Spicy Deep Fried Wontons Recipe

Prep and mix filling

Combine the ground pork, shredded napa cabbage (squeezed to remove excess water), chopped green onions, minced garlic, and minced ginger in a medium bowl. Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon Shaoxing wine, 1 teaspoon cornstarch, 1/4 teaspoon white pepper, and 1/2 teaspoon salt. Mix thoroughly with a spoon or your clean hands until the mixture is sticky and well combined. Chill for 10–15 minutes to firm up (this makes wrapping easier).

Fill and seal wontons

Set up a work station with wonton wrappers, a small bowl of cold water, and the chilled filling. Place one wrapper square on a clean surface. Put about 1 teaspoon (heaping) of filling in the center of each wrapper — avoid overfilling. Dip your finger into the cold water and moisten two adjacent edges of the wrapper, then fold into a triangle, pressing out any trapped air and sealing edges tightly. For a traditional shape, bring the two outer corners of the triangle together, moisten one corner and press to seal, forming a little pouch. Place finished wontons on a lined tray; keep them uncovered briefly to avoid sticking but cover lightly with a damp towel if making ahead.

Prepare oil and dredge

In a deep, heavy-bottomed pot or a deep fryer, pour in about 4 cups of neutral oil and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper in; it should sizzle and float quickly without browning immediately. While oil heats, lightly toss assembled wontons in a shallow bowl with 1/4 cup cornstarch and 1/4 cup all-purpose flour (optional). The light dusting helps create an extra-crispy exterior and helps sauces cling. Shake off excess starch before frying.

Fry wontons

Working in batches (do not overcrowd), carefully lower 6–8 wontons into the hot oil using a spider or slotted spoon. Fry for 2½–3½ minutes, turning occasionally, until golden brown and crisp. Adjust time for your fryer and size of wontons. Remove with a slotted spoon and drain on a wire rack set over a tray or on paper towels. Keep fried wontons warm in a 200°F (95°C) oven while you finish remaining batches.

Finish

When all batches are fried, optionally toss warm wontons very lightly with 1 teaspoon chili oil to add a hit of heat and shine. Arrange on a serving platter and sprinkle with sliced scallions and toasted sesame seeds if using.

In a small bowl whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon chili garlic sauce, 1 teaspoon chili oil, 1 teaspoon honey (or sugar), and 1/2 teaspoon sesame oil until honey dissolves. Taste and adjust: add more chili oil for heat, more honey for sweetness, or a splash more vinegar for acidity. Stir in chopped cilantro and toasted sesame seeds if using. Serve alongside hot wontons.

Serve the wontons immediately while crisp with the spicy dipping sauce. Provide extra chili oil at the table for guests who want additional heat.