This Pan-Fried Wontons with garlic sauce recipe yields soft, chewy, and crispy wontons at the bottom. It is easy to make and perfect for any party, gathering, or potluck. The choices of filling are infinite.
When it comes to quick and delicious appetizers, I LOVE pan-fried wontons. Their crispy bottom, soft top, and flavorful crunchy filling make them irresistible(better than takeout)!
The filling is a simple mix of tofu and fresh vegetables, giving each bite a perfect balance of texture and taste. Light yet satisfying, it is best served as an appetizer or as a side(I love pairing it with Szechuan rice).
Pan-frying creates the best contrast—crispy on the bottom, tender on top—making it worth trying restaurant-style dish in the comfort of your home. I hope you love them!
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Why You'll Love This Recipe⭐️
⭐️Easy, delicious, and appealing(like this chili garlic edamame).
⭐️Customize the filling according to individual preferences
⭐️This is a tasty make-ahead dish.
Ingredients
- Firm Tofu: It has a crunchy texture and absorbs all the flavors from the vegetables and seasonings. You can substitute it with tempeh or extra firm tofu.
- Veggies: I use cabbage, green pepper, and carrot, an ideal Asian-style combination for this recipe. These three veggies complement each other's textures and tastes. However, you can use your favorite firm vegetables, like Napa cabbage, broccoli florets, or green beans.
- Wonton Wrappers: Most leading grocery stores carry wonton wrappers. My local Walmart stores in Pennsylvania carry these wrappers in their refrigerated aisles.
- Vegetable Oil: You can use any other neutral-flavored oil, such as canola or sunflower seed oil.
How To Make Pan Fried Wontons
- Drain tofu and let it sit for 10 minutes. Shred the cabbage, bell pepper, and carrot.
- Sauté the veggies(you can do in batches if the pan is too small like mine) in oil for 2 minutes until soft but crisp. Set aside.
- Place a wonton wrapper on a board. Add one tablespoon of filling in the center. Brush water on edges and fold to seal tightly.
- Heat oil in a pan over medium heat. Arrange wontons without crowding. Cook until the bottom turns golden brown. Sprinkle water, cover with a lid, and steam for 5 minutes. Enjoy with a spicy dipping sauce!
The Leftovers
- Refrigerator: These wontons have delicate skins that can easily stick together. For the best results, transfer the leftover wontons to an airtight container in a single layer or use parchment paper to separate them. You can store them in the refrigerator for up to three days.
- Freezer: Place a baking sheet lined with parchment paper and arrange the leftover wontons in a single layer, leaving some space around each one. Freeze them for 2 to 3 hours until they become solid. Then, transfer them to a freezer-safe bag or a sealed container for up to three months.
- Thawing: Place the frozen wontons in the refrigerator overnight or for up to eight hours. Alternatively, you can place them in a water bowl to thaw for about three hours.
- Reheating: Heat one teaspoon of oil in a skillet and place the wontons. Add a little water around the wontons, close the lid, and cook for 2-3 minutes or until the wontons are thoroughly cooked.
Pro Tips For Best Results
- Use Firm Tofu: The wonton wrappers are thin, delicate, and soft, and the filling needs to be crunchy to balance this. Use firm or extra-firm tofu for a crunchy texture in these pan-fried wontons.
- Drain the Tofu Properly: Tofu packages contain liquid. Drain them completely, and remove the excess moisture by gently placing a kitchen towel on top of the tofu to absorb the extra moisture.
- Shred the Cabbage: A uniform texture makes the wonton more appealing. I use the vegetable slicer to shred cabbage; it is simple and quick.
- Do not overfill the wontons: The wonton filling can expand by 10 to 20% after heating, so fill the wontons just enough to close the wrapper without overstuffing. Avoid overcrowding the pan when cooking.
FAQ
Absolutely! This pan-fried wontons recipe allows you to use a variety of fillings, including vegetables, seafood, or meat. For veggies, try mushrooms, zucchini, spinach, green beans, broccoli, and more.
Wonton wrappers might be drying out. Try moistening the edges with water and pressing firmly between your fingers. The water helps them stick together. Also, try to use a smaller quantity of filling.
You can add cooked and shredded chicken, beef, or pork. You can also use shrimp or shredded salmon. Experiment with different seasonings to try other fillings.
More Asian Take-Out Style Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Pan-Fried Wontons(Vegan Recipe)
Ingredients
For the filling
- 1 cup firm tofu crumbled
- 1 cup cabbage shredded
- ½ green bell pepper shredded
- ¼ cup carrot shredded
For the wonton
- 20 wonton wrapper
- ¼ cup water for brushing
- 2 tablespoon vegetable oil
Instructions
For the filling
- Remove and drain tofu from the package, keep it in a plate for about 10 minutes.
- In a pan add vegetable oil, shredded cabbage, green bell pepper, carrot.
- Saute it on high heat for 2 minutes or until it turns soft but still crisp.
- Transfer to a plate and set aside.
For preparing the wontons
- In a prepping board, place a wonton sheet.
- Keep 1 tablespoon of the vegetable mixer in the center of the wonton sheet.
- Brush water on four sides of the sheet. The water should be just enough to make it sticky.
- Bring all the four sides of the sheet together and seal all the edges. (Brush with water again to the sides if it is not sticking properly)
- Repeat the same procedure for all the remaining sheets.
For making pan fried wontons
- Keep a wide pan in medium flame add 2 tablespoon of vegetable oil.
- Arrange all the prepared wontons without crowding. So that all the wontons sits on the surface of the pan.
- Leave little space in between, as it may sticks to each other while cooking.
- Once the bottom surface turns brown, spray/sprinkle water all over the wontons just to make them wet.
- Cover the lid and cook for 5 minutes.
- If the wonton wrappers have not cooked properly, sprinkle water again, cover the lid and cook completely.
- Serve pan fried wontons hot with soy sauce or hot sauce.
Notes
- Use firm or extra-firm tofu for the filling to keep a crunchy texture and balance the delicate wonton wrappers.
- Prevent wontons from sticking by lightly moistening the wrapper edges with water and sealing tightly.
- Leftovers can be refrigerated for 3 days or frozen for up to 3 months; reheat in a skillet with a bit of oil and water for best texture.
- Don’t overcrowd the pan while cooking; avoid overstuffing the wrappers to keep them from bursting.
Liz says
My mom used to make homemade egg rolls and wontons, but I didn't get her recipe. Your yummy version satisfied my cravings. A+!!
Paula says
This was such a fantastic appetizer! We enjoyed it at a gathering this weekend.
Sisley says
These were so delicious. I didn't want to share!
Farwin says
Who knew making wontons could be so easy? I'm looking forward to making these yummy wontons with my kids. They're going to love it.