Fried Wonton (12) Recipe

In a medium bowl combine ground pork and chopped shrimp. Mix gently to combine but avoid overworking the meat which can toughen the filling.

Add green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, white pepper, and cornstarch. Stir until combined and slightly sticky. Taste a small cooked pinch (optional) and adjust seasoning if needed.

Cover the filling and refrigerate for 15–30 minutes to let flavors meld. Keep chilled while you prepare wrappers.

Set up an assembly area with wrappers laid flat on a cutting board, a small bowl of water for sealing, and a spoon for portioning filling.

Place about 1 teaspoon of filling in the center of each wonton wrapper. Avoid overfilling to prevent bursting while frying.

Brush or dab the edges of the wrapper with a little water. Fold the wrapper in half diagonally to form a triangle (if using square wrappers) or bring opposite corners together, pressing to remove air and seal firmly. You can also bring two opposite corners together and press to form a traditional plump wonton shape. Ensure edges are sealed to prevent oil ingress.

Place assembled wontons on a tray lined with parchment and work in batches. Keep them lightly covered in the refrigerator if not frying immediately to prevent drying out.

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 2–3 inches (enough to fully submerge wontons). Heat over medium-high heat until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper in the oil — it should sizzle and rise steadily.

Fry wontons in small batches (4–6 at a time depending on pot size) to avoid overcrowding. Carefully lower them into the hot oil using a slotted spoon or spider.

Fry for 2.5–4 minutes, turning as needed, until wrappers are golden brown and crisp and filling is cooked through. Cooking time depends on size and oil temperature. If you made larger wontons, cook toward the longer end and ensure pork reaches safe temperature (160°F/71°C).

Use a slotted spoon to transfer fried wontons to a paper towel–lined tray to drain. Let rest 1 minute, then optionally drizzle or brush with 1/2 tsp sesame oil for aroma.

Serve immediately while hot and crisp.

Whisk together soy sauce, rice vinegar, chili oil, and sugar in a small bowl until sugar dissolves. Taste and adjust — add more vinegar for tang, more chili for heat, or a splash of water if too salty.

Sprinkle with sesame seeds if desired and serve alongside the hot wontons.