Fried Wontons

Instructions

1. 1

   Prepare the Filling

   • In a medium bowl, combine the ground pork, finely chopped shrimp, green onions, grated ginger, and minced garlic.
   • Add the soy sauce, toasted sesame oil, salt, white pepper, and the lightly beaten egg white.
   • Mix with a spoon or your hands until all ingredients are just combined. Be careful not to overmix, as this can make the filling tough.
2. 2

   Assemble the Wontons

   • Set up your wrapping station: place the bowl of filling, wonton wrappers, and a small bowl of water on a clean surface.
   • Lay one wonton wrapper in a diamond shape. Keep the remaining wrappers covered with a damp cloth to prevent them from drying out.
   • Spoon about 1 teaspoon of the filling into the center of the wrapper.
   • Dip your finger in the water and moisten the two top edges of the diamond.
   • Fold the bottom corner up to meet the top corner, forming a triangle. Press the edges firmly to seal, squeezing out any air pockets.
   • Dab a little water on one of the bottom corners of the triangle. Bring the two bottom corners together, overlapping them slightly, and press firmly to seal. Repeat until all the filling is used.
3. 3

   Fry the Wontons

   • Pour the vegetable oil into a heavy-bottomed pot, wok, or deep fryer to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C).
   • Working in batches of 5-6, carefully slide the wontons into the hot oil. Do not overcrowd the pot.
   • Fry for 2-3 minutes, turning them occasionally, until they are golden brown, crispy, and the filling is cooked through.
   • The internal temperature of the pork filling should reach at least 160°F (71°C).
4. 4

   Drain and Serve

   • Using a slotted spoon or spider strainer, remove the cooked wontons from the oil.
   • Transfer them to a wire rack or a plate lined with paper towels to drain any excess oil.
   • Repeat the frying process with the remaining wontons. For best results, serve immediately with your favorite dipping sauce, such as sweet chili, duck sauce, or a soy-vinegar blend.