Crispy Fried Wonton (8) Recipe
Make Crispy Fried Wonton (8) Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wonton wrappers & assembly
Filling
Frying & finishing
Dipping sauce (optional)
Method
Wonton wrappers & assembly
- 1
Prepare wrappers
Lay 8 wonton wrappers on a clean work surface, separated so they don’t dry out. Lightly dust each wrapper with the teaspoon of flour to prevent sticking if needed.
- 2
Seal water
Pour 2 teaspoons of water into a small bowl to use for sealing edges.
Filling
- 3
Combine filling
In a medium bowl combine 1/4 cup ground pork (and 1/4 cup finely chopped shrimp, if using), 1/4 cup shredded cabbage, 1 tablespoon scallions, 1/2 tsp minced garlic, 1/2 tsp grated ginger, 1 tsp soy sauce, 1/2 tsp sesame oil, 1/8 tsp salt, 1/16 tsp white or black pepper, and 1/2 tsp cornstarch. Mix thoroughly with a spoon or your fingers until well blended and slightly sticky — this helps the filling hold together when fried.
- 4
Portion filling
Divide the filling into eight equal portions (about a heaping teaspoon each). Keep the filling chilled until you are ready to assemble to make it easier to handle.
Wonton wrappers & assembly
- 5
Fill and fold (classic triangle)
Place one wrapper in front of you in a diamond orientation. Put one portion of filling in the center. Dip your fingertip in the water and run a thin line along two adjacent edges of the wrapper. Fold the wrapper over the filling to form a triangle, pressing out any air and sealing the edges tightly. Repeat for all wrappers.
- 6
Optional sealed shape
For extra crispness and decorative shape, you can bring the two bottom corners of the triangle together, wet one corner lightly, overlap the corners and press to seal, forming a little pouch or 'money bag' shape. Ensure seams are pressed well so no oil seeps in.
Frying & finishing
- 7
Heat oil
Pour about 2 cups neutral oil into a medium heavy-bottomed pot or deep skillet to a depth of about 1 to 1.5 inches. Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test by dipping the tip of a wonton corner into the oil — it should sizzle steadily and float up immediately.
- 8
Fry wontons in batches
Work in small batches (2–3 wontons at a time depending on pot size) so the oil temperature stays steady. Carefully add wontons seam-side up into the hot oil. Fry for about 1.5–2.5 minutes, turning once with a slotted spoon or tongs, until golden brown and crisp. If you made a pouch shape, fry seam-side down first to set the seal.
- 9
Drain
Remove fried wontons to a plate lined with paper towels to drain. While hot, sprinkle with a pinch of sesame seeds and garnish with cilantro leaves or sliced scallion if desired.
Dipping sauce (optional)
- 10
Mix sauce
In a small bowl combine 2 tbsp soy sauce, 1 tsp rice vinegar, 1/2 tsp chili oil, 1/2 tsp honey or sugar, and 1/2 tsp finely chopped scallion. Stir until sugar dissolves. Serve alongside hot wontons.