Deep Fried Wontons Recipe

Prepare filling

In a medium bowl combine 1 cup ground pork and 1/2 cup finely chopped shrimp (if using). Add 1/4 cup finely chopped green onions, 1 tsp minced garlic, 1 tsp minced fresh ginger, 1 tablespoon soy sauce, 1/2 tsp sesame oil, 1 tsp Shaoxing wine, 1/4 tsp salt, 1/4 tsp white pepper, and 1 tablespoon cornstarch. Mix with a fork or chopstick in one direction until ingredients are well incorporated and mixture becomes slightly tacky (about 30–60 seconds). Cover and chill for 10 minutes to allow flavors to meld and filling to firm slightly.

Prepare wrappers

Lay out wonton wrappers on a clean, dry surface, keeping a damp towel over wrappers you are not using to prevent drying. Keep 1/4 cup cold water in a small bowl for sealing.

Fill and fold

Working one at a time, place a wrapper with a corner facing you (diamond orientation). Put about 1 teaspoon of filling in the center of the wrapper. Dip your finger in cold water and moisten the edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing out any air and sealing edges firmly. For classic deep-fried wonton shapes: bring the two bottom corners of the triangle together, overlap slightly and press to seal with a dab of water; alternatively, gather all four corners toward the center and pinch to form a small purse. Place assembled wontons on a sheet pan lined with parchment, spaced so they do not touch. Repeat until all filling is used (about 36 wontons).

Heat oil

Pour 6 cups neutral oil into a heavy-bottomed pot or wok (about 2–3 inches deep). Attach a thermometer and heat oil to 350°F (175°C). If you do not have a thermometer, test with a small piece of wonton wrapper; it should sizzle and turn golden in about 30–45 seconds.

Fry wontons

Working in batches (6–8 wontons at a time depending on pot size), gently lower wontons into the hot oil using a slotted spoon or spider. Do not overcrowd. Fry until golden brown and crisp, about 1.5–2.5 minutes, turning once for even color. Remove with a slotted spoon and drain on a wire rack set over a sheet pan or paper towels. If frying multiple batches, maintain oil temperature between 330–360°F (165–182°C).

Finish

After frying all wontons, briefly return them to hot oil for 10–15 seconds if any have become soft while cooling to re-crisp. Transfer to serving platter.

Make sauce

Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon chili oil (or sriracha), 1/2 teaspoon sesame seeds, and 1 teaspoon finely chopped green onion in a small bowl. Taste and adjust balance of salty/tart/spicy as desired. Serve alongside hot wontons.