Sep 042013
Pan Fried Wonton

Pan Fried Wonton


Pan fried wonton and dumpling are extremely popular in the Chinese society. The most attractive point of pan fried wonton and dumpling is that they have a light golden crispy bottom. This makes them as tasty as deep fried food, but not as greasy and unhealthy as them. Here is a basic home recipe of pan fried wonton.

Wonton is so similar to dumplings in many ways. Both use flour made skins with fillings wrapped in; both can be cooked using pan fry method. Certainly, the method here can be used to cook pan fried dumplings. For how to make dumplings, please click on this post: steamed Chinese dumplings. 

Recipe for 2 people (around 20-25 wontons)

The Dough:

1.  1 and 1/4 cups of plain flour,

2.  1/2 cup of cold water,

3.  1/2 tsp salt,

Knead into a soft dough (knead for about 10 minutes if by hands). Cover and leave the dough at a cool place for over 30 minutes.


The Filling:

  1. 250 g pork minces
  2. Add in the following seasoning and mix well: 1/2 tsp salt, 1/2 tsp sugar, 2 tbsp light soy sauce, 1 tbsp white wine (or Chinese cooking wine), 1 tbsp sesame oil, 1 tbsp sunflower oil (or corn oil)
  3. Add in 200 g finely chopped flat garlic chives (or spring onion), mix well.


To Make Wonton:

First, to make the skin: Using a pasta machine, press the dough to a flat piece  which is about 1 mm thin. (Or use a rolling pen by hands.) Then, cut into 10-12 cm square pieces.

Then, make wonton (see photo 1-5 ):

photo 1. Put a piece of dumpling skin on a flat surface and then put some fillings (not too much for easy folding) in the middle of the skin.

Photo 2. Fold  the skin to cover the dumpling fillings as shown.

Photo 3. Fold the half containing fillings over the other half of the skin.

Photo 4. Gently press the two outside corners.

Photo 5. As the arrows indicated, press the two outside corners together.


Making Wonton

Making Wonton


Pan Fry Method:

1. Brush a layer of vegetable oil on the bottom of a flat frying pan, put the wotons in and then warm it up with high heat (see photo 1 below).

2. When you can hear the wontons sizzling, add cold water into the pan to about 1/4-1/3 of the height of the wontons. Immediately put the pan lid on (see photo 2 below). You can see the water bubbling and splashing severely in the pan. Turn down the heat a little bit, still keep the water bubbling severely (not simmering ).  The steam will work to cook through the wontons.

3. After about 4-5 minutes, the water will be dried. Open the lid (see photo 3 below). After 1 minute, gently turn one wonton over with a cooking shovel to check if the bottom is golden brown. When it is, it is ready to serve (see photo 4 below).

Pan Fry Wonton

Pan Fry Wonton




  One Response to “Pan Fried Wonton”

  1. […] The Chinese dumpling is so popular in China. It is made and cooked in various ways: steaming, boiling, pan frying, deep frying etc. The filling also varies from pure meat to pure vegetable. In home cooking, the Chinese generally like to mix meat with vegetables half and half. Here is a basic home recipe for steamed dumplings. For pan fry method, please read this post: Pan Fried Wonton. […]

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