Fried Wontons (Air Fryer Version included)

Method8 steps · about 1 hr 15 min

1. 1

   Step 1: Mix all the filling in a large bowl: ½ lb ground pork, ½ lb chopped shrimp, 1 tbsp grated ginger, 2 minced green onions, 2 tbsp Shaoxing wine, 1 tbsp light soy sauce and the ½ tsp filling salt. Add the 2 tbsp sesame oil and stir until evenly combined and slightly sticky. Keep the raw filling refrigerated while not actively wrapping.

   Uses ½ lb (225 g) ground pork · ½ lb (225 g) shrimp, peeled and finely chopped · 1 tbsp finely grated ginger · 2 green onions, minced · 2 tbsp Shaoxing wine · 1 tbsp light soy sauce · ½ tsp salt for the filling · 2 tbsp sesame oil for the filling

   
2. 2

   Step 2: For the first wonton, hold one square wrapper in your hand and place about 1 tsp of the filling from step 1 near the lower corner. Fold the lower corner over the filling and roll upward, leaving the two side corners free. Brush the joining spots with a little sealing water, bring those two corners together and press firmly to seal. Add more filling only if the wrapper can still close completely.

   Uses 1 wrapper from the package · About 1 tsp prepared filling for the first wonton · Water, as needed to seal wonton wrappers

3. 3

   Step 3: Repeat the wrapping method in step 2 with the remaining filling from step 1 and as many remaining wrappers as needed, making about 60 wontons in total, including the first one. Line them up on a board and cover with a damp towel to prevent drying; keep raw filling cold between batches. The package contains 80 wrappers, so keep unused wrappers separately. Choose either deep frying in step 5 or air frying in steps 6–8; do not cook the same wontons by both routes.

   Uses The complete first sealed wonton from step 2 · Remaining raw filling from step 1 after the first wonton · Remaining wrappers, as needed; unused wrappers are not part of the finished batch · Water, as needed to seal wonton wrappers

   
4. 4

   Step 4: Mix the dipping sauce: 4 tbsp rice vinegar, 2 tsp sugar, 1 sliced bird eye chili, 1 minced garlic clove and the separate ⅛ tsp dipping-sauce salt. Stir until the sugar dissolves and set aside. If not cooking the wrapped wontons from step 3 today, refrigerate promptly in an airtight container, with damp paper towels to prevent drying, and cook within 2 days; freeze them for longer storage. Keep the sauce separate.

   Uses 4 tbsp rice vinegar for dipping sauce · 2 tsp sugar for dipping sauce · 1 bird eye chili pepper, thinly sliced for dipping sauce · 1 garlic clove, finely minced for dipping sauce · ⅛ tsp salt for dipping sauce

5. 5

   Step 5: DEEP-FRYING OPTION: Put enough neutral frying oil for a 2-inch (5 cm) depth in a deep pan or medium pot and heat for frying. Add only the portion of wrapped wontons from step 3 you plan to serve, a few at a time without crowding. Flip once or twice each minute until crisp and golden on both sides and the ground-pork filling reaches 71°C (160°F). Transfer to a plate and serve promptly with dipping sauce from step 4. Freeze or refrigerate the uncooked remainder as in step 4. After choosing this route, skip steps 6–8.

   Uses Neutral oil, enough for a 2-inch (5 cm) depth, only for deep frying · Selected portion of wrapped raw wontons from step 3 · Dipping sauce from step 4, as desired

   
6. 6

   Step 6: AIR-FRYING OPTION ONLY: Choose the portion of wrapped raw wontons from step 3 to serve. Spray them lightly but thoroughly with oil spray and arrange in the air-fryer basket in a single layer without overlapping. Keep the rest uncooked and chilled or frozen as in step 4. Continue to steps 7–8; do not first deep-fry this portion.

   Uses Selected uncooked portion from step 3 · Oil spray, as needed for the air-fryer route

7. 7

   Step 7: For the air-fryer route, you may put a perforated parchment liner underneath the sprayed wontons from step 6 to reduce sticking while allowing airflow. Keep the single layer and uncovered air gaps.

   Uses All the selected sprayed wontons arranged in step 6

8. 8

   Step 8: Air-fry the selected wontons from step 7 at 350°F (176°C) for 4–5 minutes until golden. Flip and cook for another 3–4 minutes until golden and crisp; verify the ground-pork filling reaches 71°C (160°F), cooking longer if needed. Serve promptly with dipping sauce from step 4. For either cooking route, cook frozen wrapped wontons directly without thawing, allowing longer until the same filling endpoint; no fixed extra time is assumed.

   Air-fry wontons — first side per batch · 5 minUses All the air-fryer portion from step 7 · Dipping sauce from step 4, as desired