Meet my new addiction: Smash Wontons! How I made it to this point in my life without them, I neither know, nor care. Now, there’s no going back. A deliciously easy, impress-the-family snack, appetizer or starter. Defiantly a must-try if you love big Asian flavour, without the deep frying.
All the Flavour of Wontons, Faster & Lighter
If you too love wontons (and spring rolls) but don’t love the mess, time, or lingering deep-fried smell in the house, then these easy smash wontons are about to become a problem—in the best way. You get all the savoury, juicy, crispy-edged goodness of classic wontons, but cooked quickly in a skillet with just a slick of oil. They’re lighter, faster, wildly satisfying, and dangerously easy to make. Once you start, it’s hard to stop. Ask me how I know.
What Are Smash Wontons?
Think of them as the lazy, no-fuss, no crimping needed cousin of traditional wontons. Instead of carefully folding and frying, the filling is smashed directly onto the wrapper, cooked flat-side down until golden and crisp, then flipped just long enough to cook through and have that crispy bite we love.
Maximum texture, minimum effort!
Larder check / Shopping list:
- ground pork, or chicken
- cabbage, napa or green ( I chopped down some slaw mix)
- 1 carrot
- 3 – 4 green onions
- fresh cilantro
- fresh ginger
- 2 garlic cloves
- soy sauce
- mirin (rice wine vinegar)
- sesame oil or sesame seeds
- white pepper
- round wonton wrappers or square spring roll wrappers
- neutral oil, for cooking
Where Do I Find Wonton Wrappers?
Fair question, I had to ask. Mostly because I’m still relatively new to the city and I’m still mapping the grocery stores. Often wonton wrappers can be found in the produce section, near specialty Asian vegetables your local grocer might carry. Often carried at your local health food shop and if there’s an Asian grocer near by, look no further.
You can use the round wonton wrappers or square spring roll wrappers. I like the smaller, round look. But both are equally crispy.
Let’s talk about Mirin (Rice Wine Vinegar)
Mirin brings balance. It adds a gentle sweetness and acidity that rounds out salty, savory flavors without shouting over them. In Asian cooking, ingredients like mirin are often used not to taste “sweet” or “vinegary,” but to smooth edges—softening meat, enhancing umami notes, and giving sauces that subtle gloss and depth that’s hard to pin down but easy to miss when it’s gone.
Here, it keeps the filling bright and clean instead of heavy. That bit of acid always brings flavour into balance.
Why White Pepper?
White pepper is warmer and more aromatic than black pepper, with a softer heat that lingers rather than bites. It’s a staple in many Asian kitchens because it seasons without dark specks or sharp edges, letting the other flavours stay front and centre. In these smash wontons, white pepper adds quiet complexity—savory, slightly floral, and just enough heat to make the filling taste finished.
To me, white pepper is essential in most Asian cooking. But you do you, Boo.
Easy Smash Wontons For Snacks or Quick Dinners
These are perfect as a snack, appetizer, or quick dinner with a simple cucumber salad or steamed rice. Set them out family-style and let people grab, dip, and hover. They also reheat surprisingly well in a dry skillet, toaster oven or air fryer. Quite frankly, they’re a ton of FUN.
Why I Love Them
They hit every craving note—savoury, crispy, juicy—but without the heaviness of deep frying. No oil splatter. No lingering smell. Just fast, golden, crispy wontons that feel a little dangerous… because you can make them anytime. This one’s officially on repeat.
Easy Smash Wontons
- Total Time: 0 hours
- Yield: 24 peices 1x
Description
Easy smash wontons cooked in a pan for crispy edges and juicy filling—no deep frying required. All the flavour of wontons, faster, faster, lighter… and easier.
Ingredients
- 1 pound ground pork, or chicken
- 1/2 cup cabbage, chopped fine
- 1 small carrot, grated fine
- 3 - 4 green onions, finely chopped
- 1/4 cup cilantro, finely chopped
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves, finely grated
- 2 tablespoons light soy sauce
- 1 tablespoon mirin (rice wine vinegar)
- 1 teaspoon sesame oil or 2 teaspoons sesame seeds
- 1 teaspoon white pepper
- 24 round wonton wrappers or square spring roll wrappers
- 2 tablespoons neutral oil, for cooking
Instructions
- Mix your filling: In a bowl, combine ground meat, cabbage, carrot, cilantro, green onion, soy sauce, sesame oil (or seeds), ginger, garlic and white pepper. Mix gently until just combined—don’t overwork it.
- Smash your filling: Lay out the wonton wrappers on a clean surface. Place about 1 tablespoon of filling in the center of each wrapper. Using a fork or your fingers, spread the filling thinly across most of the wrapper, pressing it gently so it sticks.
- Fry Face Down: Heat a large nonstick or cast iron pan over medium-high heat. Add a thin layer of oil, just enough to coat. pour off any excess. Working in batches, place the wontons meat-side down into the hot pan. Press lightly to ensure good contact. Cook for 2 to 3 minutes until the meat is cooked through and deeply golden. Brush the wonton wrapper with oil as it cooks.
- Flip and serve: Flip and cook the wrapper side for another 30 to 60 seconds, just until lightly crisp. Transfer to a rack lined baking sheet and hold in in a 300°f (150°c) oven until ready to serve and repeat with remaining wontons.
- Serve hot, with your favourite dipping sauces. Yup. They’re that easy.
Notes
For Serving (Optional but Encouraged)
• Chili crisp
• Sweet chili sauce
• Asian hot sauce
• Soy sauce or tamari
• Thinly sliced carrots
• Sesame seeds
• Extra green onion
• Fresh cilantro leaves
- Prep Time: 40 minutes
- Cook Time: 20 mniuts
- Category: appitizers
- Method: Frying
- Cuisine: Asian
