Last Updated on November 14, 2023 by Carne Diem
Origin: Asian Fusion
Method: Stovetop or fryerJump to Recipe
These crispy Asian wontons are filled with sausage, ginger, and water chestnuts and make a great appetizer. The sausage wonton appetizers make a great game day snack or as a prelude to your Asian inspired meal.
The recipe for these fried wontons has been one of our families most requested recipes over the years. They are incredibly simple and have always been a hit at gatherings and parties. The filling freezes well, so we almost always have some filling on hand when the urge for these salty treats hits. They are perfect as an appetizer for whatever Asian meal you are preparing or as part of a dim sum style dinner. We have no shame and will also freely admit, that sometimes we just eat these alone as a meal.
Table of contents
Making Homemade Crispy Wontons
To make the crispy fried wontons your will just need to make the crispy wonton filling, stuff the wonton wrappers, and fry the sausage wontons.
Making the sausage and water chestnut wonton filling
The recipe is simple, consisting of only a few ingredients, and nothing that is exotic or difficult to find. To make the crispy wonton filling you will just need sausage, water chestnuts, soy sauce, ginger, salt and green onions.
The filling can be made in minutes. Simply finely chop the water chestnuts, green onion and ginger and place in a medium sized bowl.
Mix well to evenly distribute the ingredients, then stir in the salt and soy sauce.
Next, mix in the sausage. Use your favorite sausage for the wonton filling. If you want a little heat use a hot breakfast sausage or you can even use our homemade breakfast sausage.
Work the fried wonton filling with your hands or a large spoon to be certain that everything is evenly mixed. Let the mixture sit in the refrigerator for at least 3 hours, but for the best flavor, cover and refrigerate overnight. We told you the filling was super easy!
Folding wontons for frying
We like to form a small assembly line to quickly wrap the wontons. You will want to have a parchment paper lined pan to place the finished wonton on. A bowl of water is also helpful to wet the wrappers and help them seal better.
Fill the middle of the wonton wrappers with about 1 heaping teaspoon of filling.
Fold the wontons into an envelope shape. We feel this shape works best for even cooking of the crispy fried wontons, especially if you are frying them in a shallow pan.
To do this, you take one corner and fold it up to the opposite corner, making a triangle, lightly wetting the point with water to seal it. Next, take a corner that is on the fold, and fold it half to three quarters of the way across, into the middle but still along the fold, lightly wetting the point so it sticks. Repeat this with the other corner that is on the fold. Place wrapped wontons on parchment paper until you are ready to fry them.
Frying the crispy sausage wontons
Heat your oil to about 350 degrees. You want to use a cooking oil with a high smoke point for frying the sausage wontons. Use enough oil to cover the wontons. Fry the wontons in a pan, wok or deep fryer until they are golden brown and the meat is cooked through (about 5 minutes). Cook them in batches to avoid overcrowding, and to avoid the oil dropping in temperature too much. You will want to flip the wontons halfway through the cooking time.
Remove the wontons to a paper towel lined plate and let them sit for a few minutes (they will be very hot). Your crispy sausage wontons are ready to eat!
What to Serve with Crispy Wontons
We typically just eat the Asain fried wontons with sausage filling by themselves but they are also great with Thai sweet chili sauce, soy sauce, or if you like spicy, with sriracha. Chinese hot mustard is another great condiment to serve with the crispy wonton appetizers.
There may be leftover filling, so freeze it for the next time. The fried wonton filling freezes well, so you can always have some on hand.
For more Asian inspired recipes check out some of our favorites:
- Korean Corn Dogs
- Thai Red Chicken Curry
- Grilled Tiger Cry Beef
- Chinese Ants Climbing a Tree: Ma Yi Shang Shu
- Asian Beef Short Rib Nachos
- Pulled Pork Lumpia
- Korean Style Beef and Lamb Lettuce Wraps
Frequently Asked Questions
Because you will be frying the wontons at 350 degrees you want to use an oil with a high smoke point. Grapeseed, avocado, canola, sunflower, and peanut oils all have high smoke points which make them good choices for frying foods like the wontons.
Yes, the extra sausage wonton filling freezes well and will keep for about 6 months in the freezer.
Because the crispy wontons are made with raw sausage, they need to be cooked to an internal temperature of 160 degrees.
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Crispy Fried Asian Wontons with Sausage and Water Chestnuts
- Wok, skillet, or deep fryer
- 1 Pound Jimmy Dean Ground Pork Sausage
- 4 oz Water Chestnuts finely chopped
- 2 teaspoon Fresh Ginger finely chopped
- ½ cup Green Onions diced
- 1 teaspoon Salt
- 4 teaspoon Soy Sauce
Wrapper and Oil
- 1 package Wonton Wrappers
- Vegetable or Canola Oil for frying
- Mix all the filling ingredients. For the best flavor, cover and refrigerate overnight (but at least three hours).
- Fill the wonton wrappers with about 1 heaping teaspoon of filling in the middle and fold into an envelope shape. To do this, you take one corner and fold it up to the opposite corner, making a triangle, lightly wetting the point with water to seal it. Next take a corner that is on the fold, and fold it half to three quarters of the way across, into the middle but still along the fold, lightly wetting the point so it sticks. Repeat this with the other corner that is on the fold. Place wrapped wontons on parchment paper until you are ready to fry them.
- Fry the wontons in a pan, wok or deep fryer (oil temperature about 350 degrees) until the wontons are golden brown and the meat is cooked through (about 5 minutes). Flip them halfway through the time. Remove from the oil and allow them to cool slightly on a paper towel lined platter or plate.
- Enjoy them hot and on their own or with Thai sweet chili sauce or soy sauce. There may be leftover filling, so freeze it for the next time!