Crispy Pork & Shrimp Wontons (6) 酥炸猪肉虾云吞 Recipe

Prepare shrimp

Rinse the shrimp, pat dry, then chop coarsely into small pieces (roughly 4–6 mm). You want some texture — not a paste.

Mix filling

Place chopped shrimp and ground pork in a bowl. Add the sliced green onion, grated ginger, minced garlic, light soy sauce, Shaoxing wine, sesame oil, cornstarch, egg white, salt, white pepper and sugar. Using a spoon or spatula, mix vigorously in one direction until the mixture becomes sticky and slightly tacky (about 1–2 minutes). The tackiness helps the filling bind and stay inside the wontons.

Set up assembly area

Arrange wonton wrappers on a clean work surface with a small bowl of beaten egg (egg wash) and a second small bowl of cold water. Keep a damp kitchen towel over unused wrappers to prevent them drying out.

Portion filling

Scoop about 1 rounded teaspoon (≈8–10 g) of filling for each wonton. For 6 wontons you'll use all the filling; adjust scoop size so wrappers can close without overfilling.

Fold into wonton

Place the filling in the center of a wrapper. Brush the wrapper edges lightly with egg wash (or cold water). Fold the wrapper into a triangle by bringing one corner over to the opposite corner, press edges to seal and remove air. Then bring the two opposite corners of the triangle together and overlap, sealing with a little egg wash so the two corners hold (classic 'boat' shape). Ensure all edges are sealed to prevent oil ingress during frying.

Rest

Place assembled wontons on a tray lined with parchment and keep covered with a slightly damp towel while you finish assembling to prevent drying and cracking.

Heat the oil

Pour oil into a medium saucepan or deep fryer to a depth of about 5–7 cm (about 600 ml for a small pot). Heat to 175–185°C (350–365°F). If you don't have a thermometer, test with a small corner of wrapper — it should sizzle and turn golden in ~20–30 seconds.

Fry in batches

Carefully add 2–3 wontons to the oil (do not overcrowd). Fry, turning occasionally, until evenly golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to remove them and drain on a wire rack or paper towels. Repeat with remaining wontons.

Finish and season

While still hot, taste one and adjust salt next time if needed. Let wontons rest 1–2 minutes before serving so filling sets slightly but remain hot and crispy outside.

Make the sauce

Whisk together light soy sauce, rice vinegar, sesame oil, chili oil (if using), sugar and chopped scallion until the sugar dissolves. Taste and adjust balance — add more vinegar for tang, soy for saltiness, or chili for heat.

Serve the wontons hot with the dipping sauce on the side.