Fried Wontons are not only amazing when topped on Wonton soup to add that crunch experience. But even just by themselves with a side of dipping sauce. They can be filled with all kinds of meat mixtures and served with a variety of sauces. From Sweet Thai Chili Sauce, Sushi, or Chinese Dipping Sauce, Sweet & Sour Sauce, Plum Sauce, etc… For this Fried Wontons recipe, we are using a wonderful Korean Meat Mix for the filling, served with a Korean Sweet & Sour sauce that has a bit of heat from the Gochujang added.
Fried Wonton Ingredients
Oil for frying, Wonton Wrappers, Water for sealing, Korean Meat Mixture (Ground Beef, Soy Sauce, Rice Vinegar, Mirin, Sea Salt, Garlic Powder, Ginger Powder, Green Onions).
You can also use the large Egg roll wrappers (454g) and slice them into quarters to create the wonton wrappers. This is how we did it at one of the first Chinese restaurants I worked at. The wrappers are also much firmer than other brands of wonton wrappers, which allow the Wontons to hold up very well and maintain their shape.
How many Wonton Wrappers
With Wonton wrappers, you get about 72 wrappers in the one pack of 2 stacks, or about 32-36 for each stack. Egg Roll Wrappers that are sliced into 4 equal parts will yield about 72–96 wrappers.
Both the Gyoza Dumpling meat filling and the Korean Meat filling will make more than 72 wontons. You can either pick up an extra pack of wonton wrappers and freeze any remaining wrappers for later use.
Wonton Meat Mixture
You can use any kind of meat mixture here. Typically, a dumpling filling like the Gyoza Dumplings with a reduction in the amount of Napa Cabbage used or completely omitted in order to be more protein forward.
One that I really enjoy and use not only for Fried Wontons, but in Wonton Soup is the Korean Meat mixture. In fact, I make all the wontons and portion out some of them to fry and serve fried wontons on top of wonton soup, so good!
If there is any meat leftover, this can be placed into a Ziploc bag and frozen to add to the next batch. If using the Korean meat mixture, then the leftover meat can be frozen as well or shaped into meatballs and served with the Korean Sweet & Sour Sauce.
How much meat filling for wontons
Generally, wontons are filled with 1 tsp portions of meat filling. This can be stretched to 1/2 Tbl for bulkier wontons, but you run the risk of the wontons splitting.
How to make Fried Wontons
The wontons, whether they are used in Wonton soup or fried, all start the same way with making the individual wontons.
Meat Filling
Place 1 tsp of meat filling in the center.
This one is the Gyoza filling. But the Korean Meat mix or other wonton meat mix can be used just as well.
Fold
Wet the top half with water and fold to seal. Try to line up the edges spot on.
Join the corners
wet one of the corners to fold over and press to seal the wontons.
Wonton
Repeat for each one, and transfer them to the baking sheet to await the hot oil.
How to Fry Wontons
Heat the Oil to 350 F. Once the Oil is at temp, drop half of the Wontons in and fry for about 3–4 minutes, or until golden and crisp. Move them around for even browning. Use a spider to scoop up the wontons.
Wok Deep Frying setup
If you are deep-frying wontons and later want to stir-fry or make wonton soup with the remaining wontons. Then set up a pot on the back burner fitted with a fine sieve that you can empty the hot oil into after deep-frying. Then the wok can be returned to the burner and is already coated with a thin layer of oil to start stir-frying or making wonton soup.
How to freeze wontons
Place wontons on a baking sheet with space between each wonton and into the freezer until frozen. Then transfer them to a freezer bag for long term storage up to 3 months.
How to cook Frozen Wontons
Wontons can go straight from being frozen to cooking in either Wonton Soup or Fried Wontons the same way as fresh, usually taking double the time.
- Fresh Wontons are simmered in wonton soup 4–5 minutes, while frozen ones will take 8–10 minutes.
- Fried Fresh Wontons will take about 3–4 minutes. While Frozen Wontons will take 6–8 minutes to deep-fry.
Fried Wonton Dipping Sauce
Use Plum Sauce, Sweet Thai Chili Sauce or the Chinese Dipping sauce as side dips. A Sweet & Sour Sauce can be used too, and one of our favorites for this type of Fried Wonton is the Korean Sweet & Sour Sauce. Just combine all the ingredients together in a small sauce pot and bring to a boil while mixing until thickened.
Korean Sweet & Sour Sauce
- 1/2 C Water
- 1/4 C Sugar
- 1/4 C Chinese Red Vinegar
- 1 Tbl Mirin
- 1/2 Tbl Gochujang
- 1/2 Tbl Potato Starch
Serving Fried Wontons
Fried Wontons makes for an excellent side dish, lunch, or snack with a side of dipping sauce. These also make for a splendid appetizer tray.
Wonton Soup with Fried Wontons
Fried Wontons are awesome served with Wonton soup. They add a crunch to the dish that is very complimentary to the Wonton Soup. Plus, you just make up all the wontons and set some aside to fry before making the Wonton soup.
Equipment
- 1 Large Wok or Deep Fryer
- 1 Spider if not using a deep fryer
- 1 Baking Sheet
- 1 Small Bowl & Brush for water to seal the wontons
- 1 Small Sauce pan or pot
- 1 Whisk
Ingredients
- 1 pack Wonton Wrappers - or Egg Roll Wrappers sliced into 4 equal parts
- As Needed Oil - for Deep Frying
Korean Meat Mix
- 1 lb Ground Beef - or 50-50 Beef & Pork or Ground Pork
- 1 Tbl Soy Sauce, Rice Vinegar, Mirin, Gochujang - each
- 1/2 tsp Sea Salt & Garlic Powder - each
- 1/4 tsp Ground Ginger
- 1 Stalk Green Onion
Korean Sweet & Sour Sauce
- 1/2 C Cold Water
- 1/4 C Sugar
- 1/4 C Chinese Red Vinegar
- 1 Tbl Mirin
- 1/2 Tbl Gochujang
- 1/2 Tbl Potato Starch
Instructions
- Combine all the ingredients for the Korean Sweet & Sour Sauce together in a small sauce pan or pot and bring to a boil while mixing until thickened. Set aside to use for a dipping sauce, or use another choice of dipping sauce.
- Combine all the ingredients for the Korean Meat Mix and mix well. Lay out a bunch of wonton wrappers on the counter, position them so that one of the corners is facing up (diamond shape) instead of squared. Place 1 tsp of filling into the center of each wonton wrapper. With each wonton wrapper, brush the top half edges with water. Fold over to seal. Then brush either the right or left corner with water and fold over to join the corners and press to seal and create the wontons. Repeat for each wonton, transferring them to the baking sheet.
- Start heating up the Wok filled halfway with oil or the deep fryer so that it will be ready by the time you are done all the wontons. Preheat to 350 F or fit the wok with a thermometer to gauge the heat. Adjust the heat to stay roughly around 350 F. Initially the oil temp will drop, but you want the oil to be right at 350F when the wontons are done frying and ready for the next batch.
- Fry the Wontons in batches as to not overcrowd for 3–4 minutes or until golden and crisp. Stir them around for even browning. Remove and repeat until all the wontons are fried.
- Portion out the Wontons and serve with Korean Sweet & Sour dipping sauce or other sauce of choice. Optionally, garnish with green onions and chili flakes.