Fried Wontons
Crispy, golden parcels with a savoury pork and shrimp filling. These bite-sized delights are perfect as an appetizer or party snack, with a satisfying crunch that gives way to a juicy, well-seasoned centre. Serve them hot with sweet chilli sauce for dipping.
For 4 servings
- prep
Prepare the wonton filling.
1.In a medium bowl, combine the ground pork, chopped shrimp, green onion, garlic, and ginger.2.Add soy sauce, sesame oil, salt, and black pepper.3.Mix everything together until well combined and slightly sticky. - assemble
Fill and fold the wontons.
1.Place a wonton wrapper on a clean, dry surface with one corner pointing toward you.2.Spoon 1 teaspoon of filling into the centre of the wrapper.3.Dip a finger in water and moisten all four edges of the wrapper.4.Fold the bottom corner over the filling to meet the top corner, forming a triangle, and press edges firmly to seal.5.Bring the two side corners together below the filling, overlapping them slightly, and seal with a dab of water.TIPCover unused wrappers with a damp cloth to prevent them from drying out while you work. - fry
Heat the oil for frying.
Pour the oil into a deep fryer or heavy-bottomed pot and heat to 350°F (175°C). The oil should be at least 2 inches deep.
TIPUse a thermometer to maintain the right temperature; oil that is too cool makes wontons greasy, too hot burns them. - fry · ~3 min
Fry the wontons until golden and crisp.
1.Carefully slide 4 to 5 wontons into the hot oil, being careful not to overcrowd the pot.2.Fry for 2 to 3 minutes, turning occasionally, until they are puffed and deep golden brown all over.3.Lift the wontons out with a slotted spoon and drain them on a plate lined with paper towels.4.Repeat with the remaining wontons, returning the oil to temperature between batches. - serve
Serve immediately while hot and crisp.
Arrange the fried wontons on a platter. Serve them straight away with a bowl of sweet chilli sauce or soy dipping sauce on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Chop the shrimp finely but not into a paste; small bits add texture to the filling.
- 2Refrigerate the filled wontons for 20 minutes before frying to help the seal hold.
- 3If the filling looks wet, gently squeeze excess moisture from the chopped shrimp before mixing.
- 4Use a slotted spoon to gently nudge wontons as they fry to ensure even browning.
- 5Freeze uncooked wontons in a single layer, then transfer to a bag for up to 2 months.
- 6Reheat leftover fried wontons in a 400°F oven for 4 minutes to restore crispness.
Adapt it for your goals.
Chicken-and-shrimp
Replace the ground pork with an equal amount of ground chicken for a leaner, lighter filling while keeping the shrimp for flavour and texture.
vegetarianVegetarian
Substitute the pork and shrimp with finely chopped mushrooms, crumbled firm tofu, and water chestnuts for a vegetarian version with a similar umami bite.
spicy sichuanSpicy-sichuan
Add 1 teaspoon of Sichuan chili oil and ½ teaspoon of ground Sichuan peppercorns to the filling for a numbing, spicy twist on the classic.
Why this is on our healthy list.
Good Source of Protein
Pork and shrimp provide high-quality protein that supports muscle maintenance and satiety.
Contains Ginger and Garlic
Fresh ginger and garlic add natural anti-inflammatory compounds and antioxidants to the dish.
Moderate Calcium and Iron
Shrimp contribute a modest amount of calcium and iron, while pork provides heme iron.
Frequently asked questions
The filling may be too wet, or the edges weren’t sealed properly. Make sure to press out air and moisten the wrapper edges thoroughly. Chilling the wontons for 20 minutes before frying also helps.
