Fried Wontons

Preparation info

  • Difficulty


  • Makes 25 to 30 wontons, to serve

    5 to 6

    as an appetizer.

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About

This crisp, delightful hors d’oeuvre takes the same pork filling. The dough, which is shaped into triangles, curls up, and the surface bubbles and puckers as it browns and deep-fries. Because deep-frying is a quicker method of cooking than steaming, use a little less of the filling so that it cooks through without overcooking the dough.



  1. Place a teaspoonful of filling in the center of the wonton square and fold it in half to form a lumpy triangle. Pinch the edges together to flatten.

  2. Pinch up the corners.

  3. Heat the oil in a wok to about 365 degrees. Add the wontons and deep-fry them until they are crisp and lightly browned (about 5 minutes). Drain them well and serve them alone with plum sauce or your favorite jams, or on a platter with fried shrimp chips and fried transparent noodles.