Fried Wonton (Best Homemade Wontons Recipe) - Rasa Malaysia (2024)

FAQs

How do you keep fried wontons crispy? ›

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.

Make the Pork and Shrimp Wonton Filling

To the pork and shrimp, add chopped scallions, minced garlic & ginger, then season with light soy sauce, shaoxing wine, sesame oil, salt, white pepper, sugar, and msg. Mix in ONE direction with your hand until you see streaks on the bowl as seen in the images below.

In a Nutshell. The primary difference between dumplings and wontons is that wontons are always filled with a meat or vegetable filling, whereas dumplings can be filled or the ingredients can be mixed with the dough and formed into balls.

Fried wonton filling with pop

My recipe below has a classic authentic Chinese wonton filling – pork, shrimp, and fresh aromatics with soy sauce, Shaoxing wine, and sesame oil. The ingredients combine for a deep and satisfying umami with a pop of bright flavor from the ginger and a hint of nuttiness from the sesame oil.

I like to use either peanut oil or vegetable oil for deep frying. Both are neutral flavored and have a high smoke point. They can handle the amount of heat needed to make sure that your wonton strips fry up crispy without absorbing too much oil.

First, you want to spray the wontons with some kind of cooking spray. This ensures that the wonton can turn golden brown but that it won't get soggy from too much oil. Wonton wrappers are normally very thin so adding the weight of too much oil can cause them to lose some crispiness.

Do You Cook Wonton Filling First? No, you will not want to cook your homemade pork wonton filling first. Since there is a small amount of meat filling in this wonton recipe, they cook very quickly.

Traditional Chinese wonton wrappers are made from wheat flour, eggs and water, and can be used to wrap around any number of fillings to be cooked in soups or fried.

Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing. If the filling isn't cohesive enough, it will tumble out when you bite into it.

Heat a 10-inch/25cm non-stick pan over medium high heat, and add the neutral oil. Add the wontons in one layer to the pan, and fry for a few minutes, or until the bottoms are golden brown and slightly crispy. With the pan still over medium-high heat, use a cover as a shield and add ⅓ cup water.

What's the difference between a wonton and a Rangoon? ›

What is the difference between crab wonton and crab rangoon? Crab rangoon is a type of fried wonton, so they are really very similar. The difference is all in the filling. Traditional wontons are not ever filled with cream cheese (which is one of the main components in crab rangoon recipes).

Consuming fried or steamed wontons is not likely to impart any significant health benefits.

Another silver lining of lockdown is that I've finally nailed the recipe to make a HK style wonton soup. These wontons are best described as bouncy balls of meat, wrapped with silky thin egg dough, swimming in the most fragrant, HK memory-evoking smell.

Heat oil in a wok or large saucepan over medium-high heat to 375 degrees F (190 degrees C). Deep-fry a few wontons at a time until brown and crispy, 2 to 3 minutes.

I've researched online best methods to transport these crispy treats since I want them to arrive as fresh as possible. So far I believe the best I can do is open the container as soon as I pick them up, put some paper towels on and put them on the passenger seat with the seat heater on.

Nobody likes a soggy Fried Wonton, and there's a great trick to getting the wrapper ultra crisp. Instead of sealing the wrapper shut like an envelope with water, you leave the majority of the folded wrapper unsealed, using just a dab of water to pinch the ends together.