Fried Wontons (kreplach) Recipe

Prepare sealing paste

In a small bowl whisk together 2 teaspoons flour with 2 teaspoons water until smooth; this creates a simple paste to seal the wontons.

Combine filling ingredients

In a medium bowl place the ground beef (and ground chicken if using), finely minced onion, minced garlic, chopped parsley, egg, soy sauce, salt, pepper and ground ginger. Mix thoroughly with a fork or your hands until well combined and slightly sticky. Taste a small pinch (cook a small amount in a skillet first if you want) and adjust seasoning to taste.

Chill filling (optional)

For easier handling and firmer filling, cover the bowl and refrigerate for 15–20 minutes.

Set out a clean work surface and a small bowl of cold water for fingers. Place a wonton wrapper flat in diamond orientation (one corner toward you). Spoon about 1 rounded teaspoon (≈10–12 g) of filling into the center of each wrapper — avoid overfilling so they seal well.

Lightly moisten the four edges of the wrapper with a fingertip dipped in water. Fold the wrapper over the filling to form a triangle by bringing the bottom corner to the top corner, pressing out any air. Press edges firmly to seal.

Bring the two outer corners of the triangle together above the filling, overlapping slightly, and press to seal with a dab of the flour paste prepared earlier to hold the final shape (traditional kreplach shape). Repeat until all wrappers are filled. Place finished wontons on a baking sheet lined with parchment, spaced so they don't touch.

Heat oil

Pour oil into a deep skillet, Dutch oven or heavy pot to a depth of about 1½–2 inches (use enough to allow wontons to float). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into oil — it should sizzle and brown steadily without smoking.

Carefully lower 6–8 wontons into the hot oil without overcrowding. Fry, turning occasionally, until golden brown and crisp, about 2.5–4 minutes depending on size and oil temperature. Internal filling should be fully cooked (no pink). Adjust heat as needed to avoid burning.

Use a slotted spoon to transfer fried wontons to a wire rack set over a baking sheet or paper towels to drain excess oil. Keep warm in a low oven (200°F/95°C) if frying multiple batches.

If you prefer, heat 1/2 cup oil in a skillet to about 325–350°F and shallow fry by turning frequently so wontons brown evenly; this takes slightly longer (3–5 minutes) and may require adding a touch more oil between batches.

Make dipping sauce: In a small bowl combine 1/4 cup soy sauce, 1 tablespoon rice vinegar, 1 teaspoon chili oil (optional) and 1/2 teaspoon sesame oil. Stir to combine.

Serve: Arrange fried wontons on a platter, sprinkle with sliced scallions, and serve immediately with the dipping sauce on the side.