Fried Wontons (Dumplings) Recipe and Walk-through with Wonton Soup Recipe
July 30, 2012 | ~5 mins read time.
Plated Fried Wontons
I made these last week some time and froze a bunch for future use (which will be consumed tonight in the form of fried wontons and wonton soup). I got the pictures brought over from the camera and here we are.

These wontons, or dumplings if you prefer to use that term, are very easy to make, but they can be time consuming. Continue on to the bottom of the page for alternate cooking methods and freezing options. The recipe makes 25 wontons and that's a bit much, even for a family of four. With it just being Chris and I, it's definitely too much to eat all at once!


  • 1 lb. ground pork
  • 2 - 3 green onions (scallions)
  • 1 - 2 medium carrots (optional)
  • 1 pkg. wonton wrappers (usually 25 in a package)

Preparation of the mix ingredients is extremely easy. Simply chop the onions into small bits and grate the carrots. Then, mix and assemble:

Pork, green onion and grated carrot mixture.
Squish together ground pork, chopped green onions, and grated carrots in a mixing bowl or on a cutting board. I use my hands to do this, but you can be more civilized and use a spoon if you want to. I recommend using a stainless steel or wooden spoon if you're not going to do it the fast (and fun) way!
Whisked Egg
Quickly whip the egg with a fork or a whisk until the yolk is mixed fairly well with the white. This isn't absolutely necessary, but I find that it works a little better for sealing the wontons when it's mixed well.
Assembling the Wontons
Place one or two wrappers on a cutting board or the counter. I use a cutting board because it's easier to quickly clean as egg builds up. Put a rounded teaspoon of the pork mixture off-centre toward the top of the wrapper. Brush a little egg on the top half of the edge in a semi-circle. Fold the bottom of the wrapper over the mixture and then press the edges together and push as much of the excess air out. This is the time consuming part. I find it easier to pick up the wonton and push it out at the top and then move toward the edges and letting it escape on either side at the fold. Then, just pinch the edges back together at the fold and you've got a wonton.
Wontons Ready to Fry
Move your finished wontons over to a plate or a cutting board. Make sure there is some space between them on the surface or you'll find them sticking together as they rest while waiting to fry. They are really hard to separate without ruining them once they begin to stick together and they are almost impossible to repair once that happens.
Heat the Oil
Again, my trusty stainless steel skillet. Put in enough oil to fill the bottom of the pan. Heat it up until it crackles when water is flicked into it from fingertips. The tricky part is keeping the oil at an even heat. If the wontons crisp to golden-brown too quickly, the pork will not cook properly inside. If it's too cool, it'll cook the pork, but the wrappers will turn a sickly white colour. That's fine if you don't care about the hue or texture, but I'm not a fan of semi-crispy. Cook on one side until golden-brown and then turn over until golden-brown. I usually cook one to test the heat and cut it in half and adjust cooking time accordingly. Alternately, if you have a deep fryer, you can use that instead for similar results. Once cooked, move them to a receptacle lined with paper towel to soak up the excess oil and cool down some.
Plated Fried Wontons
Serve with some sort of dipping sauce, if desired. I used dumpling sauce, but they're tasty with plum sauce or teriyaki sauce, too. Note, there are nine wontons on this plate. This is a sharing plate for Chris and I.

Alternate Cooking Methods

  • Steam — use a steaming basket and steam the wontons, and, optionally, move them to a skillet to crisp them slightly.
  • Deep fry — as previously mentioned, you can use a deep fryer to cook the wontons. However, only do a small batch at a time or you'll wind up with wontons that are stuck together. Even when cooked, they are difficult to get apart without a huge mess.
  • Soup — wonton soup is one of the easiest soups to make once the wontons are made. See recipe below.

Wonton Soup


  • 1 preparation of above wonton recipe
  • 16 oz. fresh broccoli
  • 96 oz. chicken broth (two 48 oz. containers)
  • 6 green onions (scallions, optional)


  1. Prepare wonton recipe and set assembled wontons aside.
  2. Pour chicken broth into a large pot and turn it onto high enough heat to bring it to a boil.
  3. While waiting for broth to boil, chop green onions and put into the broth. This will allow the onions to mix well with the broth.
  4. Once broth comes to a boil, drop wontons into it with a spoon so you don't splash yourself with hot broth.
  5. Let wontons boil for 2 or 3 minutes before turning heat down so that it's at a steady simmer.
  6. Set time for 20 minutes.
  7. Chop broccoli into bite-sized florets and put them into broth when timer has ~5-10 minutes left.
  8. Once timer goes off, put lid on pot to trap heat and shut stove off. The broccoli will continue to cook and the soup will cool enough to comfortably eat it.


  • If you can't chop the broccoli within ~10 minutes of dropping the wontons into the broth, prep it before you start.
  • The green onion that are for the broth portion can be dropped in when the timer goes off if you want them less cooked.