Fried Wonton(8) Recipe

Prepare vegetables

Peel and finely grate or very finely dice the carrot until you have about 1/2 cup. Finely chop the cilantro and thinly slice the green onion. Mince the garlic and grate the ginger.

In a medium mixing bowl combine the ground chicken, grated carrot, chopped cilantro, sliced green onion, minced garlic, grated ginger, 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1/2 teaspoon sesame oil, 1/4 teaspoon salt and 1/8 teaspoon white pepper (if using). Mix with a fork or spoon until thoroughly combined and slightly tacky. Taste a small pinch by cooking a teaspoon in a skillet if desired and adjust seasoning.

Set up an assembly area with a small bowl of cold water (or beaten egg if using egg wash) and a clean work surface. Keep the wonton wrappers covered with a damp towel so they don't dry out.

Place one wonton wrapper on the work surface in a diamond orientation. Put about 1 rounded teaspoon (approximately 12–14 g) of the chicken filling in the center of the wrapper. Do not overfill — you should be able to seal edges easily.

Lightly brush the edges of the wrapper with a little water using your fingertip. Fold the wrapper in half to form a triangle, pressing out air and sealing edges firmly. For a classic wonton shape (optional): bring the two far corners of the triangle together, overlapping slightly, and press to seal, forming a little pillow or crown. Repeat until you have 8 wontons. Keep finished wontons covered with a damp towel.

Pour about 2 cups of neutral oil into a medium saucepan or deep skillet to create a depth of about 1 to 1 1/2 inches. Heat oil over medium heat until it reaches 350°F (175°C) — if you don't have a thermometer, test by dropping a small corner of wrapper into the oil; it should sizzle and turn golden in about 30–40 seconds.

Fry wontons in small batches (2–3 at a time depending on pan size) so they have room and the oil temperature doesn't drop. Carefully add wontons seam-side down and fry, turning occasionally, until golden brown and crisp, about 2–3 minutes total per batch.

Using a slotted spoon, transfer fried wontons to a paper towel-lined plate to drain. Lightly salt to taste while still hot. Repeat with remaining wontons.

If making ahead, keep fried wontons warm on a wire rack in a low oven (200°F / 95°C) for up to 20–30 minutes to stay crisp. Serve immediately for best texture.

Whisk together 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon honey or sugar, 1/4 teaspoon chili flakes or a small squeeze of Sriracha, and 1/4 teaspoon sesame oil in a small bowl. Taste and adjust balance of sweet, sour, and salty as desired. Serve alongside hot wontons.