Pan Fried Wontons

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, and we are discussing everything below.

Why You'll Love This Pan-fried Wontons Recipe?

• Wontons are a delicious, eye-catching recipe that is becoming popular beyond Asia(like this chili garlic edamame). Today's pan-fried version of the wontons recipe is easy, delicious, and appealing, and that's great to enjoy with garlic sauce.
• The main success of this recipe is customization. The choices for filling can be made according to individual preferences and availability of ingredients.
• This is a tasty make-ahead dish. The filling can be made in advance, and the wontons can be filled and fried just before serving. These pan-fried wontons taste super yummy when they are super hot.

The 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, ideal for an Asian-style combination that works 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?

1. Drain the tofu: Remove it from the package and place it in a colander for 10 minutes to drain excess water.
2. Prepare the vegetables: Add vegetable oil to a pan and toss in the shredded cabbage, green pepper, and carrots. Sauté on high heat for 10 minutes, just enough to slightly soften them but keep their crunchy texture. Then, transfer to a plate and set aside.
3. Prepare the wontons: Place one wonton sheet in a single layer on a prepping board. Place one tablespoon of the vegetable mixture in the center. Brush water on the four edges of the sheet, then bring all four sides together and seal the edges by pressing them between your fingers. Repeat this procedure for the remaining sheets.
4. Make the pan-fried wontons: Place a large skillet on medium heat and add two tablespoons of vegetable oil. Arrange all the prepared wontons in a single layer, leaving a little space around them to prevent sticking to each other. When the bottom surface of the wonton turns brown, sprinkle water over the wontons, just enough to create steam. Cover the skillet and cook for five minutes. If the tops of the wontons remain white and not tender, sprinkle a little more water, cover, and cook until done.
5. Serve: These pan-fried wontons taste delicious when served immediately and still hot.

The Leftovers

Additionally, this pan fried wontons recipe is excellent for freezing. Store these pan-fried wontons in batches using the following tips to extend their storage life.

• 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. These frozen wontons stay good 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.

Tips and Tricks

• 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 this 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.

Frequently Asked Questions