Fried Wontons

Method11 steps

1. 1

   Step 1: Mix all 12 oz ground pork, 2 tbsp finely chopped scallions, 1 tsp sesame oil, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, ½ tsp filling sugar, 1 tbsp canola oil, 2 tbsp filling water and ⅛ tsp white pepper. Whip by hand for about 5 minutes until the pork mixture is paste-like. Keep the filling refrigerated while setting up the wrappers.

   Uses 12 oz ground pork · 2 tablespoons finely chopped scallions · 1 teaspoon sesame oil · 1 tablespoon soy sauce · 1 tablespoon shaoxing wine (or dry sherry) · ½ tsp sugar for wonton filling · 1 tbsp canola oil for wonton filling · 2 tbsp water for wonton filling

   
2. 2

   Step 2: For each wonton, take one medium-thickness wrapper and place about 1 tsp of the filling from step 1 in the center. Do not overfill. Wet the edges with a little of the separate sealing water, then choose either the rectangle route in steps 3–4 or the triangle route in steps 5–6 for that piece.

   Uses 1 medium-thickness wonton skin per wonton · About 1 tsp prepared pork filling per wonton · clean water for sealing wonton wrappers, as needed

   
3. 3

   Step 3: Rectangle route only: fold the filled wrapper from step 2 in half into a rectangle. Press the edges together firmly, gently pressing out trapped air as you seal.

   Uses One filled, moistened wrapper for the rectangle route

   
4. 4

   Step 4: Rectangle route only: bring the bottom two corners of the rectangle from step 3 together, wet them lightly with sealing water if needed and press firmly to join. Set the finished piece on parchment. Skip steps 5–6 for this piece and continue at step 7.

   Uses One sealed rectangular wonton · clean water for sealing wonton wrappers, as needed

5. 5

   Step 5: Triangle route only: fold the filled wrapper from step 2 diagonally in half into a triangle. Press the edges firmly together, gently pressing out trapped air as you seal. Use this route instead of steps 3–4.

   Uses One filled, moistened wrapper for the triangle route

6. 6

   Step 6: Triangle route only: bring the two outer corners of the sealed triangle from step 5 together, wet lightly with sealing water if needed and press firmly to join. Set the finished piece on parchment and continue at step 7.

   Uses One sealed triangular wonton · clean water for sealing wonton wrappers, as needed

7. 7

   Step 7: Repeat step 2 and your chosen folding route, setting each formed wonton on a parchment-lined tray. Continue until the filling is used or the wrappers run out; the approximate yield is 40–50 wontons. Keep unused raw filling chilled and reserve any unused wrappers.

   Uses Completed rectangle-route wontons, if that route is chosen · Completed triangle-route wontons, if that route is chosen · Remaining chilled pork filling · Remaining wonton skins from the 40–50-skin supply · clean water for sealing wonton wrappers, as needed

8. 8

   Step 8: Keep the assembled raw wontons from step 7 covered in the refrigerator while preparing any dipping sauces. Fry them chilled in steps 10–11, and keep each remaining batch refrigerated until its turn.

   Uses All assembled raw wontons for chilling

9. 9

   Step 9: Before heating the frying oil, make any one or more of these optional sauces in separate small bowls. Apricot: mix 2 tbsp apricot jam, ½ tsp soy sauce and ½ tsp rice wine vinegar. Honey-Sriracha (2 tbsp): mix 2 tbsp honey and 2 tbsp Sriracha. Sweet soy: dissolve 1 tbsp sugar in 1 tbsp hot water, then stir in 1½ tbsp light soy sauce and 1 tsp Worcestershire sauce; add the optional ½ tsp toasted sesame seeds if desired. Set the chosen sauces aside.

   Uses 2 tbsp apricot jam, if making apricot sauce · ½ tsp soy sauce, if making apricot sauce · ½ tsp rice wine vinegar, if making apricot sauce · 2 tbsp honey, if making honey-Sriracha sauce · 2 tbsp Sriracha, if making honey-Sriracha sauce · 1½ tbsp light soy sauce, if making sweet soy sauce · 1 tbsp sugar, if making sweet soy sauce · 1 tsp Worcestershire sauce, if making sweet soy sauce

10. 10

    Step 10: Use a small deep pot with enough deep-frying oil for a 2–3-inch depth, leaving ample space so oil cannot overflow as the wontons are added. Heat the oil to 350°F (about 177°C), watching the thermometer. Fry one small batch of the chilled raw wontons from step 8, turning occasionally, until golden brown and the pork centers are fully cooked to 71°C. Keep the remaining raw wontons chilled.

    Uses deep-frying oil, enough for a 2–3-inch depth in a small deep pot · One small batch of chilled raw wontons

11. 11

    Step 11: Lift the cooked wontons from step 10 onto paper towels or a cooling rack to drain. Repeat step 10 with the remaining chilled batches, checking the oil temperature between batches. Serve the drained wontons with the chosen optional sauces from step 9; each sauce can be offered separately.

    Uses Cooked wontons lifted from their frying oil · Remaining chilled raw wontons for subsequent batches · Chosen optional prepared dipping sauces