Fried Wontons (4) Recipe

Prepare filling

In a medium bowl combine ground pork and finely chopped shrimp. Add chopped green onions, minced garlic and grated ginger. Mix in soy sauce, oyster sauce, sesame oil, cornstarch, white pepper and salt. Stir thoroughly until mixture is evenly seasoned and slightly sticky (about 1–2 minutes). Cover and refrigerate for 15 minutes to let flavors meld and to make filling firmer for wrapping.

Set up

Arrange a clean work surface, a small bowl with beaten egg (or egg + 1 tsp water) for sealing, and a plate dusted lightly with flour or lined with parchment to hold finished wontons.

Fill and fold (square wrappers)

Place one wonton wrapper on the work surface so one corner points toward you (diamond shape). Put about 1 heaping teaspoon (approx. 10–12 g) of filling in the center. Dip your finger in the beaten egg and moisten the two adjacent lower corners. Fold the bottom corner up over the filling to meet the top corner, forming a triangle; press edges to seal, removing any air. Optionally press the two outer corners of the triangle together to form a classic 'purse' shape, using egg to seal. Repeat with remaining wrappers and filling (should make about 24 small wontons). Keep finished wontons covered with a slightly damp towel if not frying immediately to prevent drying.

Fill and fold (round wrappers)

If using round wrappers, place wrapper flat, add 1 tsp filling in center, brush edge with egg wash, fold in half to form a semicircle and press to seal. Bring the two ends of the semicircle together and overlap slightly; press to seal with egg wash.

Heat oil

Pour oil into a deep, heavy-bottomed pot or wok to a depth of about 3–4 cm. Heat oil over medium-high heat to 175°C (350°F). If you don't have a thermometer, test by dropping a small bit of wrapper into the oil — it should sizzle and rise steadily but not burn immediately.

Fry wontons

Working in batches (do not overcrowd), gently lower 6–8 wontons into the hot oil. Fry, stirring occasionally, until golden brown and crisp, about 2.5–3.5 minutes per batch. Adjust heat so the wontons brown evenly without burning. Use a slotted spoon or spider to remove wontons and drain on a wire rack or paper towels.

Keep warm

If making multiple batches, keep finished wontons in a single layer on a baking sheet in a 95–100°C (200°F) oven to keep warm and crisp while you finish frying the rest.

Whisk together soy sauce, rice vinegar, sesame oil, chili oil and sugar in a small bowl until sugar dissolves. Taste and adjust seasoning — add more chili or vinegar to preference. Serve alongside hot wontons.

Arrange wontons on a serving plate, garnish with extra chopped green onions or sesame seeds if desired, and serve immediately with the dipping sauce.