minced garlic
2 inches gingerroot, chopped fine
1 teaspoon red pepper flakes (optional)
2 tablespoons soy sauce

Steps:

  • Combine pork, onions, garlic, ginger, red pepper flakes & soy sauce in bowl. Set aside.
  • Grate cabbage into another bowl. Cover with
  • boiling water. Stir. Drain & Squeeze out as much water as possible.
  • Combine cabbage with pork mixture.
  • Place about 1 tsp of this mixture in center of wonton skin and fold, wonton style*.
  • Deep fry at 375 for about 3 minutes. Drain. Serve hot with dipping sauce.
  • * Wonton skins packages have folding directions printed on them. If not - try this:.
  • Lay skin on board with corners pointing North, south, east & west (Diamond shape).
  • Place filling a little north of center. Moisten edges. Fold south tip up to north tip. Press edges to seal. Bring east & west tips in to center. Bring the north tip down towards eat/west tips. Oh Heck -- If you are old enough to remember, make it look like a diaper!

Nutrition Facts : Calories 184.7, Fat 5.5, SaturatedFat 1.9, Cholesterol 19.9, Sodium 347.1, Carbohydrate 25, Fiber 1.4, Sugar 1, Protein 8.4

FRIED WONTONS



Fried Wontons image

When I was a child, my mom often kept me busy making wontons, putting three or four packages of the skins and a big bowl of pork-and-shrimp filling in front of me. (That's 150 to 200 wontons!) She served the fried wontons to family and guests alike, who delighted in dipping the crispy morsels into our homemade sweet-and-sour sauce, a lighter version of the Chinese classic flavored with fish sauce instead of soy sauce.

Yield makes about 48 wontons, to serve 6 to 8

Number Of Ingredients 11

1/3 pound ground pork
1/4 pound medium shrimp, peeled, deveined, and cut into pea-sized pieces
1 small scallion, white part only, finely chopped
1 small clove garlic, finely minced
1/2 teaspoon cornstarch
1/8 teaspoon sugar
Scant 1/2 teaspoon salt
1/8 teaspoon black pepper
48 square wonton skins (1-pound package)
Corn or canola oil for deep-frying
1 1/2 cups Sweet-and-Sour Sauce (page 312)

Steps:

  • To make the filling, in a bowl, combine the pork, shrimp, scallion, garlic, cornstarch, sugar, salt, and pepper and use chopsticks or a fork to mix well.
  • To fill the wontons, work in batches of 6 to 8 wonton skins. Place them on a work surface, such as large cutting board, inverted baking sheet, or tray. Using 2 teaspoons or demitasse spoons, place a scant teaspoon of filling (about the size of a 1/2-inch marble) in the center of a wonton skin. Dip a pastry brush in water and lightly brush the entire edge of the skin. Pick up a corner of the wonton skin and fold it over, enclosing the filling and forming a triangle. Press the edges of the triangle firmly with your finger to seal. Make sure that there are no air bubbles, or the wontons will bob around in the hot oil, and that the edges are well sealed, or the wontons will split open when they hit the hot oil. Place the finished wonton on a large plate or tray. Repeat until all the filling is used up.
  • Put a wire rack on a baking sheet and place the sheet next to the stove. Pour oil to a depth of 1 1/2 inches into a wok or 5-quart Dutch oven and heat over medium-high heat to 350°F on a deep-frying thermometer. (If you don't have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
  • Working in batches of 4 to 6, slide the wontons into the hot oil and fry, turning once, for about 2 minutes on each side, or until golden brown. Using a skimmer, transfer to the rack to drain.
  • Arrange the wontons on a platter. Serve hot as finger food along with the sauce for dipping.

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FRIED WONTON RECIPE — BLESS THIS MESS
2022-05-10 Instructions. In a large Dutch oven or a heavy-bottomed and high-sided skillet, add the oil and heat over medium to medium-high heat. Use a paddle thermometer to gauge the temperature. While the oil is heating, mix the cream cheese, sriracha, and green onions together in a medium mixing bow.
From blessthismessplease.com


16++ LUSCIOUS FRIED WONTON RECIPE PORK - TASTESUMO.COM
2022-02-09 Fried Wonton Recipe Pork. Take a wonton wrapper in your hand and place a teaspoon of filling on top. Add cooked pork, coleslaw, carrots, scallions, garlic, ginger, and soy sauce to a food processor.Best Ever
From tastesumo.com


CRUNCHY FRIED CHOCOLATE WONTONS RECIPE - SERIOUS EATS
2019-04-04 Place assembled wontons on towel lined plate and cover with lightly dampened paper towel while you finish the remaining wontons. In small bowl, stir together sugar and five-spice powder; reserve. Fill heavy duty pot with 2 inches oil. Heat on medium heat to 360°F. Working in 2 or 3 batches, carefully lower in wontons one at a time.
From seriouseats.com


FRIED PORK WONTONS - JENN SMITH
2021-02-12 12 oz package of wonton wrappers. ½ of a bunch of green onions sliced (bottoms ONLY) 1 garlic clove - chopped and smashed. 1lb of ground pork sausage. 2 teaspoons of soy sauce. 2 teaspoons of Worcestershire Sauce. ¼ cup of warm water. salt and pepper. Oil for frying
From jenn-smith.com


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