Air Fryer Raspberry Wontons
Description
Crispy, golden raspberry-filled wonton pockets made in the air fryer in under 10 minutes with just 3 simple ingredients. These Air Fryer Raspberry Wontons have shatter-crisp wrappers, a warm jammy raspberry center, and a snowfall of powdered sugar on top — bakery-quality dessert with zero deep-frying mess.
Ingredients
- 12 wonton wrappers, refrigerated, from produce section
- 1 cup raspberry pie filling, canned, such as Lucky Leaf or Comstock
- 2 tablespoons powdered sugar, for dusting
- Cooking spray, for the air fryer basket
- 2 tablespoons water, for sealing edges
Instructions
- Set up your station. Place a wonton wrapper on a clean, dry, flat surface. Cover the remaining wrappers with a damp paper towel so they don't dry out while you work.
- Add the filling. Spoon 1 to 2 teaspoons of raspberry pie filling into the center of the wrapper. Do not overfill — overstuffed wontons burst open during cooking.
- Wet the edges. Dip your finger or a small pastry brush in water and trace all four edges of the wrapper. The starch in the wrapper will activate and create a tight seal.
- Fold and seal. Fold the wrapper in half diagonally to form a triangle, pressing all edges firmly to seal. For a fancier "purse" shape, bring all four corners up to meet in the center and pinch closed.
- Repeat. Continue with the remaining wrappers and filling until you have 12 sealed wontons.
- Prep the air fryer. Lightly spray the air fryer basket with cooking spray. Arrange the wontons in a single layer, leaving at least 1/2 inch of space between each for proper air circulation. Lightly spray the tops of the wontons with cooking spray.
- Air fry. Cook at 340°F (170°C) for 3 to 5 minutes, flipping halfway through, until the wrappers are golden brown and crispy.
- Cool briefly. Let the wontons rest in the basket for 1 to 2 minutes — the raspberry filling will be very hot straight out of the air fryer.
- Dust and serve. Transfer to a serving plate and dust generously with powdered sugar using a fine-mesh sieve. Serve immediately for maximum crispness.
Equipment
- Small bowl of water
- Pastry brush or finger for sealing,
- Fine-mesh sieve for dusting powdered sugar
- Cooking Spray
Notes
- Where to find wrappers: Look for wonton wrappers in the refrigerated produce section near the tofu and egg roll wrappers — never in the dry Asian foods aisle.
- Filling swaps: Any canned pie filling works (cherry, blueberry, apple, strawberry). Raspberry jam or homemade compote also work — use about 1 teaspoon if substituting jam, since it's denser.
- Cream cheese variation: Add a 1/2-teaspoon cube of cream cheese alongside the raspberry filling for a cheesecake twist.
- Chocolate raspberry version: Drop in 2 to 3 chocolate chips with the raspberry filling for a molten chocolate-berry center.
- Oven method: Bake on parchment-lined baking sheet at 350°F for 4 to 6 minutes, flipping once.
- Make ahead: Assemble up to 4 hours in advance and refrigerate covered before cooking.
- Freezing: Freeze raw assembled wontons on a parchment-lined tray until solid, then transfer to a freezer bag for up to 2 months. Air fry from frozen at 340°F for 6 to 8 minutes.
- Storage: Best eaten fresh. Leftover cooked wontons keep at room temperature for up to 2 days. Re-crisp in the air fryer at 320°F for 1 to 2 minutes.
- Air fryer variation: Cooking times vary by model. Basket-style fryers cook faster than oven-style. Start checking at the 3-minute mark.
- Avoid bursting: The two main causes are overfilling and under-sealing. Stick to 1–2 teaspoons of filling and press the edges firmly after wetting.
Nutrition
Serving: 1ServingCalories: 50kcalCarbohydrates: 12gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.02gCholesterol: 1mgSodium: 90mgPotassium: 37mgFiber: 2gSugar: 1gVitamin A: 1868IUVitamin C: 1mgCalcium: 12mgIron: 0.5mg