Spicy Wonton Recipe

Prepare the filling

In a medium bowl combine ground pork, chopped shrimp (if using), sliced green onions, minced garlic and grated ginger. Add soy sauce, sesame oil, Shaoxing wine, white pepper and cornstarch. Mix thoroughly with a spoon or chopsticks until combined and slightly sticky, about 1–2 minutes. Taste a tiny amount cooked in a microwave or pan to check seasoning and adjust salt/soy if needed.

Assemble wontons

Place a wonton wrapper on a clean work surface. Brush the wrapper edges lightly with beaten egg. Spoon about 1 teaspoon of filling into the center of the wrapper. Fold wrapper into a triangle, pressing air out and sealing edges very firmly. Optionally bring the two opposite corners together and press to create a little purse or keep as triangles. Repeat until all filling and wrappers are used (makes about 24). Keep assembled wontons covered with a damp towel to prevent drying.

Heat oil

Pour neutral oil into a deep heavy pot or a deep-fryer to a depth of about 2–3 inches (enough to fully submerge wontons). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and brown in about 30–40 seconds.

Fry wontons

Working in batches (do not overcrowd), gently lower 6–8 wontons into the hot oil using a slotted spoon. Fry, turning occasionally, until golden brown and crisp, about 2–3 minutes per batch. Remove to a paper towel-lined tray and sprinkle lightly with fine salt while hot. Keep warm in a low oven (200°F / 95°C) if needed between batches.

Alternative: Pan-fry (potsticker style)

For a lighter version, heat 2 tablespoons oil in a nonstick skillet over medium-high. Add arranged wontons in a single layer and cook until bottoms are golden, about 2 minutes. Carefully add 1/4 cup water, cover immediately and steam until water evaporates and wrappers are cooked through, about 3–4 minutes. Uncover and cook another minute to crisp the bottoms.

While wontons cook, whisk together soy sauce, rice vinegar, chili oil, Sichuan chili paste (or sambal), sesame oil, honey (or sugar), lime juice and minced garlic in a small bowl until combined. Taste and adjust balance — add more chili oil for heat, more vinegar for tang, or a pinch of sugar to soften heat. Stir in toasted sesame seeds and chopped cilantro (if using). Transfer to a serving dish.

Arrange fried wontons on a platter with lime wedges and the spicy dipping sauce. Serve immediately so wontons remain crispy. Provide extra chili oil or soy on the side for guests who want more heat or salt.