Fried Wonton Recipe

Combine and mix

In a medium bowl, combine the ground pork, chopped shrimp, finely chopped green onions, grated ginger, and minced garlic. Add soy sauce, sesame oil, rice wine, salt, white pepper, and cornstarch. Mix thoroughly with a spoon or by hand until the mixture is well-combined and slightly sticky (about 1–2 minutes). Cover and refrigerate for 15 minutes to let flavors meld and the cornstarch to bind the filling.

Prepare wrappers

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

Fill and seal

Place about 1 teaspoon of filling in the center of the wrapper. Lightly brush the edges of the wrapper with beaten egg. Fold the wrapper in half to form a triangle, press out any air and seal the edges firmly. Optionally, bring the two outer corners of the triangle together and press to form a more traditional wonton shape. Repeat with remaining wrappers and filling to make 12 pieces.

Heat oil

Pour oil into a deep, heavy-bottomed saucepan or wok to a depth of about 2–3 inches (5–7 cm). Heat the oil over medium-high heat until it reaches 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil— it should sizzle and rise to the surface steadily.

Fry in batches

Carefully add 3–4 wontons to the hot oil without overcrowding. Fry, turning occasionally, until golden brown and crisp, about 2–3 minutes per batch. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining wontons. Keep finished wontons warm in a low oven (100°C / 210°F) if desired.

Finish and garnish

If using, sprinkle sesame seeds and sliced green onion over the hot wontons for garnish. Serve immediately while hot and crispy.

Whisk together soy sauce, black vinegar, honey (or sugar), and chili oil or sriracha in a small bowl. Taste and adjust sweetness or heat as desired. Serve alongside the fried wontons.