Recipe byThe ZestyPlate Kitchen
Wontons - crisp little Chinese parcels filled with seasoned pork and vegetables, deep-fried golden and served with a dipping sauce. A moreish, satisfying snack or starter.
These crispy fried wontons are an irresistible Chinese favourite - little parcels of savoury pork and vegetable filling wrapped in thin wonton skins and fried until golden and crunchy. They are brilliant for sharing, with a dipping sauce alongside. Folding them is quick once you get going, and the crunch is so worth it.
Prep 30 min
Cook 15 min
Total 45 min
Medium
- 1lb Pork
- 3 chopped Garlic Clove
- 1 tsp Ginger
- 1 tbs Soy Sauce
- 1 tsp Sesame Seed Oil
- 3 finely chopped Carrots
- 3 finely chopped Celery
- 6 chopped Spring Onions
- 1 Packet Wonton Skin
- Fry Oil
- Bottle Water
Tags:
MainMeal
Preparation
- Combine the pork, garlic, ginger, soy sauce, sesame oil and vegetables in a bowl.
- Separate the wonton skins.
- Place a heaping teaspoon of filling in the centre of each wonton.
- Brush water on 2 borders of the skin, covering ¼ inch from the edge.
- Fold the skin over to form a triangle, sealing the edges.
- Pinch the two long outside points together.
- Heat oil to 450°F and fry 4 to 5 at a time until golden.
- Drain and serve with sauce.
Tips from the ZestyPlate Kitchen
- Use just a teaspoon of filling so the wontons seal and fry evenly.
- Brush the edges with water and press firmly to seal out air.
- Fry in small batches so the oil stays hot and they crisp up.
- Drain on kitchen paper and serve hot with a dipping sauce.
Frequently Asked Questions
Yes. The same filling works for boiled or steamed wontons, or dropped into soup. Frying gives the crispiest result.
Yes. Freeze them uncooked in a single layer, then bag up. Fry from frozen, adding a little extra time.
There may be too much filling or trapped air. Use less filling, press out the air, and seal the edges firmly.
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