Crispy Pork & Shrimp Wonton (6) Recipe

Prepare ingredients

Pat shrimp dry with paper towel and finely chop to a coarse paste (about 2–3 mm pieces). Finely slice scallions, grate ginger and mince garlic. Separate 1 egg white.

In a medium bowl, combine ground pork and chopped shrimp. Add sliced scallions, grated ginger, minced garlic and mix gently to combine.

Add soy sauce, oyster sauce, sesame oil, Shaoxing wine, cornstarch, egg white, salt, white pepper and sugar to the meat mixture. Mix thoroughly with a spoon or chop with a cleaver/knife motion until the mixture becomes slightly sticky and cohesive (about 30–60 seconds). This helps the filling bind and stay juicy when cooked.

Cover the filling and refrigerate for at least 10 minutes. Chilling firms the mixture and makes it easier to portion and wrap.

Place a wonton wrapper on a clean work surface with one corner facing you (diamond shape). Keep the remaining wrappers covered with a damp towel to prevent drying.

Spoon about 1 tablespoon (heaping) of filling into the center of each wrapper (the exact amount depends on wrapper size — you want enough to form a small, compact parcel without overfilling).

Dip a fingertip into the cold water and lightly moisten all four edges of the wrapper to seal. Fold the wrapper in half to form a triangle, pressing gently around the filling to remove air and seal the edges.

For the restaurant-style 'purse' (crispy cluster) shape: bring the two outer corners of the triangle together, overlap them slightly, and press to seal using a dab of water. Gather the remaining top corner (the apex) and twist gently to form a small sealed pouch. Ensure seams are well sealed so no oil enters during frying. Alternatively, leave as small triangles if preferred.

Lightly dust each finished wonton with a little potato starch/cornstarch—this helps the surface dry and crisp evenly when fried. Place assembled wontons on a tray lined with parchment. If not frying immediately, cover loosely with plastic wrap so they don’t dry out.

Pour oil into a medium pot to a depth of about 6–8 cm (enough to submerge wontons). Attach a thermometer and heat oil to 175–180°C (347–356°F). If you don’t have a thermometer, test by dropping a small piece of wrapper in — it should sizzle and rise steadily without browning too fast.

Fry wontons in small batches (2–3 at a time for a small pot) so the oil temperature doesn’t drop too much. Gently slide wontons into oil, careful not to overcrowd.

Fry for 2–3 minutes, turning gently once, until wrappers are golden brown and filling is cooked through. Internal temperature of filling should reach at least 70°C (160°F) if checked. Total time depends on size and oil temp; avoid over-browning.

Remove wontons with a slotted spoon and drain on a rack or paper towels. Let rest 1–2 minutes; they are best served immediately while very crisp.

While wontons chill or fry, make the dipping sauce: combine black vinegar, soy sauce, chili oil (or sweet chili), sesame oil, sugar, minced garlic and sliced scallion in a small bowl. Stir until sugar dissolves. Taste and adjust: add more chili for heat, more vinegar for tang.

Serve dipping sauce in a small dish alongside the hot crispy pork & shrimp wontons.