Italian Fried Wontons

Wontons are a type of Asian dumpling, dating back to the Han Dynasty (206 BC–220 AD). The word wonton comes from the Cantonese word “yun tun,” meaning “swallowing a cloud,” referring to the light, floating dumplings. From their humble beginnings, wontons became a popular dish during the Winter Solstice Festival, then spread to become a common food throughout China and an iconic dish globally, notably in Hong Kong and through Chinese diaspora communities. Traditional wontons are usually boiled in a broth. Wontons symbolize abundance and prosperity, especially at Chinese New Year celebrations.

People started frying their wontons centuries ago too, but they really became popular after WWII. While Cantonese wontons were historically served in a hot soup, the practice of deep-frying wontons developed, perhaps as a response to Western tastes, and became popular in Cantonese restaurants in America before 1950. The dish gained popularity with Chinese immigrants in Canada and the West, leading to its adaptation for a Western audience.

When you think of wontons, you think Asian and Chinese food, and rightfully so. But every now and then, you need to think outside the box and be a little more creative. That’s what I did when I made my Italian fried wontons.

I served them with my golden marinara sauce made from all my sunny boy tomatoes. Make It Saucy I am trying to come up with all kinds of fun and creative ways to use my tomatoes. I think I am rising to the challenge. 🙂

Italian Fried Wontons

I made my Italian fried wontons with little bits and pieces of this and that.

I only had 2 sausages, so I created something centered around using those up. I cut the casing off, so they would be ground sausage.

ground sausage

1 small bell pepper, diced fine

1-2 tsp garlic

1-2 small tomatoes, diced

1/4 onion, minced

1-1 1/2 cups chopped spinach

salt & pepper to taste

1/2 tsp each dried oregano, basil, thyme, marjoram

dash of red pepper flakes

1/4 cup bread crumbs

1 egg

1 TBSP chopped parsley

wonton wrappers

Mix everything together well. For stuff like this, I find mixing it by hand works best, but you can mix it however it works best for you. Once everything is mixed together well, shape it into small balls, about 2 tsp each.

Add the mixture to the center of a wonton wrapper and fold. I folded mine into triangles. Dip your finger into a splash of water and line the edges of the wonton wrapper. Then press firmly and seal.

I fried my wontons in the deep fryer, but if you prefer, you can pan fry them in oil too and make them softer.

We just had a simple dinner of light tapas, with these fried wontons and some fresh shrimp ceviche. Sometimes, light fare and tapas are all we want.

Have a great day and make everyday great. Think outside the box. You just might surprise yourself with the results. Stay safe and stay well. ‘Til next time.