Fried Wonton Recipe
Crispy wonton stuffed with ground chicken, carrot, cilantro
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Ingredients
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Wonton filling
Wonton assembly
Frying & serving
Method
Wonton filling
- 1
Prepare filling
Combine ground chicken, grated carrot, chopped cilantro, sliced green onion, minced garlic, grated ginger, soy sauce, sesame oil, 1/2 beaten egg, salt, and white pepper in a medium bowl. Mix thoroughly with a fork or spatula until evenly combined and slightly sticky (about 1–2 minutes). Cover and chill in the refrigerator for 10–15 minutes to let flavors meld and make the filling easier to handle.
Wonton assembly
- 2
Prepare wrappers
Lay out wonton wrappers on a clean, lightly floured surface. Keep a damp towel over wrappers you are not using to prevent drying.
- 3
Fill and seal
Brush the edges of one wonton wrapper lightly with the beaten egg using your fingertip or a small brush. Place about 1 teaspoon of the chilled filling in the center of the wrapper (heaping but not overstuffed). Fold the wrapper into a triangle by bringing one corner over to the opposite corner, pressing firmly to remove air and seal edges. Optionally, gather the two outer corners and pinch together to make a traditional 'purse' shape or leave as triangle. Repeat with remaining wrappers and filling. You should make about 22–24 wontons depending on filling size.
- 4
Rest before frying
Place assembled wontons on a parchment-lined tray in a single layer. Cover loosely with plastic wrap and chill in the refrigerator for 15 minutes to firm up the wrappers, which helps prevent them from bursting in the fryer.
Frying & serving
- 5
Heat oil
Pour neutral oil into a medium, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 3–4 cups). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by submerging the handle of a wooden spoon—small steady bubbles should form around it.
- 6
Fry wontons
Working in small batches (4–6 wontons at a time depending on pot size), gently lower the chilled wontons into the hot oil using a slotted spoon or spider. Fry, turning occasionally, until golden brown and crisp, about 2–3 minutes total. Do not overcrowd the pot or the oil temperature will drop. Transfer fried wontons to a paper towel-lined plate to drain. Repeat with remaining wontons.
- 7
Make dipping sauce
While frying or after, mix 1/4 cup soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon chili oil (if using) in a small bowl. Stir and taste; adjust vinegar or chili oil to preference. Sprinkle sliced green onion and sesame seeds on top of the sauce or directly on the wontons for garnish.
- 8
Serve
Serve fried wontons immediately while hot and crisp with the dipping sauce on the side. They are best eaten within 10–15 minutes of frying to retain crispness.