Fried Wontons Recipe

I absolutely love this recipe because the combination of savory pork and shrimp wrapped in crispy wonton shells makes for a perfect comfort snack, satisfying my inner foodie cravings. Plus, the sweet chili dip adds that extra zing, turning a simple dinner into a delightful experience that feels both indulgent and totally Instagram-worthy!

I adore making these crunchy fried wontons, chock-full of a mouthwatering mixture of 8 ounces pork mince and 2 ounces shrimp, finely chopped, and mixed with soy and oyster sauces. The deliciously aromatic combination of garlic, scallions, and sesame oil forms the umami-rich base that makes these wontons…

Ingredients

• Ground Pork: Rich in protein, adds savory depth and juiciness to the filling.
• Shrimp: Low in calories, high in protein, enhances the flavor with a briny taste.
• Garlic: Offers a boost of antioxidants, lending bold aroma and flavor.
• Soy Sauce: Provides umami richness, a savory and salty taste to balance flavors.
• Oyster Sauce: Adds sweetness and depth, perfect for a savory umami finish.
• Sesame Oil: Nutty fragrance that brings an aromatic touch to the dish.
• Green Onions: Freshness and mild onion flavor for added depth and color.
• Sweet Chili Sauce: Sweet and slightly spicy, perfect as a complementary dipping sauce.

Ingredient Quantities

• 8 ounces ground pork
• 2 ounces shrimp, peeled, deveined, and finely chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon ground white pepper
• 2 green onions, finely chopped
• 1 egg, lightly beaten
• 8 ounces wonton wrappers
• Vegetable oil, for deep-frying
• Sweet chili sauce, for serving

Instructions

1. In a big bowl, mix together the ground pork, shrimp, garlic, soy sauce, oyster sauce, sesame oil, sugar, white pepper, and green onions. Make sure to mix very well until everything is combined uniformly.

2. Set a clean wonton wrapper on a surface you trust. In the center of it, drop about a teaspoon of the fragrant pork and shrimp mixture and get ready to wrap it up.

3. Gently paint the edges of the wrapper with the beaten egg to help seal it.

4. Fold the wrapping in half diagonally to make a triangle with it, pressing the edges together to seal it. Make sure that there are no air bubbles around the filling.

5. Complete the filling and sealing process with the other wrappers and filling until you use all that remains.

6. Heat up vegetable oil in a deep pot or deep fryer to 350 °F (175 °C).

7. Carefully and gently, a few wontons at a time, into the hot oil. Don’t overcrowd the pot. That’s the secret to crispness.

8. Cook the wontons in hot oil for 3-4 minutes, until they are golden brown and crisp. Fry only as many wontons as you can fit comfortably in the oil without crowding them, and turn them occasionally to ensure that they cook evenly.

9. Using a slotted spoon, take the wontons out of the oil and drain them on paper towels.

10. The wontons should be served hot, with sweet chili sauce to dip in.

Equipment Needed

1. Mixing bowl
2. Spoon or spatula for mixing
3. Cutting board
4. Knife
5. Small bowl for beaten egg
6. Pastry brush for egg wash
7. Deep pot or deep fryer
8. Thermometer (for checking oil temperature)
9. Slotted spoon
10. Paper towels
11. Serving plate

FAQ

• What type of shrimp should I use?To achieve the best texture, use raw shrimp that has been peeled, deveined, and finely chopped.
• Can I substitute the ground pork for another meat?You are allowed to substitute ground chicken or turkey for the following.
• How do I keep the wontons from opening during frying?Make sure the wonton wrappers are sealed securely with the beaten egg. Pay special attention to the edges and make sure there are no gaps.
• What is the best oil for deep-frying wontons?Frying wontons calls for using a neutral oil with a high smoke point. The best contenders are vegetable and canola oils.
• Can I make the filling ahead of time?Absolutely. The filling can be prepared a day ahead of time and stored in the cold until you’re ready to use it.
• How do I know when the wontons are fully cooked?Cook them until they are golden brown; this should take about 2-3 minutes per batch.

Substitutions and Variations

Pork ground: You can replace it with ground chicken or turkey to make it lighter.
Shrimp: For a seafood or vegetarian alternative, you can use minced crab or even diced firm tofu.
Soy Sauce: A gluten-free substitute can be made from tamari or coconut aminos.
Vegetarian substitute for oyster sauce: mushroom sauce works well.
Sweet Chili Sauce: Sriracha can be used if you desire a sauce that brings the heat.

Pro Tips

1. Chill the Filling Before wrapping the wontons, chill the filling mixture for about 20-30 minutes. This helps the flavors meld together and makes the mixture easier to handle when filling the wrappers.

2. Avoid Overfilling Use only a small amount of filling (about a teaspoon) for each wonton. Overfilling can cause the wontons to burst during frying, making them harder to seal properly.

3. Proper Sealing Ensure you press out any air bubbles when sealing the wontons. Air trapped inside can expand during frying and lead to leaks or irregular cooking.

4. Temperature Control Maintain a consistent oil temperature of 350 °F (175 °C) for even cooking. If the oil cools down too much, the wontons will absorb more oil and become greasy; if it’s too hot, they may burn on the outside before the filling is cooked through.

5. Test Frying Fry one wonton initially to test the oil temperature and cooking time. This allows you to make any necessary adjustments before frying the entire batch, ensuring the rest come out perfectly golden and crisp.