Veg Fried Wontons

Name: Veg Fried Wontons
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 2 cup all-purpose flour (plus extra for dusting); 1 pinch salt (for dough); 1 tsp oil (for dough); 0.5 cup water (for kneading dough); 200 g cabbage (finely shredded); 100 g carrot (grated); 0.5 cup bell pepper (finely chopped); 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, minced); 1 inch ginger (finely grated); 1 tbsp soy sauce; 1 pcs green chili (finely chopped); 1 pinch black pepper

RATING

4.4/5(85)

TASTE SCORE

9/10

Crispy, golden-brown wontons with a spiced vegetable filling, made Indo-Chinese style. A popular street-style snack bursting with savory-sweet flavors from carrots, cabbage, and a hint of soy. Crunchy on the outside, soft and juicy inside — perfect for parties or evening chai.

PREP

30m

COOK

20m

SERVES

4 PIECES

284 cal

SERVINGS

METHOD · 6 STEPS

knead · ~15 min
Make the wonton dough.
Mix all-purpose flour, salt, and oil in a bowl. Gradually add water and knead into a firm, smooth dough. Cover with a damp cloth and let it rest for 15 minutes.
TIPThe dough should be slightly firmer than roti dough so it rolls thin without sticking.
prep · ~10 min
Prepare the vegetable filling.
1.Heat a pan over medium heat and add 1 tsp oil.
2.Add minced garlic and grated ginger, sauté for 30 seconds until fragrant.
3.Add finely chopped onion and green chili, cook until translucent (3 min).
4.Add shredded cabbage, grated carrot, and chopped bell pepper. Stir-fry on high heat for 2-3 minutes.
5.Add soy sauce, salt, and black pepper. Mix well and cook until moisture evaporates.
6.Remove from heat and let the filling cool completely.
TIPMake sure the filling is completely dry and cooled before wrapping. Moisture will make the wontons soggy.
prep · ~10 min
Roll out the wrappers.
1.Divide the rested dough into 16 equal-sized balls.
2.Dust the work surface lightly with flour.
3.Roll each ball into a thin 3-inch circle, keeping the edges slightly thinner than the center.
TIPKeep rolled wrappers covered with a damp cloth to prevent them from drying out.
assemble · ~10 min
Fill and shape the wontons.
1.Place 1 heaped teaspoon of cooled filling in the center of each wrapper.
2.Wet the edges of the wrapper lightly with water using your fingertip.
3.Fold the wrapper over the filling to form a triangle and press edges firmly to seal.
4.Bring the two bottom corners together and pinch to create the classic wonton shape.
TIPPress out any air pockets before sealing the final fold to prevent bursting during frying.
fry · ~10 min
Deep fry the wontons until golden and crisp.
1.Heat oil for deep frying in a deep pan over medium heat.
2.Test the oil by dropping a small piece of dough — it should rise immediately with steady bubbles.
3.Gently slide in 3-4 wontons at a time, without overcrowding.
4.Fry for 2-3 minutes, turning occasionally, until golden brown on all sides.
5.Remove with a slotted spoon and drain on paper towels.
TIPMaintain medium heat throughout. Too hot and the wrappers burn before the filling heats through; too cool and the wontons absorb oil.
serve
Serve the crispy veg wontons hot.
Arrange the fried wontons on a platter and serve immediately with schezwan sauce or sweet chili dip.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rest the dough for a full 15 minutes so the gluten relaxes, making it pliable enough to roll thin without tearing.
2
Always cool the filling completely before wrapping; any steam trapped inside will turn the wontons soggy during frying.
3
Roll each wrapper with edges slightly thinner than the center — this ensures a sealed edge that doesn't become doughy.
4
Seal the wonton folds firmly and press out all air pockets to prevent them from bursting open in hot oil.
5
Maintain a steady medium heat while deep frying — if the oil smokes, reduce heat immediately to avoid burnt skins.
6
Fry only 3-4 wontons at a time; overcrowding drops the oil temperature and leads to greasy, heavy wontons.
7
For extra crunch, you can double-fry the wontons: fry once at 160°C until pale, cool, then fry again at 180°C until golden.

RECIPE VARIATIONS

Adapt it for your goals.

air fryer wontons

Air-fryer wontons

Skip deep frying: brush assembled wontons lightly with oil and air-fry at 180°C for 10-12 minutes, flipping halfway, for a lower-fat version with similar crunch.

steamed wontons

Steamed wontons

Steam the filled wontons over a lined steamer basket for 10 minutes and serve with soy-vinegar dip — a lighter, softer-textured alternative perfect for weeknight meals.

mushroom cabbage filling