Pan-Fried Wontons Recipe – Chinese Special
Pan-Fried Wontons are crispy, golden bites filled with savory meat or veggie fillings, offering a satisfying contrast between a crunchy base and juicy interior. This popular Chinese appetizer is a favorite at dim sum tables and street food stalls alike. Easy to make and even easier to eat, they’re perfect as a starter, snack, or party dish. Serve them with a dipping sauce and watch them disappear!
- Prep Time25 min
- Cook Time10 min
- Total Time35 min
For the Wontons:
- 30 wonton wrappers
- 200g (7 oz) ground pork or chicken
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- Salt & pepper, to taste
For Pan-Frying:
- 2 tablespoons vegetable oil
- 1/4 cup water
For Dipping Sauce (optional):
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- Chili flakes or garlic (optional)
Prepare the Filling:
In a bowl, combine ground meat, green onions, soy sauce, sesame oil, ginger, garlic, salt, and pepper. Mix well.
Assemble the Wontons:
Place a small spoonful of filling in the center of each wonton wrapper.
Moisten the edges with water, then fold and seal into your preferred shape (triangle, pouch, etc.).
Pan-Fry:
Heat oil in a large nonstick skillet over medium heat.
Place wontons in the skillet in a single layer, flat side down.
Fry for 2-3 minutes until the bottoms are golden brown.
Steam-Fry:
Carefully add 1/4 cup water to the skillet and cover immediately.
Steam for 5-6 minutes or until the water evaporates and the filling is cooked through.
Uncover and let them crisp up for another 1-2 minutes.
Serve:
Serve hot with your favorite dipping sauce.
Recipe Notes :
Wonton Fillings : You can customize with shrimp, tofu, mushrooms, or a mix of veggies.
Shaping Tip : Keep a damp towel over wrappers and assembled wontons to prevent drying.
Freezer-Friendly : Freeze uncooked wontons on a tray, then transfer to a bag for up to 1 month. Cook from frozen, adding a few extra minutes.
Dipping Sauce Variations : Try sweet chili sauce, ponzu, or hoisin for a twist.
Cooking Method : These can also be boiled or deep-fried if you prefer different textures.
