Fried Wontons
User Reviews
4.6
Fried Wontons
Description
This Fried Wontons recipe fills extra-thin wonton wrappers with a mixture of ground pork, finely chopped shrimp, soy sauce, sesame oil, and white pepper. The filling is sticky enough to hold together well, ensuring the wontons seal tightly in their distinctive cat's ear shape. Proper sealing with water prevents the filling from leaking during frying.
Deep frying at about 375°F crisps the wrappers evenly, creating a golden crust while cooking the filling through without excess oil absorption. The result is a crunchy exterior with a tender, flavorful center. The wontons can be served hot with either Chinese sweet and sour or Thai sweet chili sauce, complementing their savory notes.
For a lighter alternative, these wontons can also be cooked in an air fryer, although they won't be quite as crispy as when deep-fried. Controlling the amount of filling and ensuring no excess air inside helps prevent bursting during cooking.
Ingredients
- 1/2 lb. (250g) ground pork chicken or turkey
- 1/4 lb. (115g) Shrimp chopped into small pieces
- 1/2 teaspoon soy sauce or fish sauce
- 1/2 teaspoon sesame oil
- 3 dashes ground white pepper
- 1 pack wonton wrappers store-bought
- water for sealing
- vegetable oil for deep frying
Instructions
- In a bowl, mix the ground pork, shrimp, soy sauce, sesame oil, and white pepper together. Stir well to combine and form a sticky filling.
- To wrap the wontons, lay a piece of the wonton wrapper on your palm and add 1/2 tablespoon of the filling in the middle. Dip your index finger into the sealing water and trace it around the outer edges of the wonton wrapper.
- Make them into a pretty cat’s ears shape by folding them into a triangle and pulling the two corners down so one overlaps the other. Pinch well and seal tightly with water.
- Heat some oil for deep-frying. Once the oil is fully heated, deep fry the wontons until golden brown. Drain the excess oil with paper towels. Serve hot with Chinese sweet and sour sauce or Thai sweet chili sauce.
Notes
- Use extra-thin wonton wrappers to achieve a crispier texture.
- Limit filling to about 1 tablespoon per wonton to avoid bursting during frying.
- Press out air before sealing to keep wontons from puffing excessively when fried.
- Seal edges with a dab of water, or use egg wash for a stronger seal if needed.
- Maintain oil temperature around 375°F for even cooking and reduced oil absorption.
- Air frying is an alternative cooking method that yields less crispy wontons but requires less oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 484kcal | 24% |
| Carbohydrates | 66g | 22% |
| Protein | 21g | 42% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 51mg | 17% |
| Sodium | 717mg | 30% |
| Potassium | 257mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 0.01g | 0% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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