📝 About This Recipe
These Fried Wontons are the ultimate expression of crunch, featuring a delicate, shattered-glass exterior that gives way to a succulent, aromatic pork and shrimp filling. Rooted in Cantonese culinary traditions, this version elevates the classic appetizer with a balance of toasted sesame, fresh ginger, and crunchy water chestnuts. Whether served at a festive gathering or as a decadent snack, these golden parcels offer a masterclass in texture and umami-rich flavor.
🥗 Ingredients
The Savory Filling
- 1/2 pound Ground Pork (at least 20% fat for juiciness)
- 1/2 pound Shrimp (peeled, deveined, and minced into a paste)
- 1/4 cup Water Chestnuts (finely minced for crunch)
- 2 stalks Green Onions (finely chopped, white and light green parts only)
- 1 tablespoon Fresh Ginger (grated or microplaned)
- 1 tablespoon Soy Sauce (light soy sauce preferred)
- 1 teaspoon Toasted Sesame Oil (high quality for aroma)
- 1 teaspoon Shaoxing Rice Wine (can substitute with dry sherry)
- 1/4 teaspoon White Pepper (finely ground)
- 1 teaspoon Cornstarch (acts as a binder)
The Wrapper & Frying
- 1 package Wonton Wrappers (square, thin-style wrappers)
- 4 cups Neutral Oil (peanut, canola, or vegetable oil for deep frying)
- 1 large Egg (beaten with 1 tsp water to make an egg wash)
Sweet Chili Ginger Dipping Sauce
- 1/2 cup Thai Sweet Chili Sauce
- 1 tablespoon Rice Vinegar (for acidity)
- 1 tablespoon Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground pork, minced shrimp, water chestnuts, green onions, and ginger. Mix in one direction with a spatula until the mixture becomes slightly tacky.
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2
Add the soy sauce, sesame oil, Shaoxing wine, white pepper, and cornstarch to the meat mixture. Stir vigorously for 2-3 minutes until the filling is fully emulsified and forms a cohesive paste.
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3
Prepare your workstation by placing a small bowl of egg wash and your stack of wonton wrappers under a damp paper towel to prevent them from drying out.
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4
Place one wonton wrapper on a flat surface. Spoon exactly one teaspoon of filling into the center. Do not overfill, or the wonton may burst during frying.
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5
Dip your finger into the egg wash and trace the outer edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing firmly to remove any air bubbles around the filling.
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6
For a classic look, bring the two bottom corners of the triangle together, overlapping them slightly, and secure with a dab of egg wash. It should look like a small nurse's cap or a gold ingot.
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7
Repeat the process until all filling is used, placing finished wontons on a parchment-lined baking sheet. Keep them covered with a dry towel while you finish the batch.
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8
In a heavy-bottomed pot or wok, heat the neutral oil to 350°F (175°C). Use a deep-fry thermometer to ensure accuracy.
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9
Carefully slide 6-8 wontons into the hot oil. Do not crowd the pot, as this will drop the oil temperature and lead to greasy wontons.
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10
Fry for 2-3 minutes, turning occasionally with a slotted spoon or spider, until they are a deep golden brown and the filling is cooked through.
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11
Remove the wontons and drain them on a wire rack set over a baking sheet. This keeps them crispier than draining on paper towels.
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12
In a small bowl, whisk together the sweet chili sauce and rice vinegar. Garnish the sauce with fresh cilantro.
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13
Allow the wontons to cool for 2 minutes before serving, as the filling will be extremely hot. Serve immediately while the shells are at peak crunch.
💡 Chef's Tips
Always squeeze out the air when sealing the wontons; trapped air will expand and cause the wrappers to pop in the oil. Keep your wrappers covered with a damp cloth at all times, as they become brittle and impossible to fold if they dry out. If you don't have a thermometer, dip a wooden chopstick into the oil; if steady bubbles form around it, the oil is ready. Don't skip the water chestnuts; they provide the essential 'crunch' that contrasts perfectly with the soft meat filling. For an even crispier shell, double-fry them: fry once at 325°F until pale, then a second time at 375°F for 30 seconds until dark gold.
🍽️ Serving Suggestions
Serve alongside a bowl of hot and sour soup for a classic Chinese restaurant experience. Pair with a chilled Riesling or a crisp Tsingtao beer to cut through the richness of the fried dough. Arrange on a platter with fresh cucumber slices and pickled radishes to provide a refreshing palate cleanser. Drizzle with a little extra chili oil or Szechuan peppercorn salt for those who crave more heat. Serve as part of a 'Dim Sum' spread with spring rolls, dumplings, and steamed buns.