Fried Wontons (10) Recipe

Prepare filling

Combine the ground pork, finely chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, Shaoxing wine, salt, white pepper, egg, and cornstarch in a mixing bowl. Mix thoroughly until the mixture is sticky and well combined (about 1–2 minutes of vigorous mixing). This helps the filling bind and become slightly tacky.

Taste a tiny pinch of the raw filling by cooking a small amount in a pan to check seasoning, if desired. Adjust salt or soy sauce if necessary. Return to the bowl and keep chilled while you prepare wrappers.

Prepare a small bowl of water to use as glue for sealing. Lay out a few wonton wrappers on a clean surface, covering the rest with a damp towel to prevent drying.

Assemble each wonton

Place about 1 heaping teaspoon (approximately 12–15 g) of filling in the center of a wrapper. Dip your finger in the water and moisten the wrapper edges. Fold the wrapper in half diagonally to form a triangle, pressing out air and sealing the edges firmly. Optionally, bring the two opposite corners of the triangle together and press to form a little 'purse' or keep as triangles — both fry crisp. Place assembled wontons on a tray lined with parchment and cover with a lightly damp towel to prevent drying.

Repeat until you have about 10 finished wontons. If you have leftover filling, refrigerate and use within 24 hours or freeze.

Pour oil into a deep pot or heavy-bottomed pan to a depth of about 2–3 inches (5–7 cm). 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 piece of wrapper into the oil — it should sizzle and turn golden within 30–45 seconds.

Fry wontons in small batches (3–4 at a time, depending on pot size) to avoid crowding. Gently add wontons to the oil and fry, turning occasionally, until they are golden brown and crisp on all sides, about 2–3 minutes per batch.

Use a slotted spoon to remove wontons and drain on a wire rack or paper towels. Keep warm in a low oven (about 90°C / 200°F) if frying multiple batches.

When finished, discard oil safely or reserve for future use after straining and cooling.

Whisk together the soy sauce, rice vinegar, sesame oil, sugar, and chili oil (if using) until sugar dissolves. Stir in the chopped green onion. Serve alongside hot wontons.