Deep Fried Wonton Recipe

There’s something uniquely satisfying about crafting homemade wontons from scratch, and I’ve got this killer recipe that combines the savory goodness of ground pork with the delicate sweetness of shrimp—it’s like creating edible art!

I adore making deep-fried wontons that are crispy, golden, and full of flavorful bites. My recipe for them uses ground pork and, when I have it on hand, fresh shrimp.

The wonton filling also contains chopped green onions, minced garlic, and ginger, all of which I use in generous amounts. But there’s nothing that makes my filling pop quite like adding a couple tablespoons of soy sauce.

I also add a few drops of sesame oil, which gives them lovely nutty flavor. I fry in vegetable oil.

Ingredients

• Ground Pork: Rich in protein and fats, adds savory umami flavor.
• Shrimp: Offers lean protein, minerals; optional but enhances flavor.
• Soy Sauce: Salty, adds umami depth; rich in sodium.
• Sesame Oil: Adds nutty aroma; rich in healthy fats.
• Green Onions: Adds freshness, mild onion flavor; low in calories.
• Garlic: Aromatic, enhances flavor; has potential health benefits.
• Ginger: Adds warmth, spiciness; known for anti-inflammatory properties.
• Vegetable Oil: Needed for frying; use a high smoke point oil.

Ingredient Quantities

• 1 package wonton wrappers (about 50 sheets)
• 1/2 pound ground pork
• 1/4 cup finely chopped shrimp (optional)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon finely chopped green onions
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/4 teaspoon white pepper
• 1 egg, beaten (for sealing wontons)
• Vegetable oil, for frying
• Soy sauce, for dipping
• Sriracha or hot sauce, for dipping (optional)

How to Make this

1. In a sizable mixing bowl, unite the ground pork, minced shrimp, soy sauce, sesame oil, chopped green onions, minced garlic, grated ginger, and white pepper. Combine the ingredients well until they are completely blended.

2. Position a wonton wrapper on a clean, flat surface. Maintain the remaining wrappers in a covered state to avoid moisture loss.

3. Spoon about 1 teaspoon of the filling onto the wonton wrapper, taking care to place it in the center.

4. Gently apply the beaten egg to the outer edge of the wrapper.

5. Create a triangle by folding the wrapper in half diagonally, and sealing the edges securely after making sure to press out any air.

6. Wet the two far corners of the triangle with a little bit of egg, then bring them together and press to seal, forming the traditional wonton.

7. Do the filling and folding again with the other wrappers and the rest of the filling.

8. In a deep skillet or wok, heat 2 inches of vegetable oil over medium-high heat to 350°F (175°C).

9. Do not overcrowd the wontons when frying them in batches. Fry them for 2-3 minutes or so, until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels.

10. Serve hot the wontons with soy sauce and optional sriracha or hot sauce for dipping.

Equipment Needed

1. Mixing bowl
2. Knife
3. Cutting board
4. Grater (for ginger)
5. Spoon (for portioning filling)
6. Small bowl (for beaten egg)
7. Deep skillet or wok
8. Slotted spoon
9. Paper towels
10. Thermometer (optional, for oil temperature)

FAQ

• Q: Can I make the filling in advance?Yes, you can prepare the filling one day ahead, and keep it in the fridge until you need it.
• Q: Can these wontons be frozen?A: Yes, the uncooked wontons can be frozen on a tray and then moved to a freezer bag. They can be fried directly from frozen; just add a couple of extra minutes to the frying time.
• Q: What type of oil is best for frying wontons?A: Neutral oils with a high smoke point—such as vegetable, canola, or peanut oil—are ideal for frying wontons.
• Q: How can I ensure the wontons are sealed properly?1. Moisten the edges of the wonton wrapper with the beaten egg. 2. Press the edges together firmly to ensure a good seal.
• Q: What can I substitute for shrimp?A: You can leave out the shrimp, or you can use finely chopped water chestnuts or mushrooms as a stand-in, if you’d like. This is a vegetarian recipe.
• Q: How do I prevent the wontons from bursting during frying?A: Do not fill to the brim and make sure they are sealed tight. Fry at the right temperature, about 350°F (175°C).

Deep Fried Wonton Recipe Substitutions and Variations

You can use ground chicken or turkey in place of ground pork to lighten up the wontons.
Finely chopped water chestnuts can be used in place of the finely chopped shrimp for a dish with added crunch.
Tamari is to be used as a gluten-free alternative to soy sauce.
Instead of sesame oil, one can use olive oil or vegetable oil, though the flavor will be different.
If needed, use black pepper as a substitute for white pepper.

Pro Tips

1. Chill the Filling: Before assembling the wontons, chill the filling mixture in the refrigerator for about 30 minutes. This makes it easier to handle and helps the flavors to meld together.