If you have been craving fried wontons, this classic version delivers everything you love about the original. Little golden nurse-cap parcels of pork and shrimp — the crispy crowd-pleaser that makes sixty pieces from one pound of skins. It is simple, honest cooking — the kind of dish Chinese home kitchens have turned out for generations, and one you can master on the first try.
Why This Fried Wontons Recipe Works
Won ton skins, ground pork and fresh prawns do the heavy lifting here, so every ingredient has a job. Nothing is complicated and nothing is wasted — fried wontons is proof that a hot wok and a short list of good ingredients beat a long recipe every time.
A Note on Ingredients
The filling is raw shrimp and pork minced fine with soaked mushrooms and water chestnuts — that raw mix cooks through in the fry. This fried wontons yield makes them ideal party food; freeze extras before frying.
How to Make Fried Wontons, Step by Step
Mince the shrimp, pork, mushrooms and water chestnuts with seasonings and beaten egg, then fold teaspoonfuls into skins folded corner-to-corner into little bundles. Fry the fried wontons at medium heat until golden, flip once, drain, and serve hot.
Tips for the Best Fried Wontons
- Keep the skins covered with a damp towel while you work.
- The egg seal must be snug — air pockets cause oil geysers.
- Freeze unbaked extras on a tray; fry from frozen, adding a minute.
Make Ahead and Storage
Freeze uncooked; fried ones are best within minutes.
More Chinese Recipes to Try
When you are ready for your next Chinese project, browse all of our tested recipes or dig into our cooking guides. A great next step is our Empress Chicken Wings — and for the background of the dish, this overview of wonton is worth a read.
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