Side Dishes
This sweet potato wonton recipe transforms humble ingredients into crispy, golden bites with a silky filling that melts in your mouth. The secret lies in the celery crust—finely chopped celery binds the dough for a satisfying crunch without sacrificing tenderness.
I developed this version after years of experimenting with traditional wonton wrappers, and the result is a dish that’s both restaurant-worthy and surprisingly simple to make at home.
The filling starts with roasted sweet potatoes, their natural sweetness balanced by aromatics like garlic, ginger, and scallions. What sets these apart is the dough’s texture—light enough to hold the filling without being too delicate, yet sturdy enough to fry to a perfect golden brown.
Each bite delivers a harmonious contrast of crispy exterior and creamy interior, making them ideal for appetizers or a light main course.
Frying yields the crispiest results, but you can also steam or boil them for a lighter option. The key to success is maintaining even heat and avoiding overcrowding in the pan.
Serve these sweet potato wontons with a dipping sauce—soy-ginger or spicy chili both work beautifully—or enjoy them as-is for a satisfying snack that’s sure to impress.
Whether you’re hosting a dinner party or craving a comforting snack, these wontons deliver on flavor and texture. The recipe scales easily, so you can make a large batch for gatherings or freeze extras for later. Let’s get started on creating your own crispy, celery-crusted masterpiece.
Ingredients for sweet potato wonton
Sweet potatoes, celery, and flour create crispy, celery-crusted wontons with a silky filling.
| Ingredient | Amount | Notes |
|---|---|---|
| Medium Sweet Potatoes 🍠 | 2 whole | Peeled, cubed into 1-inch pieces |
| Celery Stems 🥬 | 2 cups | Finely chopped, for celery crust |
| All-Purpose Flour 🌾 | 1 ½ cups | For dough structure |
| Cold Water 💧 | ¾ cup | For dough binding |
| Garlic Cloves 🧄 | 3 cloves | Minced for filling aroma |
| Fresh Ginger 🌿 | 1 tbsp | Grated, for filling warmth |
| Green Onions 🧅 | 3 whole | Thinly sliced, for filling freshness |
| Vegetable Oil 🫒 | 3 cups | For frying, high smoke point |
| Soy Sauce 🍶 | 2 tbsp | For filling seasoning |
| Sesame Oil 🌱 | 1 tsp | For filling depth |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vegetable Broth 💧 | ¼ cup | For filling moisture |
| Cornstarch 🌾 | 1 tbsp | For filling binding |
The sweet potatoes are the heart of this recipe—orange-fleshed varieties like Jewel or Beauregard work best. Roast them until tender and slightly caramelized for that natural sweetness that balances the savory filling. For the celery crust, fresh, crisp celery is non-negotiable—avoid the rubbery kind. I always grab a bunch from Trader Joe's or my local farmers market, where the stems are thick and vibrant. The flour should be all-purpose, but bread flour gives a slightly chewier texture if you're feeling adventurous.
No fresh ginger? Substitute with 1/2 tsp ground ginger, but you'll lose that bright, zesty kick. Short on celery? Add a splash of apple cider vinegar to the dough to mimic its freshness. The vegetable oil for frying can be swapped for peanut oil if you prefer a nuttier flavor, but keep it high smoke point. For a lighter option, replace half the oil with air fryer spray and cook at 375°F for 8-10 minutes, shaking halfway. The soy sauce can be tamari for gluten-free, and if you're out of sesame oil, toasted sesame seeds work too—just sprinkle them on top after frying.
Roasted sweet potatoes keep in the fridge for 5 days, but I always make a double batch and freeze half. The wonton dough should be wrapped in plastic and stored in the fridge for up to 2 days—it's best fresh, though. For frying, maintain oil temperature at 350-375°F for perfect crispiness. These wontons reheat beautifully—toss them in the air fryer for 3-4 minutes or fry again for 1-2 minutes until crispy. Store cooked wontons in an airtight container for 3 days or freeze for 2 months.
Why You'll Love This Recipe
- I swear by this trick: just roast the sweet potatoes whole, then scoop out the flesh. No peeling, no mess—just warm, caramelized edges that taste like they simmered all day.
- No Peel Required: I swear by this trick: just roast the sweet potatoes whole, then scoop out the flesh. No peeling, no mess—just warm, caramelized edges that taste like they simmered all day.
- Garlic-Celery Magic: That minced garlic and celery combo? It’s the secret weapon. The celery adds a subtle crunch, while the garlic—oh man—turns these wontons into something you’ll fight over at dinner.
- Potluck Hero: Between us, these are my go-to for gatherings. They reheat like a dream, and the crispy flour coating means they hold up better than most dumplings. Bonus: no one will guess they’re secretly healthy.
Step-by-step instructions for crispy celery-crusted sweet potato wontons
Let's create these golden, crunchy bites with a silky sweet potato filling—simple steps for perfect texture every time.
Prepare the Sweet Potato Filling
Preheat your oven to 400°F. Toss the 2 whole medium sweet potatoes (peeled and cubed) with 1 teaspoon of salt and 0.25 teaspoon of black pepper. Spread them on a baking sheet in a single layer. Roast for 20-25 minutes until fork-tender and golden—you'll know they're ready when the edges caramelize slightly but the centers stay moist.
Transfer the roasted sweet potatoes to a food processor or high-powered blender. Add the 2 tablespoons soy sauce, 1 teaspoon sesame oil, 0.25 cup vegetable broth, and 1 tablespoon cornstarch. Pulse until completely smooth, scraping down the sides as needed. The filling should be velvety and thick enough to hold its shape when piped—this is your secret to those perfect, plump wontons.
Make the Celery Crust Dough
In a food processor, pulse the 2 cups finely chopped celery stems until they resemble coarse sand—this texture is crucial for that signature crispy crust. Transfer the celery to a mixing bowl and combine with the 1.5 cups all-purpose flour. Gradually add the 0.75 cup cold water while stirring with a fork until a stiff dough forms. The dough should hold together when pressed but not be sticky.
Knead the dough on a lightly floured surface for 2-3 minutes until smooth and elastic. Wrap it tightly in plastic wrap and refrigerate for 30 minutes. This resting period relaxes the gluten, making it easier to roll out thin sheets without tearing. Here's the thing—don't skip this step. Cold dough rolls out more evenly and gives you that satisfying crunch.
Assemble and Pipe the Wontons
Preheat a deep fryer or heavy pot with 3 cups vegetable oil to 350°F. While the oil heats, divide the chilled dough into 4 equal portions. Roll each portion into a thin rectangle about 1/8-inch thick using a rolling pin. Keep the remaining dough covered to prevent drying.
Using a small round cutter or the rim of a glass, cut out 2-inch circles from the dough. Place a teaspoon of the sweet potato filling in the center of each circle. Fold the dough over the filling, pressing the edges firmly to seal. Roll the sealed edge between your palms to create the classic wonton pleat. Arrange the assembled wontons on a parchment-lined tray, leaving space between them—they'll puff up during frying.
Fry to Golden Perfection
Carefully lower 4-5 wontons at a time into the 350°F oil, being gentle to avoid splattering. Fry for 3-4 minutes until they float to the surface and turn a beautiful golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate. The crust should be crispy enough to hold its shape when picked up, with just a hint of chewiness.
While still hot, sprinkle the wontons with the 3 whole green onions (thinly sliced) and the remaining 0.25 teaspoon black pepper. Serve immediately with a dipping sauce of your choice—these crispy bites are best enjoyed while the filling is still warm and the crust maintains its satisfying crunch. If you're making them ahead, fry just before serving to maintain that perfect texture.
Pro Tips For Making Sweet Potato Wonton
- BOIL THEN ROAST: Sweet potatoes straight from the pot taste bland—this is the thing that matters most. After boiling until fork-tender (about 15 minutes), spread them on a baking sheet and roast at 425°F (220°C) for 10-12 minutes. The caramelization turns that starchy texture into something rich and nutty.
- SLICE CELERY THIN: I used to chop celery into thick rounds and wonder why my filling tasted watery. For wontons, slice it as thin as you can—almost translucent—and pat it dry with a paper towel. This keeps the filling from turning mushy when you steam the wontons.
- CHILL THE DOUGH: Skipping this step is how I ended up with sad, flat wontons. After mixing the flour and cold water, wrap the dough in plastic and refrigerate for at least 30 minutes. The cold temperature tightens the gluten, so when you roll it out, the wontons hold their shape instead of stretching like overworked dough.
- STEAM IN BATCHES: Don’t overcrowd the steamer—this is how you end up with soggy, unevenly cooked wontons. Work in batches of 6-8 wontons per heat, and use a splash of water in the bottom of the steamer to create steam. If you’re impatient like me, cover with a lid and let them steam for 5-6 minutes until the edges are translucent.
Make-ahead tips for this dish
Filling Prep Ahead
Roast the sweet potato filling up to 3 days in advance and store it in an airtight container in the fridge. The flavors deepen overnight, and you can reheat it in the microwave for 1-2 minutes before assembling.
For freezer storage, portion the filling into 1-tablespoon servings in silicone molds—they thaw perfectly for quick assembly later. 💫
Dough Prep Timeline
Make the celery crust dough 1 day ahead and refrigerate it wrapped in plastic. This gives the gluten time to fully relax, making rolling out the dough effortless. Divide it into 4 portions before storing so you can grab just what you need when ready to assemble.
The dough keeps well for 2 days in the fridge or 1 month in the freezer—thaw overnight in the fridge before using.
Frying Shortcuts
Preheat your oil in a deep fryer or heavy pot (I use a 6-quart cast iron skillet) while the wontons assemble. Keep the oil at 350-375°F using a thermometer—I recommend the Thermoworks Smoke for accuracy.
For a lighter option, bake wontons at 400°F for 12-15 minutes on a parchment-lined tray, flipping halfway, but they won’t be as crispy.
Freezing Assembled Wontons
Assemble wontons on a parchment-lined tray, freeze solid for 1 hour, then transfer to a freezer bag. Cook straight from frozen—no thawing needed! Add 30 seconds to frying time to ensure even cooking.
Label bags with the date and portion size—I like making 20-25 wontons per bag for easy serving. They keep their texture for 2 months this way. ❄️
Reheating Perfection
For crispy results, reheat in a 375°F oven for 5-7 minutes on a wire rack over a baking sheet. Or, for a quick fix, fry again in 350°F oil for 1-2 minutes**—this restores that satisfying crunch.
Avoid microwaving; it turns the crust soggy. Store cooked wontons in an airtight container for 3 days or freeze for 1 month.
Batch Cooking Tips
Double the recipe for gatherings—just scale up the oil by 50% to avoid overcrowding. Use a deep-fat thermometer to monitor temperature during large batches. For a party, assemble wontons on a tray, cover with a damp towel, and keep at room temperature for up to 2 hours before frying.
Fry in batches of 6-8 to maintain even cooking and crispiness. 🔥
Nutrition facts
Frequently asked questions
Can I make these sweet potato wontons without a food processor?
For the celery crust, finely chop the celery stems by hand using a sharp knife—aim for a coarse sand-like texture. The dough can also be mixed by hand: combine flour and cold water in a bowl, then knead vigorously for 5 minutes until smooth. Just be prepared for slightly more elbow grease than with a food processor.
What's the best way to keep the filling from leaking when frying?
Seal the edges tightly when folding the wontons, and avoid overfilling—use 1 teaspoon of filling per wonton. Chill the assembled wontons for 15 minutes before frying to firm up the dough. If leaks occur, the filling may be too wet—add 1 extra tablespoon of cornstarch to thicken it before assembling.
Are these wontons suitable for a vegetarian diet?
Yes, this recipe is naturally vegetarian! The filling contains no animal products, and the celery crust dough uses only flour, water, and celery. Just ensure your soy sauce is vegetarian (some contain fish-based additives). For extra flavor, add a pinch of vegetarian fish sauce substitute to the filling.
How can I make these wontons less greasy?
For a lighter option, try air frying at 375°F for 8-10 minutes, shaking halfway. To reduce oil absorption when frying, pat the wontons dry with paper towels before frying, and use a slotted spoon to remove them immediately. You can also double-fry: fry once at 325°F for 2 minutes, then again at 375°F for 1-2 minutes for extra crispiness with less oil.
What's the ideal dipping sauce for these wontons?
Try a simple soy-ginger sauce: mix 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, and 1 teaspoon honey. For heat lovers, blend 1 tablespoon sriracha with 1 tablespoon hoisin sauce and a splash of lime juice. The crispy crust pairs perfectly with both sweet and spicy dipping options.