Fried Wontons
User Reviews
5
Fried Wontons
Description
This Fried Wontons recipe starts with a well-blended pork filling seasoned with sesame oil, soy sauce, Shaoxing wine (or dry sherry), scallions, sugar, white pepper, and a bit of water to create a smooth texture. The filling is wrapped inside medium-thickness wonton wrappers, using water to seal the edges fully. Two finishing shapes are demonstrated: one involving folding into a rectangle then pinching corners, and another folding into a triangle and pinching corners together.
The wontons are fried, developing a crispy, golden exterior encasing the juicy pork filling. The contrast of textures highlights the savory, slightly sweet pork with aromatic seasonings. Three optional dipping sauces are provided: a sweet apricot sauce, a honey-sriracha blend for heat and sweetness, and a sweet soy-based sauce with Worcestershire sauce and toasted sesame seeds for savory richness.
The recipe yields 40-50 wontons and includes nutritional info solely for the wontons, excluding sauces. These fried wontons work well as appetizers or snacks offering a balance of juicy filling and crunchy wrapper, complemented by diverse dipping flavors.
Ingredients
For the wontons:
- 12 oz. ground pork (340g)
- 2 tablespoons scallions finely chopped
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1/2 teaspoon sugar
- 1 tablespoon peanut oil or canola oil
- 2 tablespoons water (plus more for sealing the wontons)
- 1/8 teaspoon white pepper
- 40-50 wonton wrappers 1 pack, medium thickness
For the Sweet Apricot Dipping Sauce:
- 2 tablespoons apricot jam
- 1/2 teaspoon soy sauce
- 1/2 teaspoon rice wine vinegar
For the Honey Sriracha Dipping Sauce:
- 2 tablespoons honey
- 2 tablespoons sriracha
For the Sweet Soy Dipping Sauce:
- 1 ½ tablespoons soy sauce light
- 1 tablespoon sugar (dissolved in 1 tablespoon hot water)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon sesame seeds optional, toasted
Instructions
- Start by making the filling. Simply combine the ground pork, chopped scallions, sesame oil, soy sauce, wine (or sherry), sugar, oil, water, and white pepper in a bowl. Whip everything together by hand for 5 minutes or in a food processor for 1 minute. You want the pork to look a bit like a paste.
- To make the wontons, take a wrapper, and add about a teaspoon of filling. Overstuffed wontons will pop open during the cooking process and make a mess. Use your finger to coat the edges with a little water (this helps the two sides seal together).
- For shape #1:
- Fold the wrapper in half into a rectangle, and press the two sides together so you get a firm seal. Hold the bottom two corners of the little rectangle you just made, and bring the two corners together, pressing firmly to seal. (Use a little water to make sure it sticks.)
- Shape #2:
- Fold the wonton in half so you have a triangle shape. Bring together the two outer corners, and press to seal (you can use a little water to make sure it sticks).
- Keep assembling until all the filling is gone (this recipe should make between 40 and 50 wontons). Place the wontons on a baking sheet or plate lined with parchment paper to prevent sticking.
- At this point, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to Ziploc bags once they’re frozen. They’ll keep for a couple months in the freezer and be ready for the fryer whenever you’re ready.
- To conserve oil, use a small pot to fry the wontons. Fill it with 2 to 3 inches of oil, making sure the pot is deep enough so the oil does not overflow when adding the wontons. Heat the oil to 350 degrees, and fry in small batches, turning the wontons occasionally until they are golden brown.
- If you have a small spider strainer or slotted spoon, you can use it to keep the wontons submerged when frying. This method will give you the most uniform golden brown look without the fuss of turning them. Remove the fried wontons to a sheet pan lined with paper towels or a metal cooling rack to drain.
- To make one or all of the sauces, simply mix the respective ingredients in a small bowl, and you’re ready to eat!
Notes
- Yields approximately 40-50 wontons; nutritional details exclude dipping sauces.
- Carefully seal wontons with water on edges to prevent filling from leaking during frying.
- Use medium-thickness wonton wrappers for optimal wrapper texture and frying results.
- Prepare dipping sauces to complement varying flavor preferences with sweet, spicy, and savory options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 243mg | 10% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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