Longganisa Wontons are crispy fried dumplings filled with sweet-savory sausage crumbles. They're easy to make and perfect as party appetizers or midday snacks.
I made enough longganisa over the weekend to feed an army. An army of friends and family who live too far away to enjoy their fair share of my homemade Filipino sausages, complete with casing. After I'd eaten more longsilog meals than I could take, I had about six links needing another use other than breakfast.
I am not sure how the idea for longganisa wontons came about. It might have been from something I read somewhere, or maybe it was just an opportune flash of ingenuity on my part. Regardless, they were delicious. They were quick and simple, too. As the meat was already well-seasoned, I only had to add water chestnuts for texture and green onions for color to make the filling.
Ingredients notes
- Longganisa- you use storebought or homemade. You can also use skinless longganisa to make it easier.
- Water chestnuts- for texture. It usually comes in cans. Substitute singkamas or jicama if unavailable.
- Green onions- added for flavor and color and boost
- Wonton wrappers- are thin sheets of dough made from flour, egg, and water and cut into small squares; also called wonton skins or molo wrappers
- Oil- with a neutral taste and high smoke point. We like to use avocado oil at home, but safflower, grapeseed, or corn oil also works well for deep-frying.
Assembling wontons
The only part of this recipe I find a bit cumbersome is the assembly. You can fold the wonton wrappers in half into easy triangles like pinsec frito or simply gather the sides around the filling to form mini "purses," as I did here.
Do not overfill the wontons to prevent them from tearing and leaking during frying. A reasonable size is about one teaspoon of filling per 3-inch sheet.
Helpful tip
cover the unused wrappers and completed wontons with a damp towel to prevent them from drying out.
How to serve and store
- Fried wontons are delicious as an appetizer, snack, or main dish. For an extra kick of flavor, serve with sweet and sour sauce or ketchup.
- As with most fried foods, the wrappers tend to soften over time, so it's best to consume them immediately after cooking. Don't cover them while hot, as the escaping steam can make them soggy.
More tasty party food
Ingredients
- 6 longganisa, casing removed and meat crumbled
- 1 cup water chestnuts, chopped
- ยฝ cup green onions, chopped
- 24 wonton wrappers
- oil
Instructions
- In a bowl, combine crumbled longganisa, water chestnuts, and green onions until well distributed.
- Separate wonton wrappers into individual sheets and lay out on a flat surface. In the middle of each wrapper, spoon a teaspoonful of filling. Lightly moisten sides of wrapper with water. Gather all corners to the middle to cover filling and to form a packet. Press together to completely seal.
- In a pan over medium heat, heat about 2-inch deep oil. Add wontons in batches and deep-fry until golden and crisp and meat is cooked through.
- Remove from the pan and drain on a wire rack over a baking sheet. Serve hot with sweet and sour sauce or ketchup.
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
vernon chavez says
Have you tried steaming it?
Lalaine Manalo says
No, I haven't. Please let me know how it turns out if you do ๐
Adrianna says
That looks amazing!!
Celia says
Brilliant idea!!