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I Can't Stop Eating-Zesty Italian Wontons

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“Talk about food fusion! Take Italian sausage, cheeses and spices, and wrap it in a wonton! It just doesn't get any better thank this, folks. I make these for parties and poker nights and never have any leftovers. The type of appetizer that people steal on their way by the buffet table. They always go back for seconds, thirds, fourths, etc. These are crazy good.”
40 wontons

Ingredients Nutrition


  1. Remove casings from sausage, Chop and cook with onion in medium hot skillet until browned. I like to use the HOT Italian sausage for more gusto, but you can also use the sweet version.
  2. Drain, cool.
  3. Stir in parsley and both cheese.
  4. When working with wonton wrappers or egg roll wrappers, keep a moistened paper towel over the extras. They dry out quickly.
  5. Place 1t into each wonton wrapper (for a shortcut, I sometimes use egg roll wrappers and make a much larger version--then when cooked, I cut them in twos)
  6. Moisten edges with water and seal.
  7. Fry a few at a time in hot oil until browned.
  8. Drain.
  9. Serve with marinara sauce or hot mustard or both!
  10. Accept the compliments!

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