Friend Wonton (meat) Recipe

Prepare filling

In a medium bowl combine ground pork and finely chopped shrimp. Mix with your hand or a spoon until evenly distributed.

Add minced garlic, grated ginger, sliced green onions, soy sauce, oyster sauce, sesame oil, Shaoxing wine, cornstarch, white pepper, and salt to the meat mixture.

Mix thoroughly for 1–2 minutes until mixture becomes slightly tacky. Taste a small pinch by pan-frying a tiny piece to check seasoning and adjust salt or soy sauce if needed.

Set a small bowl of cold water beside your work area to seal wrappers. Lay out a wonton wrapper square with one corner pointing toward you (diamond shape).

Place about 1 tablespoon (roughly 15 g) of filling in the center of each wrapper. Do not overfill — filling should form a small mound.

Dip your finger in cold water and moisten the edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing out air and sealing the edges firmly.

Bring the two opposite corners of the triangle together (the corners on the long side), overlap slightly, wet one corner and press to seal so the wonton takes a little purse/boat shape. Repeat until you have 8 meat wontons. (You can double-wrap if wrapper tears.)

Pour vegetable oil into a medium saucepan or deep skillet to a depth of about 1.5–2 inches (enough to shallow-deep fry). Heat oil over medium-high heat to 175°C (350°F). If you don't have a thermometer, drop a small scrap of wrapper in—bubbles should form steadily and it should brown in ~30–40 seconds.

Working in batches (do not overcrowd), carefully lower 3–4 wontons into the hot oil. Fry for 2.5–3 minutes, turning occasionally, until golden brown and crisp.

Use a slotted spoon to transfer fried wontons to a plate lined with paper towels to drain. Keep warm in a low oven (100–120°C / 210–250°F) if frying remaining batches.

Whisk together soy sauce, rice vinegar, sesame oil, chili garlic sauce, and sugar in a small bowl until sugar dissolves. Stir in sliced green onion as garnish.

Arrange 8 fried wontons on a serving plate. Serve hot with the dipping sauce on the side. Leftovers can be reheated in a 180°C (350°F) oven for 6–8 minutes to crisp.