Can these same wontons be used in wonton soup?

Yes! If you don't want to fry them all, you can simply blanch the rest in boiling water for a couple of minutes and add them to a nice broth. I recommend checking out my wonton soup recipe also.

Can you air-fry wontons?

Yes, while I have not personally done it, there is no reason why these couldn't be air-fried. I recommend finding a good recipe for air-fryer wonton on the internet and follow their frying instructions. Keep in mind that air-fried things are never quite the same as oil-fried things.

What is the difference between wontons and dumplings?

All wontons are dumplings but not all dumplings are wontons! Basically, wontons are a type of dumplings that uses a very specific type of wrapper - the wonton wrapper, which is thinner than most other dumpling wrappers. The filling is not the defining feature as they can be very similar or even the same.

What is the difference between a fried wonton and a crab rangoon?

Crab rangoons are just a very specific type of fried wontons with a creamy filling involving crab meat and cream cheese, but in the US, it's people's first introduction to wonton wrappers, hence the confusion. Crab rangoon isn't a traditional Asian dish, however, but rather an Americanized version of traditional fried wontons. The takeaway here is that once you learn how to make fried wontons, you can change the filling to anything you can dream of!

What is a fried wonton made of?

A fried wonton is made from a seasoned ground meat mixture wrapped in a wheat-based thin wrapper (a "wonton wrapper), and then deep fried.

What is wonton meat made of?

Most commonly, wonton meat is made of ground pork. It's the "original" if you will, though a pork and shrimp mixture is also a classic. Nowadays you can make wonton out of any kind of finely chopped or minced meat or seafood. Chicken is a good substitute for ground pork, but be sure to use dark meat chicken because white meat tends to be too lean. Aside from the meat and seasoning, wonton filling often includes starch to help bind the mixture and absorb liquid, and an egg can be added for a more tender texture.

Crispy Fried Wonton Recipe with Sweet Chili Sauce เกี๊ยวทอด

Ingredients

3 cloves garlic
½ tsp white peppercorns
2-3 cilantro root or 6-8 cilantro stems, chopped
250 g regular ground pork
1 Tbsp soy sauce
1 Tbsp oyster sauce
2 tsp cornstarch
1 tsp sugar
1 small green onion, finely chopped
1 tsp sesame oil, optional
Wonton wrappers, you'll need about 40, so 1 pack is plenty

Dipping Sauce

You can simply dip them in the Thai sweet chili sauce (store bought or use this recipe here), but for something a little tangier, spicier, and less sweet, try this combo!

3 Tbsp Thai sweet chili sauce
2-3 Tbsp Sriracha hot sauce (see note)

Cook Mode Prevent your screen from going dark

Instructions

Using a mortar and pestle, grind garlic, peppercorns and cilantro stems or roots into a fine paste.
If your mortar is big enough to mix everything in, you can continue the recipe in the mortar, otherwise transfer the herb paste into a mixing bowl.
Add the pork, soy sauce, oyster sauce, cornstarch, sugar, and sesame oil (if using) and mix thoroughly.
Once mixed well, stir in the green onions.
Wrap the wontons, following the video instructions above, or try other shapes as shown in my 5 Ways to Wrap Wontons video. I do not recommend "The Ruffled Purse" for frying because that leaves the filling exposed to the oil, and if using the "pyramid" do not make them fat and chubby like the one I showed in the video, keep the filling to 1 tsp! Wonton wrapping tips: Do not overstuff (no more than 1 tsp of filling per piece) as these only take 1 minute to fry, so there won’t be time to cook a big ball of filling. Make sure you get out as much air as possible before sealing the wontons otherwise you will get big bubbles when you fry them! (See video for an example)
Heat about 1.5-2 inch of frying oil in a pot, heat the oil to 325 °F.
While you wait for oil to heat, mix up the dipping sauce by stirring the two sauces together. Taste and adjust the flavour by adding more of either sauces—more sweet chili sauce for a sweeter sauce, and more sriracha for something spicier and tangier.
Fry the wontons for about 30 seconds to 1 minute or until the wrappers are golden and the bubbling starts to subside (a sign that the wrappers are crispy.) Keep the heat low, if your oil temp is too high the wonton wrappers will burn before the filling cooks.
Serve immediately. Enjoy!

Notes

Different brands of sriracha vary in terms of spiciness and tanginess, so start with 2 Tbsp and go from there. If you find the dipping sauce too strong, you can also thin is out with a little water.