Fried Wontons Recipe

Prepare rehydrated soya

If using dehydrated textured soy protein, rehydrate according to package instructions (typically soak in hot water or broth for 10 minutes), then squeeze out excess liquid thoroughly. Measure 2 cups rehydrated.

Cook aromatics and vegetables

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add minced garlic and ginger and sauté 30 seconds until fragrant. Add chopped mushrooms and cook 3–4 minutes until softened and any liquid released begins to evaporate.

Add greens and soya

Add shredded cabbage and chopped bok choy to the pan. Stir and cook 2–3 minutes until wilted. Add the rehydrated soya protein and cook another 2 minutes to heat through and allow flavors to combine.

Season and bind

Reduce heat to medium. Stir in 2 tbsp soy sauce, 1 tbsp vegetarian oyster/hoisin sauce, 1 tsp sesame oil, 1 tsp sugar, 1 tsp cornstarch, 1/4 tsp white pepper and 1/2 tsp salt. Mix thoroughly so cornstarch coats bits and helps bind. Cook 1 minute, taste and adjust seasoning. Remove from heat and stir in sliced green onions. Let the filling cool to room temperature (about 15–20 minutes).

Prepare sealing water

Pour 1/4 cup water into a small bowl for sealing wrappers.

Portion filling

Place a wonton wrapper on a clean work surface with one corner pointing toward you (diamond shape). Put about 1 teaspoon to 1.5 teaspoons of the cooled filling in the center of the wrapper. Do not overfill — wrappers should be able to seal easily.

Seal basic pouch (method 1)

Brush the wrapper edges lightly with water using a finger. Fold the wrapper in half diagonally to form a triangle, pressing around the filling to remove air and seal edges tightly. Optionally press the two bottom corners of the triangle together and seal with a dab of water to form a classic wonton shape.

Alternative fold (method 2)

For a crispier, layered shape: place filling near center, brush two opposite edges with water, fold the wrapper into a small rectangle, then bring the short edges together and seal to make a small purse. Ensure all edges are sealed to prevent oil entry.

Arrange for frying

Set finished wontons on a baking sheet or tray lined with parchment paper in a single layer. If refrigerating before frying, cover loosely to prevent drying. Make all wontons before heating oil for consistent frying.

Heat oil

Pour about 3–4 cups neutral oil into a medium heavy-bottomed pot or deep skillet; you need 2–3 inches of oil. Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, test by dipping the corner of a wrapper — it should sizzle and brown in ~10–15 seconds.

Fry in batches

Carefully add 6–8 wontons at a time (depending on pot size) without crowding. Fry, turning occasionally, for 2–3 minutes until golden brown and crisp. Use a slotted spoon to remove and drain on a wire rack set over a baking sheet or on paper towels. Repeat with remaining wontons. Maintain oil temperature between 325–350°F; lower heat if browning too fast.

Finish and serve

Let fried wontons rest 1–2 minutes to drain excess oil. Serve hot with the dipping sauce or your choice of condiments.

Whisk together 1/4 cup soy sauce, 1 tbsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp chili oil or a pinch of chili flakes, 1/2 tsp sugar or honey and 1/2 tsp minced garlic in a small bowl. Adjust to taste. Serve alongside wontons.