Fried Wontons Recipe

Combine and mix

In a medium bowl, add the ground pork, chopped shrimp, sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, cornstarch, white pepper, and salt. Mix thoroughly with a fork or your hands until ingredients are evenly combined and slightly sticky, about 1–2 minutes. Cover and refrigerate for 15 minutes to let flavors meld (optional).

Prepare wrappers

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

Portion filling

Spoon about 1 teaspoon (approximately 5–6 grams) of filling into the center of each wrapper. Do not overfill; leaving room around edges makes sealing easier.

Seal basic triangle

Dip your fingertip into the bowl of cold water and run a thin line of water along two adjacent edges of the wrapper. Fold the wrapper over the filling to form a triangle, pressing out air and sealing the edges firmly so there are no gaps.

Final shaping (optional)

For classic fried wonton shape, bring the two outer corners of the triangle together, overlapping slightly, and seal with a bit of water so they stick. Alternatively, leave as simple triangles or pleat the edges for a folded purse shape.

Rest before frying

Place assembled wontons on a tray lined with parchment and dusted lightly with cornstarch or flour to prevent sticking. If not frying immediately, cover loosely with plastic wrap and refrigerate up to 2 hours.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge wontons). Heat oil over medium-high heat until it reaches 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 in batches

Carefully add 6–8 wontons to the hot oil, taking care not to overcrowd (batch size depends on pot size). Fry, turning once with a slotted spoon, until golden brown and crisp, about 2–3 minutes total. Timing will vary slightly with size and filling. Remove with a slotted spoon and drain on a paper towel-lined rack or plate.

Keep warm

If making multiple batches, keep finished wontons warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish frying remaining batches.

Serve

Serve fried wontons hot with the prepared dipping sauce on the side.

Mix sauce

In a small bowl, whisk together soy sauce, rice vinegar, chili paste, sesame oil, and sugar until sugar dissolves. Taste and adjust acidity or sweetness to preference. Sprinkle toasted sesame seeds on top if using.