Crispy Fried Wontons

Crispy Fried Wontons are the ultimate snack or party appetizer! These golden bites are stuffed with juicy pork and savory mushrooms, folded into cute little pockets, and deep-fried until shatteringly crisp. They’re totally addictive—and even better when dipped in a sweet and tangy homemade sauce. If you’ve never made wontons before, this step-by-step guide will make it easy and fun!

Recipe

Serves: 36 wontons
Prep time: 1 hour 15 minutes
Cook time: 30 minutes

For the sweet and sour dipping sauce:
1 cup water
2 tablespoons rice vinegar
3 tablespoons ketchup
5 tablespoons sugar
¼ teaspoon salt
1 tablespoon cornstarch
3 tablespoons water

For the wontons:
36 wonton wrappers
1 pound ground pork
3 fresh shiitake mushrooms, minced
4 tablespoons cilantro stems, minced
1 stalk scallions, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons Shaoxing wine
1 tablespoon sesame oil
Pinch of salt
Pinch of white pepper
2 eggs
1 cup water, for sealing wontons
4 cups cooking oil, for frying

Instructions

1. Make the dipping sauce

• In a saucepan over medium heat, combine water, rice vinegar, ketchup, sugar, and salt. Bring to a simmer.
• Mix the cornstarch and 3 tablespoons water into a slurry, then stir it into the saucepan.
• Continue stirring until the sauce thickens. Set aside.

2. Prepare the filling

• In a mixing bowl, combine ground pork, minced shiitake mushrooms, cilantro stems, scallions, soy sauce, oyster sauce, Shaoxing wine, sesame oil, salt, white pepper, and eggs.
• Mix thoroughly until the filling is well combined and smooth.

3. Assemble the wontons

• Brush the edges of a wonton wrapper with water. Place 1 teaspoon of filling in the center.
• Fold into a triangle and seal the edges. Brush one of the bottom corners with water, then bring the two bottom corners together and seal.
• Repeat with the remaining wrappers and filling.

4. Fry the wontons

• In a large pot over high heat, heat the cooking oil to 325°F (163°C).
• Add the wontons in small batches, turning occasionally, and fry for about 5 minutes or until golden brown.
• Transfer to a paper towel-lined plate to drain. Repeat with remaining wontons.

5. Serve

• Serve hot with the sweet and sour dipping sauce on the side. Enjoy!

Tips & notes

• Filling tip: Eggs help bind the filling and keep it juicy. Avoid over-mixing, which can make the pork tough.
• Wrapping tip: Don’t overfill the wrappers—about 1 teaspoon is enough. Press out any air bubbles before sealing.
• Oil temperature: Keep your oil around 325°F to fry evenly without burning. Use a thermometer for best results.
• Work in batches: Fry in small batches to maintain oil temperature and crispness.
• Freezing tip: You can freeze uncooked wontons in a single layer on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 2 months. Fry directly from frozen—no need to thaw—just add an extra minute or two to the cook time.
• Air fryer option: Lightly spray both sides of the wontons with oil and place in a single layer in the air fryer basket. Air fry at 375°F (190°C) for 6–8 minutes, flipping halfway through, until golden and crisp. Fry in batches and avoid overcrowding.