Fried Wonton (6) Recipe

Mix protein

Place the ground pork (or chosen protein) in a medium bowl. Add the soy sauce, sesame oil, cornstarch, grated ginger, minced garlic, chopped green onion, salt, and white pepper.

Combine to a paste

Use a spatula or chopsticks to mix the ingredients vigorously in one direction until well combined and slightly tacky (about 30–60 seconds). This creates a cohesive filling that holds together when fried.

Prepare workstation

Set out a clean surface, a small bowl of cold water for sealing, and the wonton wrappers stacked and covered with a slightly damp towel to prevent drying.

Portion filling

Place about 1 teaspoon of the filling in the center of each wonton wrapper. Do not overfill—too much will prevent proper sealing.

Fold standard triangle

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

Optional shaping

For classic 'purse' or 'boat' shapes: bring the two bottom corners of the triangle together, overlap slightly, and seal with a dab of water so the wonton stands or looks pleated. Alternatively, leave as triangles.

Rest before frying

Place assembled wontons on a tray lined with parchment or a lightly floured sheet, cover loosely with a damp towel, and rest 5–10 minutes to set the seal.

Heat oil

Pour oil into a heavy saucepan or skillet to a depth of about 1–1.5 inches (enough to shallow-deep fry). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of wrapper bubbles and rises slowly when tested (about 5–7 minutes).

Fry in batches

Carefully add 3–4 wontons at a time to avoid crowding. Fry, turning occasionally, until golden brown and crisp, about 1.5–3 minutes per batch depending on size and oil temperature.

Drain

Use a slotted spoon to transfer fried wontons to a wire rack or paper towel-lined plate to drain excess oil. Keep warm in a single layer in a low oven (200°F / 95°C) if making multiple batches.

Serve

Serve hot and crispy with the dipping sauce or soy-based dip.

Combine soy sauce, rice vinegar, sugar, and chili oil or flakes in a small bowl. Stir until sugar dissolves. Adjust sweetness, acidity, or spice to taste. Serve alongside hot wontons.