Fried wontons are a easy-to-make crispy, crunchy, delicious appetizer. Your guests will be talking about these fried wontons long after the party's over!
460 kcal
/serving
20 min
Serves
12
Medium
Asian
Ingredients
- 12 oz. ground pork (340 g)
- 2 tbsp finely chopped scallions
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp shaoxing wine (or dry sherry)
- 1/2 tsp sugar
- 1 tbsp peanut or canola oil
- 2 tbsp water (plus more for sealing the wontons)
- 1/8 tsp white pepper
- 40-50 Wonton skins (1 pack, medium thickness)
- 2 tbsp apricot jam
- 1/2 tsp soy sauce
- 1/2 tsp rice wine vinegar
- 2 tbsp honey
- 2 tbsp Sriracha
- 1 1/2 tbsp light soy sauce
- 1 tbsp sugar (dissolved in 1 tbsp hot water)
- 1 tsp Worcestershire sauce
- 1/2 tsp toasted sesame seeds (optional)
Preparation
Not specified
Cooking
- 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-inch (8cm) 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!.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
460
Calories
17.1g
Protein
15% DV
76.4g
Carbs
26% DV
8.7g
Fat
11% DV
2.3g
Fiber
6% DV
5.7g
Sugars
923mg
Sodium
62% DV
31mg
Cholesterol
9% DV
| Health Labels | Dairy Free Milk Free Tree Nut Free Shellfish Free Crustacean Free Celery Free Mustard Free Lupine Free Mollusk Free |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
