Fried Wontons (Crispy Pork Wontons)
Fried wontons — golden, crackly pork wontons with a juicy seasoned filling, the Chinese-American takeout appetizer. With sweet & sour or chili dip. Freezer-friendly for parties.
Prep Time25m
Cook Time10m
Yield24 pieces
CuisineChinese-American
Ingredients
- Ground pork 300g (or chicken)
- Wonton wrappers 24
- Scallions 3, finely chopped
- Ginger 1 tsp, grated
- Garlic 1 clove, minced
- Light soy sauce 1 tbsp
- Shaoxing wine 1 tsp
- Sesame oil 1 tsp
- Sugar ½ tsp
- White pepper ¼ tsp
- Cornstarch 1 tsp
- Water (to seal)
- Neutral oil for deep frying
- Sweet & sour or sweet chili sauce to dip
Steps
- Stir pork with scallion, ginger, garlic, soy, wine, sesame oil, sugar, white pepper and cornstarch in one direction until sticky and well-bound.
- Place 1 tsp filling per wrapper; wet edges; fold into triangles or purses, sealing tightly and pressing out air.
- Heat oil to 175°C; fry wontons in batches 3–4 min until golden and crisp; drain.
- Serve hot with sweet & sour or chili dip.
- Freeze uncooked on a tray then bag; fry from frozen adding 1–2 min.
Tips
Stir the filling in ONE direction until sticky — that binds it so it stays juicy, not crumbly. Seal tight and remove air to prevent bursting. Don’t overfill. Fry at a steady 175°C for even gold.
