Dive into the world of Asian-inspired tastes with these tasty mouthwatering sausage wontons. Easy, crispy, and pleasantly memorable.

Wontons have actually long been a preferred in lots of cooking circles, however when it concerns taste and texture, mouthwatering sausage wontons really stand apart. Integrating the crispy outside of a wonton wrapper with an abundant, delicious sausage filling, these little thrills can be the star of any occasion. Whether you’re hosting a supper celebration, delighting in a weekend breakfast, or simply indulging on a lazy night, mouthwatering sausage wontons make certain to impress and please.

Origin of Wontons

The word ‘wonton’ equates to ‘swallowing clouds’ in Chinese, painting a poetic picture of its fragile nature. Stemming from Chinese culture, wontons have actually been adjusted and commemorated in numerous Asian foods. While generally filled with a mix of minced pork, shrimp, and flavorings, our mouthwatering sausage variation admires this cherished meal while including a special twist, showcasing the versatility and international love for wontons.

Regularly Asked Concerns

What are wonton wrappers made from?

Wonton wrappers are thin sheets made mostly from flour and water.

Can I make my own wonton wrappers at home?

Definitely! Though store-bought wrappers are hassle-free, homemade variations use freshness.

Why are my wontons soaked after frying?

Overcrowding the fry pan or not warming the oil to the best temperature level can trigger wontons to end up soaked. Guarantee the oil is at the right temperature level and fry in batches.

Can I bake the wontons rather of frying?

If you do not have a deep fryer or are aiming to prevent deep frying, you can bake the wontons. Pre-heat the oven to 350 ° F, position the filled wontons on a flat pan, and brush them gently with oil. Bake up until golden brown and crispy, about 5 minutes.

Can I make these vegetarian?

For those leaning towards a plant-based diet plan, you can replace the sausage with carefully sliced mushrooms, tofu, or tempeh. These options not just supply a comparable texture however likewise take in the tastes perfectly, guaranteeing your wontons stay pleasantly pleasing.

Can I make these in an air fryer?

Definitely! Kindly spritz your wontons with oil and air fry at 375 degrees up until golden, about 3 to 4 minutes.

Water Chestnuts

You can quickly discover canned or frozen water chestnuts in your regional supermarket. Nevertheless, you might likewise have the ability to discover fresh water chestnuts in an Asian Market. You are welcome to utilize fresh, canned, or frozen. Simply make certain to thaw your frozen water chestnuts before trying to carefully slice.


  • Sausage: Ground chicken or turkey can be utilized as a lighter option.
  • Water Chestnuts: Jicama or celery provides a comparable crispy texture.
  • Soy Sauce: Tamari or coconut aminos are excellent gluten-free options.


  • Overfilling: Guarantee you do not overstuff your wrappers. A little teaspoon of filling is perfect to avoid rupturing throughout frying.
  • Air Pockets: When sealing your wontons, extract any air to prevent them popping open in the oil.
  • Oil Temperature Level: Ensure your oil is warmed to the right temperature level. Too cold, and your wontons might soak up excess oil and end up being soaked; too hot, and they may brown too rapidly without preparing the filling.

Serving Tips

Tasty sausage wontons set outstandingly with a range of meals to make a square meal. Serve them along with a fresh green salad, steamed jasmine rice, or a light soup like miso or egg drop. Thinking about an occasion? These wontons fit right into mixer, dinners, or video game nights. Do not forget the dipping sauces– the sweet and sour sauce pointed out is a perfect match.

Tips From the Chef

  • When sealing the wontons, ensure there are no air pockets to avoid rupturing throughout frying.
  • Constantly utilize a thermometer to make sure the oil is at the best temperature level.
  • To avoid the wonton wrappers from drying, cover them with a wet fabric while working.