Fried Wontons Recipe

Name: Fried Wontons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 pound medium shrimp, peeled, deveined, and cut into pea-size pieces (4 1/2 ounces net weight); 1/4 pound ground pork, fattier kind preferred, coarsely chopped to loosen; 1 scallion (white and green parts), finely chopped; 1/2 teaspoon plus 1/8 teaspoon cornstarch; 1/4 teaspoon sugar; Scant 1/2 teaspoon salt; 1 pinch of black or white pepper; 48 small square wonton skins (page 64); Canola or peanut oil, for deep-frying; 1 cup Sweet and Sour Sauce (page 217)

Servings: persons

1
To make the filling, combine the shrimp, pork, scallion, cornstarch, sugar, salt, and pepper in a bowl and use chopsticks or a fork to mix well.
2
Cover and set aside for 30 minutes before using, or refrigerate for up to a day in advance.
3
You should have about 1 cup.
4
Before assembling the wontons, line a baking sheet with parchment paper and lightly dust with cornstarch.
5
Fill each wonton skin with about 1 teaspoon of the filling, creating triangles, flower buds, or nurses caps (see pages 66 to 67).
6
As you work, put the finished wontons on the prepared baking sheet.
7
When all are made, loosely cover with a kitchen towel to prevent drying.
8
The wontons also can be covered with plastic wrap and refrigerated for several hours; let them sit at room temperature to remove the chill before frying.
9
Put a wire rack on a baking sheet and place next to the stove.
10
Pour oil to a depth of 1 1/2 inches into a wok, deep skillet, or 5-quart Dutch oven and heat over medium-high heat to about 325F on a deep-fry thermometer.
11
(If you dont have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if it takes about 2 seconds for bubbles to rise and encircle the chopstick, the oil is ready.)
12
Working in batches of 4 to 6, slide the wontons into the hot oil and fry for about 1 minute on each side, or until golden brown.
13
Use a skimmer to transfer to the rack to drain.
14
Arrange the wontons on a platter and serve hot as finger food along with the sauce for dipping.

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 pound medium shrimp, peeled, deveined, and cut into pea-size pieces (4 1/2 ounces net weight), 1/4 pound ground pork, fattier kind preferred, coarsely chopped to loosen, 1 scallion (white and green parts), finely chopped, 1/2 teaspoon plus 1/8 teaspoon cornstarch, and more.

Yes, Fried Wontons falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Wontons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions