Fried Wonton Recipe

Combine filling

In a medium bowl, combine ground pork, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, Shaoxing wine, cornstarch, salt, and white pepper. Mix thoroughly with a spoon or chopsticks until the mixture becomes sticky and cohesive (about 1–2 minutes). This helps the filling hold together during frying.

Cover and chill the filling for 15–20 minutes. Chilling firms the filling and makes it easier to handle when assembling wrappers.

Prepare a small bowl of cold water for sealing wrappers. Lay out wonton wrappers on a clean dry surface or tray, keeping unused wrappers covered with a damp towel to prevent drying.

Fill and fold (basic pyramid or classic triangle)

Place about 1 teaspoon (roughly 5–7 g) of chilled filling in the center of a wonton wrapper. Dip your finger in the cold water and lightly moisten two adjacent edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing to remove air and seal edges tightly. Then bring the two opposite corners of the triangle together, overlap slightly, and press to seal with a dab of water so the wonton forms a small purse or pyramid shape. Repeat until all wrappers are filled. You should get about 28–30 wontons depending on filling size.

Place assembled wontons on a baking sheet lined with parchment or a lightly oiled tray, spaced so they don't touch. Keep covered with a damp towel if not frying immediately.

Set up a deep frying station: a heavy-bottomed pot or Dutch oven, a slotted spoon or spider, and a paper towel–lined plate for draining.

Heat oil

Pour oil into the pot to a depth of about 2–3 inches (enough to fully submerge wontons). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper in oil — it should sizzle and rise steadily without browning instantly.

Fry in batches to avoid overcrowding. Gently lower 6–8 wontons into the hot oil using a slotted spoon or spider. Fry, turning occasionally, until golden brown and crisp, about 2–3 minutes total. Adjust heat as needed to maintain 325–350°F (160–175°C) so they cook through without burning.

Use the slotted spoon to remove wontons and drain on the paper towel–lined plate. Let oil return to temperature between batches. Continue until all wontons are fried.

If you prefer a lighter crisp, you can shallow-fry in 1/4–1/2 inch oil, flipping once, cooking similarly until golden and cooked through.

While frying, combine soy sauce, black vinegar, sesame oil, honey (or sugar), and chili flakes (if using) in a small bowl. Stir until honey dissolves. Taste and adjust balance — more vinegar for tang, more honey for sweetness. Garnish with sliced green onion.

Arrange fried wontons on a platter. Serve immediately with the dipping sauce on the side. For garnish, sprinkle extra sliced green onions or sesame seeds if desired. Leftovers can be reheated in a 375°F (190°C) oven for 6–8 minutes to regain crispness.