Fried Wonton Recipe

Prepare filling

In a medium bowl combine ground pork and finely chopped shrimp. Add chopped green onions, minced garlic and ginger, soy sauce, sesame oil, beaten 1/4 egg, salt and white or black pepper. Mix thoroughly with a fork or spatula until the mixture is cohesive and slightly sticky (about 1–2 minutes). Cover and chill in the refrigerator for 10–15 minutes to firm up, which makes wrapping easier.

Prep wrappers

Place a small bowl of beaten egg next to a clean work surface. Keep wonton wrappers covered with a damp towel to prevent drying. Working with one wrapper at a time, place about 1 teaspoon (heaping) of the chilled filling in the center of a wrapper. Do not overfill to prevent splitting during frying.

Seal wontons

Brush the edges of the wrapper with a little of the beaten egg. Fold the wrapper in half diagonally to form a triangle, press out air and seal edges firmly. For the classic shape, bring the two opposite corners of the triangle together, dab with egg to seal, and press to secure. Repeat until all wrappers are filled and sealed. Place finished wontons on a tray lined with parchment; keep covered lightly with a damp towel to prevent drying.

Heat oil

In a heavy-bottomed pot or deep skillet, pour 3–4 cups neutral oil to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you do not have a thermometer, test by dropping a small piece of wrapper into the oil; it should sizzle and float up immediately without browning too fast.

Fry wontons

Working in small batches (6–8 at a time depending on pot size), gently lower wontons into the hot oil using a slotted spoon or spider. Fry, turning occasionally, until golden brown and crisp, about 2–3 minutes. Avoid overcrowding which drops oil temperature. Remove with a slotted spoon and drain on a wire rack or paper towels.

Finish and season

If desired, while still hot, brush a tiny amount (a few drops) of toasted sesame oil over the wontons for aroma. Sprinkle lightly with coarse salt or flaky sea salt to taste.

Make sauce

In a small bowl combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil and 1/2 teaspoon sugar or honey. Stir until sugar dissolves. Add chili flakes or a few drops of chili oil to taste and garnish with thinly sliced green onion.

Serve the fried wontons immediately while hot and crisp with the dipping sauce on the side. Leftover cooked wontons can be cooled and stored in an airtight container in the refrigerator for up to 2 days; re-crisp in a 350°F (175°C) oven for 6–8 minutes.