Mention wontons and people immediately conjure up the image of steaming hot soup, which is not bad, but fried wontons are actually so much better. Of course fried wontons means deep frying, there is just no avoiding it, but trust me, it is worth it. The best fried wontons is made with pork, so unless for any reason you cannot eat pork, try making this fried pork wontons before venturing into other kind of fried wontons in the future.
First, make the filling by mixing together ground pork, chopped scallions, soy sauce, sesame oil, vegetable oil, Shaoxing wine, sugar, ground white pepper, then we can start making some wontons. Please follow my step-by-step guide on shaping wonton here. But in the general, you can shape the wontons however you like, so feel free to experiment.
Actually, you can easily turn your favorite wonton recipes to fried wontons simply by deep frying them instead of making them into soup. So, if you already have a line up of favorite wonton recipes, give them a lease of new life by making them into fried wontons.
- 40-50 wonton skins (I use medium thickness wonton skin)
- 300 gram ground pork
- about 2-3 tablespoon sliced scallion, from 1 scallion
- 1 tablespoon soy sauce
- ½ teaspoon sugar
- 1 tablespoon Shaoxing wine
- 2 tablespoon water
- 1 tablespoon vegetable oil
- ¼ teaspoon ground white pepper
- 1 teaspoon sesame oil
- Place about 1 teaspoon of filling at the center of a wonton skin, wet the edges with water, then fold into a triangle. Next, bring the two outer corners together, and pinch. Repeat until the filling is all used up.
- Heat 3 inches of oil in a wok/pot for deep frying until hot (about 175 Celsius/350 Fahrenheit), then deep fry wontons in batches until golden brown.