Fried Wonton Recipe

Chop and mix

Finely chop the shiitake mushrooms and scallions. In a medium bowl combine ground pork, mushrooms, scallions, minced garlic, grated ginger, soy sauce, oyster sauce, sesame oil, cornstarch, lightly beaten egg, salt and pepper. Mix thoroughly with a spatula or your clean hands until the mixture is cohesive and slightly sticky (about 1–2 minutes). This helps the filling hold together when frying.

Taste a small pinch by cooking a tiny piece of filling in a skillet to check seasoning, if desired. Adjust salt or soy sauce lightly if needed.

Prepare a clean work surface and keep a small bowl of water nearby to act as glue for the wrappers.

Place one wonton wrapper square on the work surface with a corner facing you (diamond orientation). Spoon about 1 teaspoon (level) of filling into the center of the wrapper. Do not overfill — leaving edges clear helps seal.

Dip your fingertip into the bowl of water and lightly moisten the two adjacent edges (the bottom and right corners) of the wrapper, or moisten all edges if you prefer. Fold the wrapper in half to form a triangle, pressing out any air and sealing the edges firmly so no filling can escape.

For the classic 'purse' shape: bring the two outer corners of the triangle together, overlap slightly, and press with a little water to seal, creating a small pleat or bundle. Alternatively, leave as triangles or fold into little envelopes. Repeat with remaining wrappers and filling. You should get about 30 wontons.

Place assembled wontons on a baking sheet lined with parchment or a lightly floured plate, spacing them so they do not touch. Cover lightly with a damp towel to prevent drying while you work.

In a heavy-bottomed pot or deep fryer, pour oil to reach about 2–3 inches depth (approximately 3 cups in a 3–4 quart pot). Attach a thermometer to the side; heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper — it should sizzle and rise to the surface steadily.

Fry in small batches (6–8 wontons at a time depending on pot size) so the oil temperature remains steady. Gently slide wontons into the hot oil using a slotted spoon or spider, taking care not to overcrowd.

Fry until golden brown and crisp, about 2 to 3 minutes, turning occasionally so all sides brown evenly. Pork in small wontons is already cooked at this temperature; ensure they reach an internal temperature of 165°F (74°C) if you want to be precise.

Use a slotted spoon to transfer fried wontons to a tray lined with paper towels to drain. Repeat with remaining wontons, allowing oil to return to 350°F between batches.

If you need to keep wontons warm while frying remaining batches, place the drained wontons on a baking sheet in a single layer in a 200°F (95°C) oven for up to 20 minutes. Do not stack them or they will steam and soften.

Arrange wontons on a serving platter and serve hot with sweet chili sauce, soy-vinegar dipping sauce, or your preferred condiment. Provide extra napkins as they are freshly fried.

Leftovers: store cooled wontons in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 375°F (190°C) oven for 6–8 minutes.