Skip to content
Close (esc)

Bag More Birds.

Join our Newsletter.

Deep Fried Woodcock Wontons

Deep Fried Woodcock Wontons

Move over jalapeno poppers there's a new way to cook Timberdoodles!

 I am not lying when I tell you woodcock wontons might have just become my new favorite wild game appetizer!

This woodcock wonton recipe was first introduced to us during our annual Woodcock Camp in 2023 and they became an instant crowd favorite. 

Personally I have always struggled to come up with a reasonable way to cook woodcock. They are too small to make a full meal from, unless you save them up to the possession limit and eat them all at once. The best workaround however, is to do what we do, and go hunt with your buddies to combine birds to cook with at the end of the day! Another issue is that woodcock taste a bit too much like liver, and chews too much like an old boot for a lot of folks (including myself) unless cooked very rare. This has relegated them into the appetizer category for me, and the best solution I had found until now was woodcock jalapeno poppers. Things have changed this year though. 

Don't get me wrong, I love a good woodcock jalapeno popper, but these wontons take woodcock to the next level! 

Not to mention the meat substitutes for this one are endless...You could easily swap woodcock for Sharpies, Ducks, Geese...etc.

Truly any of the migratory or red meat gamebirds would make an excellent option. 



For the Filling:
  • 4 oz cream cheese, softened
  • A limit (3 birds here in MN) worth of finely chopped woodcock (or duck, sharptail, goose or any meat of your choice)
  • 2 green onions, finely chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon grated fresh ginger
  • 1/2 teaspoon soy sauce
  • Salt and pepper, to taste
For Assembling:
  • 24 wonton wrappers
  • Water (for sealing the wrappers)
  • Vegetable oil (for frying)
For Dipping Sauce (optional):
  • Soy sauce
  • Sweet chili sauce
  • Rice vinegar


  1. In a mixing bowl, combine the softened cream cheese, finely chopped woodcock, green onions, minced garlic, grated ginger, soy sauce, salt, and pepper. Mix well until all the ingredients are evenly incorporated.

  2. Lay out a wonton wrapper on a clean, dry surface. Keep the remaining wrappers covered with a damp cloth to prevent them from drying out.

  3. Place about 1 teaspoon of the cream cheese and meat mixture in the center of the wonton wrapper.

  4. Dip your fingertip or a pastry brush in water and moisten the edges of the wrapper.

  5. Fold the wrapper diagonally to form a triangle and press the edges to seal, ensuring there are no air bubbles. You can also fold them into other shapes like rectangles or little envelopes for variety.

  6. Heat vegetable oil in a deep skillet or a deep fryer to 350°F (175°C).

  7. Carefully place a few wontons in the hot oil, being cautious not to overcrowd the pan. Fry them for 2-3 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.

  8. Continue frying the remaining wontons in batches.

  9. While the wontons are still hot, serve them with your favorite dipping sauce. You can make a simple dipping sauce by mixing soy sauce, sweet chili sauce, and a touch of rice vinegar to taste.

  10. Enjoy your woodcock cream cheese wontons as a delicious appetizer!

Remember to exercise caution when working with hot oil, and never leave it unattended. You can also bake these wontons instead of frying for a healthier option. Preheat your oven to 375°F (190°C), place the filled wontons on a baking sheet, and bake for about 12-15 minutes or until they're golden and crispy.

Trust us...Make these.


Let us know if you do and leave a comment below! 

Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Shopping Cart