Grandma's Crispy Pork Wontons

Grandma's Crispy Pork Wontons

Lady_Charee 1

"Grandma's crispy wontons are filled with pork, celery, carrots and a blend of spices, then deep fried to perfection!"

Ingredients 1 h 24 m {{adjustedServings}} servings 266 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 727 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Mix together the ground pork, celery, carrot, onion, and garlic in a bowl. Season with salt, pepper, and soy sauce; mix with your hands until well blended.
  2. Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 teaspoon of the pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with beaten egg, fold over the filling to form a triangle, and press together to seal. Place the finished wontons on a baking sheet.
  3. Heat the canola oil in a deep fryer or large saucepan to 365 degrees F (180 degrees C).
  4. Fry the wontons, about 6 at a time, until they turn golden brown and float to the top, 3 to 4 minutes. Remove, and drain on a paper towel-lined plate.
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  • Editor's Note
  • If you prefer not to deep fry, these wontons may also be boiled in broth or soup until they float, 4 to 5 minutes.
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Reviews 37

  1. 49 Ratings

Holiday Baker

THIS MADE A LOT! But, anyway I thought this tasted pretty good or what I expected. They are a lot like the ones at the Chinese restaurants. Mine were just more crispy or crunchy, probably from the canola versus shortening they tend to use in the restaurants. The filling was delicious on these. The only changes I made was I used low-sodium soy sauces and left out the black pepper. I had thought to cook the filling before frying, but I am glad I didn't because it was fully cooked after the 4 minutes. I didn't realized how many wonton wrappers are actually in a pack! The package is now 12oz instead of 14oz like the recipe suggests. I got 50 appetizers and still have 1 1/2 cups left of filling left when I ran out! I guess I will use it for something else. Because the wrappers hold so much grease, I baked some of them at 375 for about 18 minutes. I lined a baking sheet with foil and sprayed it lightly with some olive oil, and then sprayed the wontons before baking. They tasted very good that way to.


I have made these three times now and everyone keeps asking for more. For dipping, I poured terayaki sauce in small individual bowls. TIP: I froze two dozen UNCOOKED (place them in layers in a small box to avoid breaking off corners of triangles). Thanks Grandma!


These were amazing! I did make a slight change though, instead of soy sauce I used Sesame Ginger dressing. I served these with "Sweet and Sour Sauce 1" and they were a perfect pair. Thanks!