Fried Pork Wontons Recipe

In a medium bowl combine ground pork, finely chopped green onion, minced garlic, grated ginger, finely diced carrot and chopped water chestnuts (if using).

Add soy sauce, oyster sauce, sesame oil, shaoxing wine (if using), cornstarch, white pepper and salt. Mix thoroughly with a spoon or chopstick until the mixture becomes slightly sticky and well combined, about 1–2 minutes. Cover and refrigerate for 15–30 minutes to let flavors meld and firm up the filling slightly.

Prepare wrappers

Arrange wonton wrappers on a lightly floured surface in a single layer. Keep unused wrappers covered with a damp towel to prevent drying.

Place about 1 teaspoon (heaping) of filling in the center of a wonton wrapper. Do not overfill — too much filling will cause leaking during frying.

Lightly brush the edges of the wrapper with a little beaten egg (use a small bowl and a fingertip or brush). Fold the wrapper over diagonally to form a triangle, pressing out air and sealing edges firmly.

For classic purse/boat shapes: bring the two bottom corners of the triangle together, overlapping them and pressing to seal with a dab of egg. Alternatively leave as triangles or fold into desired shape. Place finished wontons on a lightly floured baking sheet in a single layer.

Repeat until all filling and wrappers are used. If you have leftover beaten egg, keep it covered for resealing.

Pour oil into a deep, heavy pot or deep fryer to a depth of about 2–3 inches. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of wrapper into the oil — it should sizzle and rise steadily.

Fry wontons in small batches (6–8 at a time depending on pot size) to avoid overcrowding. Gently lower wontons into the oil using a slotted spoon or spider.

Fry, turning as needed, until golden brown and crisp, about 2–3 minutes. Adjust heat to maintain 325–350°F (160–175°C) to cook through without burning.

Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Keep finished wontons warm in a 200°F (95°C) oven on a rack if cooking in multiple batches.

In a small saucepan, whisk together rice vinegar, brown sugar, ketchup, soy sauce and water until sugar dissolves.

Mix 1 teaspoon cornstarch with a teaspoon of cold water to make a slurry, then whisk slurry into the sauce. Bring sauce to a gentle simmer over medium heat and cook until slightly thickened, about 1–2 minutes. Remove from heat and stir in sesame seeds if using.

Taste and adjust balance: add a little more sugar for sweetness, more vinegar for tang, or a pinch of salt if needed. Keep warm until serving.

Arrange fried pork wontons on a platter. Sprinkle chopped cilantro and sliced green onion over the wontons if desired.

Serve immediately with warm sweet & sour sauce for dipping.