Crispy Golden Wontons
Ingredients
- • 24 item wonton wrappers
- • 225 g ground pork
- • 115 g shrimp, peeled and deveined
- • 2 item green onions, finely chopped
- • 15 g fresh ginger, minced
- • 2 cloves garlic, minced
- • 15 ml soy sauce
- • 5 ml sesame oil
- • 15 g cornstarch
- • 1 item egg white
- • 1 sprinkle salt to taste
- • 1 sprinkle white pepper to taste
- • 1000 ml vegetable oil for deep frying
Instructions
- 1
Finely chop the shrimp and combine with ground pork in a mixing bowl.
- 2
Add green onions, ginger, garlic, soy sauce, sesame oil, cornstarch, and egg white. Season with salt and white pepper. Mix thoroughly until well combined.
- 3
Place a wonton wrapper on a clean surface with one corner pointing toward you (diamond shape).
- 4
Put about 1 teaspoon of filling in the center of the wrapper.
- 5
Lightly wet the edges of the wrapper with water. Fold the bottom corner up to meet the top corner, creating a triangle. Press edges to seal tightly.
- 6
Bring the two side corners together and overlap slightly, sealing with a dab of water to create the classic wonton shape.
- 7
Repeat with remaining wrappers and filling. Keep finished wontons under a damp towel to prevent drying.
- 8
Heat oil to 350°F (175°C) in a deep pot or wok. Test temperature with a small piece of wrapper - it should sizzle immediately.
- 9
Carefully drop 5-6 wontons into the hot oil, avoiding overcrowding.
- 10
Fry for 2-3 minutes, turning once, until golden brown and crispy on all sides.
- 11
Remove with a slotted spoon and drain on paper towels.
- 12
Serve immediately while hot and crispy with sweet and sour sauce or soy-vinegar dipping sauce.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These crispy wontons are my go-to crowd-pleaser - the combination of pork and shrimp creates an incredibly juicy filling that stays tender inside the golden, shatteringly crisp wrapper. Don't be intimidated by the folding; even imperfect wontons taste amazing!"
