📝 About This Recipe
Experience the ultimate crunch without the heavy oil of deep-frying with these shatteringly crisp air-fried wontons. Inspired by traditional Cantonese dim sum, these parcels are packed with a savory blend of ground pork, fresh ginger, and aromatic scallions. Using the air fryer creates a blistered, golden shell that perfectly contrasts the juicy, seasoned interior, making them a healthier yet indulgent appetizer for any gathering.
🥗 Ingredients
The Wonton Filling
- 1/2 pound Ground pork (at least 20% fat for juiciness)
- 1 tablespoon Fresh ginger (peeled and finely grated)
- 2 cloves Garlic (minced)
- 2 Scallions (finely chopped, white and green parts)
- 1 tablespoon Soy sauce (low sodium preferred)
- 1 teaspoon Toasted sesame oil
- 1 teaspoon Shaoxing wine (or dry sherry)
- 1/4 teaspoon White pepper (ground)
- 1 teaspoon Cornstarch (helps bind the juices)
Assembly & Cooking
- 24-30 pieces Wonton wrappers (square variety, thawed if frozen)
- 1/4 cup Water (in a small bowl for sealing)
- 2 tablespoons Vegetable oil (in a spray bottle or for brushing)
Sweet & Spicy Dipping Sauce
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Soy sauce
- 1/2 teaspoon Red chili flakes (optional for extra heat)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the ground pork, grated ginger, minced garlic, chopped scallions, soy sauce, sesame oil, Shaoxing wine, white pepper, and cornstarch.
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2
Mix the filling vigorously in one direction with a spoon or chopsticks for 2-3 minutes until the mixture becomes slightly tacky and paste-like; this ensures a cohesive texture.
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3
Set up your assembly station: place the wonton wrappers under a damp paper towel to prevent drying, and keep the small bowl of water nearby.
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4
Place one wonton wrapper on a clean surface. Spoon about 1 level teaspoon of filling into the center. Do not overfill, or the wrapper may tear during cooking.
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5
Dip your finger into the water and lightly moisten all four edges of the wrapper.
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6
Fold the wrapper in half to form a triangle, pressing firmly around the meat to squeeze out any air bubbles before sealing the edges.
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7
For a classic shape, bring the two bottom corners of the triangle together, overlap them slightly, and use a dab of water to pinch them together.
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8
Repeat with the remaining wrappers and filling, keeping the finished wontons covered with a dry towel as you work.
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9
Preheat your air fryer to 375°F (190°C) for 5 minutes.
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10
Lightly brush or spray the air fryer basket with oil. Arrange the wontons in a single layer, ensuring they do not touch. You will likely need to cook in two batches.
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11
Generously spray or brush the tops of the wontons with oil. This is the secret to achieving a deep-fried golden color and crispness.
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12
Air fry for 8-10 minutes. At the 5-minute mark, shake the basket or use tongs to flip the wontons to ensure even browning.
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13
While the wontons cook, whisk together the sweet chili sauce, rice vinegar, soy sauce, and chili flakes in a small serving bowl.
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14
Remove the wontons once they are deeply golden and blistered. Let them rest for 2 minutes; they will continue to crisp up as they cool slightly.
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15
Garnish with extra scallions if desired and serve immediately with the dipping sauce.
💡 Chef's Tips
Don't overfill the wontons; a single teaspoon is plenty to ensure the pork cooks through by the time the shell is crispy. Always squeeze out air bubbles when sealing, as trapped air can cause the wontons to burst in the air fryer. For a vegetarian version, substitute the pork with finely chopped mushrooms and pressed firm tofu. If your wontons look 'floury' or white after 5 minutes, they need more oil spray to help the starch hydrate and crisp. Keep the wrappers covered at all times; they dry out and become brittle in minutes when exposed to air.
🍽️ Serving Suggestions
Serve alongside a chilled glass of Riesling or a crisp Lager to cut through the savory richness. Pair with a side of smashed cucumber salad with garlic and black vinegar for a refreshing contrast. Offer multiple dipping options, such as hot mustard or a simple soy-vinegar-ginger sauce. Serve as a crunchy topper for a hot bowl of wonton noodle soup or congee. Arrange on a platter with fresh cilantro sprigs and sliced radishes for a vibrant party presentation.