Tiffany Haney
Wontons are a type of Chinese dumpling that can be prepared in many ways, including steamed, boiled, pan-fried, deep-fried, or in wonton soup. Pan-fried wontons are made by frying the wontons in oil over medium to medium-high heat until golden brown and slightly crispy. This technique can be used to salvage stale or cracked wontons that might otherwise break apart when boiled. Pan-fried wontons are often served with a dipping sauce, such as a sesame sauce or a vinegar-based sauce.
| Characteristics | Values |
|---|---|
| Pan-frying method | Same as pan-frying a dumpling |
| Pan-frying benefits | Crispy texture, nuttiness, prevents wontons from bursting open in boiling water, and a great vehicle for a tasty dipping sauce |
| Pan type | Non-stick |
| Oil type | Neutral oil, vegetable oil |
| Oil quantity | Enough to cover the pan |
| Wonton quantity | 12-15 wontons |
| Wonton arrangement | In one layer, not crowded, not overlapping, spaced approximately 1-inch apart |
| Frying time | 3 minutes |
| Water quantity | 1/2 cup |
| Water temperature | Cold |
| Lid | Covered |
| Cooking time | 7-8 minutes |
| Frying result | Golden brown and slightly crispy |
| Dipping sauce | Sesame paste, hot water, light soy sauce, chilli oil, sugar, garlic, and scallion |
| Wonton filling | Crunchy, not overstuffed |
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What You'll Learn
Pan-frying vs boiling wontons
Wontons are a type of Chinese dumpling that can be prepared in many ways, including steaming, boiling, pan-frying, deep-frying, or in wonton soup. While wontons are typically served in soups, they can also be pan-fried if you prefer a crispier texture.
Pan-Frying Wontons
To pan-fry wontons, heat vegetable oil in a non-stick frying pan over medium-high heat for 2-3 minutes. Place 12-15 wontons in the pan, spaced about 1 inch apart, and cook for 3 minutes until the bottoms turn golden brown. Add 1/2 cup of cold water to the pan, cover with a lid, and cook for another 7-8 minutes until almost all the water has evaporated. Finally, remove the lid and cook for an additional 2 minutes until all the water has been absorbed and the bottoms of the wontons are crispy.
Boiling Wontons
Wontons can also be boiled in a soup or served on their own with a chili oil sauce. To boil wontons, simply add them to a pot of boiling water and cook until they are floating. If desired, you can also add vegetables or other ingredients to the soup.
Pros and Cons
Pan-frying wontons creates a crispy texture and nuttiness to the wrapper, making it a great option for wontons that have been in the freezer for a while or have cracks or damage. On the other hand, boiling wontons is a quicker and easier method that does not require oil or special cookware. However, boiled wontons may not have the same crispy texture as pan-fried wontons, and they can fall apart or become soggy if they are not sealed properly.
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Pan-frying frozen wontons
To pan-fry frozen wontons, you'll need a non-stick frying pan, preferably around 10 inches or 25 cm in diameter. Heat the pan to a medium-high heat and add some neutral oil—you want enough to create a thin layer across the pan. Place your frozen wontons directly into the pan; it's best not to thaw them first, as they may become soggy. Give the pan a swirl to ensure the wontons don't stick, and cook for a few minutes. You may need to cook the wontons in batches to avoid overcrowding the pan.
Once the bottoms of the wontons are golden brown and slightly crispy, it's time to add water to create steam. With the pan still on medium-high heat, carefully add around 1/3 cup of water (or enough to reach about halfway up the height of the wontons) and immediately cover the pan. Allow the wontons to steam for 7-8 minutes, or until most of the water has evaporated. You can swirl or shake the pan during this step to promote even cooking and browning.
Once the water has evaporated, your wontons should be cooked through, with a nice crispy texture. Serve them with your favourite dipping sauce and enjoy!
Some popular dipping sauces for pan-fried wontons include a sesame sauce made with Chinese sesame paste (or creamy peanut butter for those allergic to sesame), hot water, light soy sauce, chilli oil, sugar, garlic, and scallions. You can also try a vinegar dipping sauce made with soy sauce, black vinegar, green onions, and Sriracha hot sauce.
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Pan-frying cracked or damaged wontons
If your wontons are cracked, damaged, or poorly sealed, it can be difficult to boil them without them bursting open, getting soggy, or having the wrappers fall off. In this case, pan-frying is the best option.
To pan-fry cracked or damaged wontons, heat a non-stick pan over medium-high heat and add some neutral oil. It is important not to overcrowd the pan, so add the wontons in one layer and fry for a few minutes, or until the bottoms turn golden brown and crispy. If you want to be extra careful with your delicate wonton, you can brush each wonton with oil or spray them with cooking spray before placing them in the pan.
Once the wontons are golden brown, turn them over and add a small amount of water (about 1 tablespoon per wonton) to the pan. Cover the pan with a lid and let the wontons steam until the water is almost evaporated. This will ensure that the wontons are cooked through and that the crispy bottoms do not burn. If the wontons are not cooked after the water evaporates, simply repeat the process.
Serve your crispy, pan-fried wontons with a dipping sauce of your choice. A popular option is a sesame dipping sauce made with Chinese sesame paste, hot water, light soy sauce, chili oil, sugar, garlic, and scallion. If you are allergic to sesame, you can substitute creamy peanut butter or use a dumpling sauce instead.
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Pan-frying different wonton shapes
While wontons are typically served in soups, they can be pan-fried to create a crispy texture and nuttiness to the wrapper. This is also a good option if your wontons are cracked, damaged, or poorly sealed, as they may burst open in boiling water.
The method for pan-frying wontons is similar to pan-frying dumplings. To start, heat a non-stick pan over medium-high heat and add some neutral oil. Place the wontons in one layer in the pan, ensuring they are not overcrowded, and fry for a few minutes until the bottoms turn golden brown and slightly crispy. If you are using frozen wontons, place them directly into the frying pan while still frozen to prevent them from becoming soggy.
Once the first side is crispy, turn the wontons over and add a small amount of water (about 1-2 tablespoons) to the pan. Cover the pan and allow the wontons to steam until most of the water has evaporated. Repeat this process once if the wontons are not fully cooked.
For a triangle shape, place the filling in the centre of the wonton wrapper and fold over to create a triangle. Bring the two bottom corners together and seal with a bit of water to form a purse shape. This method can also be used to create a "normal" wonton shape by simply sealing the wrapper without bringing the corners together.
For a more unique shape, you can try creating a "purse" or "money bag" wonton. Place the filling in the centre of the wrapper and gather the edges, squeezing them together to create a "money bag" shape. Secure the edges with a bit of water to ensure the wonton is sealed.
Pan-fried wontons can be served with a variety of dipping sauces, such as sesame sauce, peanut sauce, or a spicy chili sauce. Enjoy your crispy, golden-brown wontons!
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Pan-fried wonton dipping sauces
Pan-fried wontons are a delicious snack, and there are many dipping sauces that can be served alongside them. Here are some ideas for sauces that you can make at home:
Sesame Sauce
Sesame sauce is a popular choice for pan-fried wonton dipping sauces. To make this sauce, combine Chinese sesame paste (made with toasted sesame seeds) or creamy peanut butter with hot water until you get a smooth, thin consistency. You can also add light soy sauce, chilli oil, sugar, garlic, and scallions to taste. This sauce is perfect for those who want a nutty and savoury flavour profile.
Soy and Vinegar Sauce
A simple yet classic dipping sauce for wontons is made with a combination of soy sauce and vinegar. You can use light or low-sodium soy sauce and balance the salty flavour with Chinese black vinegar, aged balsamic vinegar, or rice vinegar, which is milder and slightly sweeter than white vinegar. For a nuttier flavour, add toasted sesame oil and some garlic chilli sauce.
Spicy Sauce
For those who like their food with a kick, a spicy sauce is a great option. Start with a base of soy sauce and vinegar, then add red pepper flakes, Chinese hot mustard, sriracha, or your favourite hot sauce. You can also add aromatics like scallions, toasted sesame seeds, julienned ginger, or minced garlic for extra depth of flavour.
Sweet and Sour Sauce
If you prefer a sweeter sauce, you can make a honey-garlic sauce by adding honey, coconut brown sugar, or apricot jam to the soy sauce and vinegar base. You can also replace the honey with an equal amount of sugar. This sauce is perfect for balancing the savoury and spicy flavours of the pan-fried wontons.
Chili Oil Sauce
Chilli oil sauce is another popular choice for wontons. You can use store-bought chilli oil or make your own by infusing oil with chillies and other aromatics. For an extra spicy kick, look for chilli oil with garlic and crushed black beans, such as the popular Lao Gan Ma brand. This sauce will add a bold and sharp flavour to your wontons.
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