Fried Wonton Recipe

Prepare cabbage

Thinly shred the napa cabbage and sprinkle with a pinch of salt. Let sit in a colander for 10 minutes, then squeeze out excess moisture tightly with your hands or a clean towel. Measure out 1 cup packed shredded cabbage.

Make filling

In a medium bowl combine ground pork, shredded and squeezed cabbage, chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, cornstarch, sugar, salt, and white pepper. Mix thoroughly with a spoon or your hands until sticky and well combined (about 1–2 minutes). This helps the filling bind.

Prep wrappers

Place a stack of wonton wrappers on a clean work surface and have a small bowl of water nearby for sealing. Keep unused wrappers covered with a damp towel to prevent drying.

Fill and fold wontons

Place one wonton wrapper in front of you. Put about 1 teaspoon (approximately 7–8 g) of filling in the center. Brush the edges of the wrapper lightly with water. Fold the wrapper into a triangle by bringing one corner over (if square) or fold into a half-moon, press to seal, making sure to remove air pockets. Optionally bring the two opposing corners together and press to form the classic 'purse' shape. Repeat until all wrappers are filled (makes about 24).

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep skillet so it reaches about 1.5–2 inches (3–5 cm) up the side. Heat oil over medium-high heat to 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a small scrap of wrapper—if it sizzles and browns in ~30 seconds, the oil is ready.

Fry wontons

Working in batches (do not overcrowd), carefully add 6–8 wontons to the hot oil using a slotted spoon or spider. Fry, turning occasionally, until golden brown and crisp, 2–3 minutes per batch depending on size and oil temperature. Remove to a wire rack or paper towel–lined tray to drain. Keep fried wontons warm in a low oven (90–100°C / 200–212°F) if desired while you finish remaining batches.

Safety & finishing

Let the oil come back up to temperature between batches. When all wontons are fried, transfer to a serving platter and serve immediately for best crispness.

Whisk together soy sauce, rice vinegar, sesame oil, and sugar or honey until sugar dissolves. Stir in chili oil and toasted sesame seeds if using. Taste and adjust — add more vinegar for tartness, more sugar for sweetness, or more chili for heat. Serve in a small bowl alongside hot fried wontons.