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If you are looking for the ultimate crowd-pleasing appetizer, these Easy Crispy Fried Pork Wontons are guaranteed to disappear before they even hit the table!
Stuffed with a savoury blend of ground pork, fresh green onions, garlic, and rich sesame oil, these little “money bags” are fried to a spectacular, golden crunch. While wontons are famous for swimming in a comforting bowl of hot broth, deep-frying them transforms them into a highly craveable, crunchy snack.
With easy-to-find ingredients and a surprisingly simple folding technique, you can easily whip up a massive batch of these for your next party. Serve them piping hot with a side of sweet chili dipping sauce, and watch them fly off the plate!
Why You’ll Love This Recipe
The Perfect Make-Ahead Appetizer: You can fold a massive batch of these and freeze them raw to fry up whenever guests arrive!
Foolproof Seasoning: I share my secret “microwave hack” to ensure your pork filling is perfectly seasoned every single time.
Air Fryer-Friendly: Prefer to skip the deep fryer? I have included easy instructions for getting a perfectly crispy wonton right in your air fryer.
Ingredients You Will Need
You can find all of these simple ingredients at your local Asian grocery store!
For the Wonton Filling:
Lean Ground Pork: 2 ½ pounds. (You can also substitute ground chicken or turkey!)
Aromatics: 1 cup finely chopped green onions (or chives) and 1 ½ Tablespoons of minced fresh garlic.
The Seasonings: 2 ½ Tablespoons white sugar, 2 Tablespoons sesame oil, 1 Tablespoon oyster sauce, 1 Tablespoon Kosher salt, and 1 teaspoon ground black pepper.
For the Wrappers & Frying:
Wonton Wrappers: 2 packages. (Look for the thin, square, yellow/white wrappers usually found in the produce or refrigerated section of the grocery store).
Frying Oil: 6 cups of a neutral, high-heat oil like Canola or Vegetable oil.
For Dipping:
Thai Sweet Chili Sauce: A classic ¼ cup for dipping!
Alternative Creamy Dip: Mix ½ cup mayo, 1 Tablespoon Sriracha, 2 teaspoons lemon juice, and ½ teaspoon honey.
How to Make Crispy Fried Wontons (Step-by-Step)
Phase 1: Mix the Filling
In a large bowl, mix together the ground pork, green onions, garlic, sugar, sesame oil, oyster sauce, salt, and black pepper until completely combined.
Cover the bowl and refrigerate the filling until you are ready to start wrapping.
Phase 2: The “Money Bag” Fold
Keep a clean, slightly damp hand towel draped over the unused wrappers so they do not dry out while you work!
Place a single Wonton wrapper in the palm of your hand, with the corner facing your index finger (like a diamond).
Use a butter knife to scoop about 1 inch of meat filling into the exact center of the wrapper.
Fold the bottom corner up to create a triangle, gently pressing the air out from around the meat.
Place your left and right thumbs on each side of the meatball. With your fingers supporting the back, firmly pinch and pleat the wrapper inward towards the center.
Press the center seal tightly to ensure it is closed. It should look like a plump, pleated little money bag! Place the finished wonton on a parchment-lined tray and keep it covered with a towel.
To watch a video demonstration of this folding method, you can watch it below:
Phase 3: Fry to a Golden Crisp
Pour the oil into a large saucepan or Dutch oven (make sure it’s deep enough to fully submerge the wontons) and heat over medium-high until it reaches 350°F (177°C). To test if the oil is ready without a thermometer, dip a wooden chopstick into the center of the pot; if bubbles form around the chopstick, the oil is hot enough for frying.
Carefully drop 8 to 10 wontons into the hot oil. Do not overcrowd the pan!
The dumplings will initially sink, then float to the surface as they cook. Fry them, flipping occasionally, until they are deep golden brown and the rapid “sizzling” noise dies down.
Transfer the cooked wontons to a wire cooling rack placed over a baking sheet to catch the oil drips. Serve hot!
💡Pro Tips for the Best Wontons
The Taste-Test Hack: Since you cannot taste raw pork to check your seasoning, try this trick: Scoop 1 teaspoon of the mixed raw filling into a small bowl and microwave it for 30 to 60 seconds until fully cooked. Taste it, and adjust the salt, sugar, or garlic in your main raw batch accordingly!
Use a Wire Cooling Rack: Never place freshly fried wontons directly onto paper towels! The steam gets trapped underneath, making the bottoms soggy. A wire rack ensures air circulates around the entire dumpling, keeping it super crisp.
Don’t Over-Wet the Wrappers: Wonton wrappers seal very easily. While some people like to brush the edges with water or an egg wash, doing this too heavily can make the wrapper soggy and prone to tearing. The stickiness of the meat filling is usually enough to hold the pleats together!
I know it’s hard to resist, but let those delicious pastries cool on a wire rack for just a few minutes. Then, treat yourself and enjoy them while they’re still warm! You won’t regret it!
Complete Your Menu
Turn these crispy appetizers into a full Asian-inspired feast by pairing them with some of my other favourite recipes!
From-Scratch Wonton Noodle Soup: Use half of your raw dumplings to make these fried appetizers, and drop the other half into this comforting, clear pork broth for the ultimate 2-in-1 meal!
Spicy Gochujang Noodles with Pork: Serve a platter of these crispy wontons alongside a hot bowl of these 30-minute, intensely flavorful spicy noodles.
What is the difference between Wontons and Dumplings?
It all comes down to the wrapper!
Wonton Wrappers: Square, yellow or white, and rolled very thin. They are made with flour, egg, water, and salt.
Dumpling Wrappers: Round, white, and noticeably thicker. They are typically made with just wheat flour and water, giving them a chewier bite designed for pan-frying or steaming.
Can I cook these in the Air Fryer?
Absolutely! This is a fantastic, healthier alternative to deep-frying. Place the folded wontons in your air fryer basket, spacing them at least 1 inch apart. Lightly spray or brush them with cooking oil. Air fry at 350°F (177°C) for 8 to 10 minutes until perfectly golden brown and crispy!
The ultimate crunchy party appetizer! Learn how to make Easy Crispy Fried Pork Wontons with a savoury filling, plus deep-frying and air-fryer instructions.
Mix the Filling: In a large bowl, thoroughly mix the lean ground pork, chopped green onions, minced garlic, kosher salt, black pepper, white sugar, sesame oil, and oyster sauce.(Tip: Microwave a tiny spoonful of the filling for 30 seconds to cook it and taste-test your seasoning!)
Prep the Wrapping Station: Set up a clean workspace. Keep the Wonton wrappers and your finished wontons covered with a clean hand towel at all times to prevent them from drying out and cracking.
Scoop the Meat: Place a Wonton wrapper into the palm of your hand, with the corner pointing toward your index finger. Use a butter knife to scoop a 1-inch meatball of filling directly into the center of the wrapper.
Fold and Pleat: Fold the bottom corner up to create an offset triangle, gently pressing out any excess air. Place your thumbs on either side of the meat filling. With your fingers supporting the back of the wrapper, firmly pinch and pleat the wrapper inward to the center to seal it tightly. Repeat until all filling is used. To watch a demo video of this method, you can watch it here.
Heat the Oil: Pour the canola or vegetable oil into a large saucepan (ensure it is deep enough to submerge the wontons). Heat the oil until it reaches 350°F (177°C), or until the oil bubbles rapidly when the end of a wooden chopstick is dipped into it.
Fry to a Crisp: Carefully drop 8 to 10 wontons into the hot oil, ensuring you do not overcrowd the pan. The wontons will sink at first, then float. Fry them until they are deep golden brown and the loud sizzling subsides.
Drain and Serve: Transfer the cooked wontons to a wire cooling rack placed over a baking sheet to drain the excess oil and maintain their crispiness. Serve hot with Thai sweet chili sauce!
Don’t Over-Wet the Wrappers: Wonton wrappers seal very easily. While some people like to brush the edges with water or an egg wash, doing this too heavily can make the wrapper soggy and prone to tearing. The stickiness of the meat filling is usually enough to hold the pleats together!
What is the difference between Wontons and Dumplings?It all comes down to the wrapper!
Wonton Wrappers: Square, yellow or white, and rolled very thin. They are made with flour, egg, water, and salt.
Dumpling Wrappers: Round, white, and noticeably thicker. They are typically made with just wheat flour and water, giving them a chewier bite designed for pan-frying or steaming.
Can I cook these in the Air Fryer?Absolutely! This is a fantastic, healthier alternative to deep-frying. Place the folded wontons in your air fryer basket, spacing them at least 1 inch apart. Lightly spray or brush them with cooking oil. Air fry at 350°F (177°C) for 8 to 10 minutes until perfectly golden brown and crispy!
What is the difference between Wontons and Dumplings?
It all comes down to the wrapper!
