Deep-fried Wonton

Make Wonton Filling

1. Combine minced meat with ginger, oyster sauce, soy sauce, salt, and egg in a larger bowl.
2. Stir in one direction until the pork becomes sticky, pale white and fluffy so the filling can be fluffy after cooking. 
3. Heat some oil in a small pot and then drizzle it over the green onions. This step is optional but it can give a stronger aroma to the filling. Mix well and set aside .

Fold Wontons

1. Prepare a small bowl filled with water.
2. To fold a wonton, grab a wrapper and set it on a clean, flat, and dry surface or on the palm of your hand). Position it like a diamond with a point facing toward you and the opposite point facing away from you.
3. Fill the wrapper with a tiny amount of filling (approximately ¾ up to a teaspoon max). Dip your finger in the bowl to wet your fingertips. Moisten the edges of the wrapper. You can also dot the corners or trace an outline from corner to corner.
4. Fold the wrapper over to form a triangle shape. Then press the triangle’s top sides or top edges together. This will seal the wonton.
5. Bring the two corners of the triangle's long side together. Using your thumbs, slightly flatten the filling pocket. Moisten your fingers again and press them together to seal. Now it looks like a wonton.
6. Repeat with the remaining wonton wrappers and filling.

Fry Deep-fried Wontons

1. Fill a small pot with about 2-3 inches of vegetable oil. It's important to use a neutral oil with a high smoke point. Make sure the pot is deep enough to prevent the oil from overflowing when you add your wontons.
2. Heat oil until 350°F (170 °C). Use a frying thermometer (or the chopsticks test) to ensure your oil is at the proper temperature. The wontons may burn if the oil is too hot while it will absorb more grease and have a thicker texture if the oil is too cold.
3. Add a few wontons at a time to the hot oil. Overcrowding the pot will cause the oil temperature to drop, resulting in greasy, soggy wontons. Keep the wontons submerged in oil by pressing them with a slotted spoon or spider sieve.
4. Fry until they turn golden brown and crispy, about 20 to 30 seconds. Using a slotted spoon (or tongs or wish mesh strainer), carefully remove the wontons from the hot oil, a few at a time.
5. To drain the excess oil, lay the fried wontons on a paper towel-lined plate.Serve directly. Or with chili sauce or sweet sauce.