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+ servings

Fried Wontons

A few simple tricks for getting ultra crispy fried wontons that stay crisp long after you've fried them.
Course Appetizer
Cuisine Chinese
Level Intermediate
Main Ingredient Pork, Shellfish
Diet Dairy-Free, Low Sugar
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 60 wontons


for shrimp

  • 208 grams shrimp (peeled and deveined)
  • 1 tablespoon baking soda (optional)

for filling

  • 154 grams ground pork
  • 35 grams scallions (2 white part only, minced)
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon toasted sesame oil
  • 1 teaspoons potato starch
  • 1/8 teaspoon ground white pepper

for wonton

  • 60 wonton wrappers
  • 2 tablespoons Thai sweet chili sauce
  • 1 tablespoon rice vinegar
  • vegetable oil (for frying)


  1. (optional) Add 1 tablespoon of baking soda to 4 cups of ice water and stir to dissolve. Add the shrimp and soak in the refrigerator for at least 30 minutes. Drain, rinse well and then pat dry with paper towels.
  2. Roughly chop the shrimp into 1/3-inch pieces. Add them to a bowl with the ground pork, scallions, oyster sauce, shaoxing, sesame oil, potato starch and white pepper.
  3. Put some gloves on and knead the mixture together until evenly combined.
  4. Prepare a bowl a small bowl of water to use to seal the wontons, and a tray lined with parchment paper to line up your wontons.
  5. Put a wrapper in the palm of your non-dominant hand (if you're right handed that's your left hand) and add a small spoonful of filling to the center of the wrapper.
  6. Fold the wonton wrapper in half diagonally so that it forms a triangle.
  7. Put your index finger below the bulge where the filling is and press down from the top of the wrapper with your thumb and middle finger.
  8. This should form an indentation in the middle of the wonton that makes two of the corners curve in toward each other.
  9. Bring those two corners together and use a little water to seal them together. Repeat until you run out of wrappers or filling.
  10. Add 1-inch of vegetable oil to a heavy bottomed pot and heat to 360 degrees F (180 C). Prepare a paper towel lined wire rack.
  11. Fry the wontons in batches turning them over once to ensure even frying until they are golden brown and crisp. Drain the fried wontons on the paper towels.
  12. Chop the green part of the scallions and sprinkle on top as garnish. Mix the Thai chili sauce and vinegar together to make a dipping sauce.