Deep Fried Wontons Recipe

Combine filling

In a medium bowl, add the ground pork, chopped shrimp, finely chopped green onions, grated ginger and minced garlic.

Add soy sauce, sesame oil, Shaoxing wine, egg white, cornstarch, kosher salt and white pepper to the meat mixture.

Mix thoroughly with a spoon or your hands until the mixture becomes sticky and cohesive (about 1–2 minutes). Chill in the refrigerator for 15–20 minutes to firm up the filling; this makes wrapping easier.

Prepare a small bowl with the sealing paste: mix the all-purpose flour with the water until it forms a thin slurry.

Place a wonton wrapper on a clean work surface. Keep remaining wrappers covered with a lightly damp towel so they don’t dry out.

Spoon about 1 tablespoon (approx. 15 g) of filling into the center of each wrapper. Do not overfill — leaving a border makes sealing easier.

Brush the edges of the wrapper lightly with the flour slurry. Fold the wrapper over the filling to form a triangle (if square wrapper) or fold into a half-moon (if round). Press out air and seal firmly, crimping edges.

For the classic deep-fried wonton shape, bring the two outer corners of the triangle together and press to seal with a dab of slurry so they hold while frying. Repeat until all wrappers are filled.

In a deep pot or heavy-bottomed skillet, pour in the neutral oil to a depth of about 3–4 cm (1–1.5 in). Heat oil to 180°C (350°F). If you don’t have a thermometer, test with a small piece of wrapper — it should sizzle and turn golden in about 30–45 seconds.

Fry the wontons in small batches (6–8 at a time depending on pot size) so they have room to move. Gently lower them into the oil with a slotted spoon or spider.

Fry, turning occasionally, until they are golden brown and crisp, about 2 to 3 minutes per batch. Avoid overcrowding which cools the oil and makes them greasy.

Use a slotted spoon to transfer the cooked wontons to a plate lined with paper towels to drain. Repeat with remaining wontons and replenish oil between batches if temperature drops significantly.

While frying, pour the store-bought sweet chili sauce into a small bowl. Stir in the lime juice if using to brighten the flavor, and sprinkle chopped cilantro over the top if desired.

Transfer drained wontons to a serving platter. Sprinkle with optional toasted sesame seeds and extra sliced green onions.

Serve immediately with sweet chili dipping sauce on the side for dipping. Provide additional napkins — these are best hot and crisp.