Chinese Wontons

"These appetizers disappear quickly! They are also great dipped in a mixture of soy sauce and Worcestershire sauce."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Anonymous photo by Anonymous
photo by reachkimo photo by reachkimo
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
50 appetizers




  • Combine pork, garlic, ginger, soy sauce, sesame oil, and vegetables in a bowl.
  • Separate wonton skins.
  • Place a heaping teaspoon of filling in the center of the wonton.
  • Brush water on 2 borders of the skin, covering 1/4 inch from the edge.
  • Fold skin over to form a triangle, sealing edges.
  • Pinch the two long outside points together.
  • Heat oil to 450 degrees and fry 4 to 5 at a time until golden.
  • Drain and serve with sauce.

Questions & Replies

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  1. Janet M.
    Going to make these next week or sooner if question is answered. Those of you who have frozen the wan ton Did you cook pork first? Freeze the uncooked wan ton. Do you fry frozen or defrost ahead? Those that fried and then froze did you defrost or just heat up frozen. Thanks ahead for your answers J
  2. viccsgr
    do you cook the pork first?
  3. Sona H.
    I will be trying this recipe, however it doesn't say what to do with the teaspoon sesame oil. does it go inside the veggie and meat mixture? I'm sure more than a teaspoon is needed to deep fry.


  1. Susan Aveis
    These are maaaarvelous! I am on WW and made them for a party, and they simply were the talk of the crowd (and 2 points each)! Wonton wrappers found in produce aisle of grocery store. I also tried steaming a few and although the fried ones are better for a party, I held the steamed ones aside for just me! Made a great lunch! Susan
  2. Biz319
    My teenage daughter has made these twice now. She cooks a whole batch and then individually froze them on a cookie sheet. She put in a freezer bag, and now after school she just heats them back up in the toaster oven - taste so good as if they were just made. Thanks!
  3. keahinui
    Very good recipe, a lot like my Mom's. That's high praise indeed. I was born and raised in Hawaii and we know our won ton! You can use water chestnuts instead of, or in addition to the celery. Chop them fine. Some people find the taste too metallic, but it is a traditional ingredient. We always cooked the pork a little first and drained the fat, then added all the other ingredients, but that was back when undercooked pork was considered far more hazardous. Still, a great many people prefer to cook it first. I add a small amount of finely chopped cilantro (Chinese parsley) to the mix. If you find that water doesn't seal the triangles properly, try an egg beaten with a little water - makes for a better seal. These are labor intensive so get some help making them if you can. Well worh the effort. Make easy dipping sauce with soy sauce and Chinese mustard. Always a favorite family pupu with cocktails. So ono!!!
  4. PTSD709
    450 degrees is too hot. Normally Wonton recipes say to cook between 350-375 F.
  5. dollface65
    Excellent to say the least. I used my mini food processor to VERY finely mince the veggies, and it turned out perfect. I had leftover pork mixture, so I fried it up in a skillet and served it in lettuce leaves with sauce #62708 for a fantastic lunch the next day. Almost better than the wontons themselves, and not deep fried. Thanks for a great recipe.


  1. keahinui
    Cook your pork first, maybe add cilantro, also water chestnuts
  2. CampingQueen
    Oh My Gosh, this recipe was so awesome, I could'nt belive how delicious they came out,the only change I made was instead of ground pork I used Jimmy Dean ground sausage so good thank you very much Cocoa. Crystal from California
  3. Chef G
    I substituted hamburger for the pork. Gave it some more zest with cayenne pepper and black pepper. They are great. A real treat is dip them in some pad thai sauce! Yummy.


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