Fried Wontons Recipe

Combine and mix

In a medium bowl, add 300 g ground pork and 100 g finely chopped shrimp. Add 2 finely chopped green onion stalks, 1 minced garlic clove, and 1 tsp grated ginger.

Add seasonings: 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp Shaoxing wine, 1 tsp cornstarch, 1 large beaten egg, 1 tsp white pepper and 1 tsp salt. Mix thoroughly with a spoon or chopstick until the mixture becomes slightly sticky and well combined (about 1–2 minutes). Chill in the refrigerator for 15 minutes to firm up — this makes wrapping easier.

Set up a clean work surface with a small bowl of cold water and the egg wash. Lay out 12 wonton wrappers in rows.

Place about 1 rounded teaspoon (roughly 10–12 g) of filling in the center of each wonton wrapper. Do not overfill — overstuffed wontons leak during frying.

Brush the wrapper edges lightly with egg wash or dab with cold water. Fold the wrapper over diagonally to form a triangle, pressing out any air and sealing the edges firmly.

Option A (classic pouch): Bring the two front corners of the triangle together, overlap slightly, and press to seal so the wonton forms a small purse. Option B (flat triangle): Leave as a triangle for a simpler shape. Repeat for all 12 wrappers. Place finished wontons on a tray lined with parchment and keep covered with a lightly damp cloth to prevent drying.

Pour oil into a deep, heavy pot or deep fryer so it fills about 5–7 cm (2–3 in) and heat to 175°C (350°F). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and rise steadily without browning instantly.

Working in batches (do not crowd the pot), gently slide 3–4 wontons into the hot oil. Fry for about 2–3 minutes, turning gently with a slotted spoon or spider, until golden brown and puffed. Cooking time will vary slightly by size and shape; aim for an even golden color.

Use a slotted spoon to transfer fried wontons to a wire rack or paper towels to drain. Let rest 1–2 minutes before serving so the filling finishes cooking and the exterior crisps.

Repeat with remaining wontons, maintaining oil temperature between batches by adjusting heat as needed.

Whisk together 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp sugar, and 1 tsp chili oil (if using). Stir in 1 thinly sliced green onion. Serve alongside hot wontons.

Arrange 12 fried wontons on a serving plate. Serve immediately while hot and crispy with the dipping sauce. Leftovers can be reheated in a 180°C (350°F) oven for 5–7 minutes to crisp.