Pan-Fried Wontons

29 Apr

This meal is delicious. It also helps that you can make a ton of wantons and just freeze them for later use. One note on freezing: don’t do what I did, which is pile all the wontons together and stick them in the freezer. They tend to stick together, if you do this. Instead, line a cutting board with parchment paper, place the wontons separately from each other. Once the first layer is done, place another sheet on top of them and repeat the same with wontons. Place in freezer until the wontons are hard. Once they are frozen you can just dump them in a plastic bag without worrying that they will stick together.

On another note about freezing, don’t thaw wontons – they will turn into sticky gross mess. Instead, cook them frozen.


This meal consists of:

1. Wontons

2. Dipping Sauce

3. Rice (cooked according to packaging instructions)


The recipe calls for wonton wrappers, which I couldn’t find at the store, so i just made them myself. I will post the recipe as well.

The recipe below is from here and here.


1 package won ton wrappers (this can be found at your local grocery store in the produce aisle or an Asian supermarket. I didn’t have any wrappers, so I made them myself – recipe is below)

1 bunch of green onions, diced

1 egg

1 lb. of ground pork

2-3 cloves of garlic, diced

1 tbl. low sodium soy sauce

salt and pepper to taste


1. Mix ground pork, garlic, half of green onions, soy sauce, egg, and salt and pepper in a medium-sized bowl. It’s easiest if you use your hands to make sure everything is mixed evenly. Cover and let refrigerate for at least an hour so the flavors set in. (When my mom makes fried egg rolls, which is essentially the same thing, she always refrigerated overnight, so that’s an option too!)

2. Now, prepare your workstation–if you have a big counter space or kitchen island that would be ideal. Lay out a cutting board and a large plate to place your won tons. Keep a small cup of water nearby–this you will use to moisten the edges of the won tons so they will stick together.

It can be a little difficult when first learning how to roll a won ton, and I really don’t know how to explain it without physically doing it, but here is a video I found very useful:

Processed with VSCOcam with t1 preset

Place about a tablespoon of filling in each wrapper, wet edges, and roll according to video! Repeat about 100x.  : )

Processed with VSCOcam with m3 preset

3. In a non-stick pan, drizzle cooking oil. Place wontons in the pan, cook on high heat for about 1 min, till the bottom is golden. Flip the wontons to the uncooked side.

4. Pour some water in the pan. The amount of water depends on the pan sizes. Water should cover the bottom of wontons. Caution! The pan is very hot at this point, please cover the pan with lid when you add the water. The water boils/steams the wontons so the filling is cooked.

5. After most of the water has vaporized (takes about 7 mins), remove the lid. Cook on high heat until the bottom is golden brown.


The original recipe is here.


  • 1 egg

  • 1/3 cup water

  • 2 cups all-purpose flour

  • 1/2 teaspoon salt
  1. In a medium bowl, beat the egg. Mix in the water.
  2. In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
  3. On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
  4. Cut each ball into four equal pieces. The original recipe said you could roll each square, so you get 9 3.5 inch square wrappers. I don’t know who they have for rolling the wrappers, I could only roll the dough out for 4 wrappers per piece – and that’s with  A LOT of effort. 


  • 1 tbsp soy sauce
  • a dash of vinegar
  • 1 tsp chili oil (careful, it bites!)
  • 1 tsp sesame oil
  • 1 clove minced garlic
  • scallions.

Mix everything together. Be careful with chili oil – it is very hot! The original recipe called for chili oil and soy sauce in 1:1 proportions, but my mouth was on fire when I tried that so I put a bunch more soy sauce.


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