Fried Wonton Recipe

Prepare filling

In a medium bowl place the ground pork and chopped shrimp. Add the finely chopped green onion, minced garlic and grated ginger. Stir in the light soy sauce, sesame oil, cornstarch, white pepper and salt. Mix thoroughly until the mixture becomes slightly sticky (about 1–2 minutes). Cover and chill in the refrigerator for 10–15 minutes to let flavors meld; this also firms the filling for easier handling.

Arrange the wonton wrappers in a single layer on a clean work surface (cover with a damp towel to prevent drying). Have a small bowl of cold water nearby to seal the edges.

Fill and seal wontons

Place about 1 teaspoon (roughly 5–7 g) of filling in the center of each wonton wrapper. Dip your finger into the cold water and lightly moisten the wrapper edges. Fold the wrapper over the filling to form a triangle (for square wrappers) or fold and press edges to make a small purse/boat shape. Press edges firmly to remove any air and ensure a tight seal—this prevents oil from entering during frying. If using round wrappers, gather edges toward center and press to seal. Repeat until you have 12 sealed wontons. Place finished wontons on a tray lined with parchment and keep covered with a slightly damp towel.

Heat oil

Pour about 3–4 cm (about 1–1.5 inches) of vegetable oil into a heavy-bottomed skillet or use enough oil for shallow frying, or fill a deep pot for deep frying (about 400–500 ml). Heat the oil over medium-high heat to 175–180°C (350–360°F). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and float steadily, browning in about 45–60 seconds.

Fry wontons

Working in batches (do not overcrowd the pan), carefully add 3–4 wontons to the hot oil. Fry, turning occasionally, until evenly golden brown and crisp on all sides, about 2–3 minutes per batch for shallow frying, or 1.5–2.5 minutes for deep frying. Use a slotted spoon or spider to turn and remove wontons. Transfer cooked wontons to a plate lined with paper towels to drain excess oil. Repeat with remaining wontons.

Serve hot. Optionally garnish with sesame seeds or sliced green onions and serve with the dipping sauce.

Combine the sweet chili sauce, rice vinegar and soy sauce in a small bowl. Stir to combine. Sprinkle sesame seeds on top if desired. Adjust sweetness or acidity to taste. Serve alongside hot wontons.