These fried pork and shrimp wontons are savory, crunchy, and so good. A savory filling combines pork and shrimp with classic Chinese seasonings. Filled, shaped, and quickly deep fried, they are irresistible.
Crispy fried wontons are a family favorite. The savory filling is a combination of pork and shrimp seasoned with ginger, garlic, soy sauce, and other seasonings.
Deep frying the wontons is easy, too. Just drop the filled wontons into hot oil and fry for a few minutes, until they are golden brown and crisp.
If you’re looking for a lighter version or simply don’t want to deal with deep frying, try my Air Fryer Wontons. They’ve got the same flavorful filling, but they’re lightly brushed or sprayed with oil and cooked in an air fryer.
FOR THE COMPLETE LIST OF INGREDIENTS WITH QUANTITIES AND DETAILED PREPARATION AND COOKING INSTRUCTIONS, PLEASE SEE THE RECIPE CARD THAT APPEARS AT THE END OF THIS POST. BEFORE YOU SCROLL, CHECK OUT THE USEFUL INFORMATION I’VE INCLUDED IN THE POST BEFORE THE RECIPE CARD.
What ingredients do you need?
The ingredients you need to make the air fryer wontons are the same as for regular deep fried wontons. They are all easily found in your regular supermarket, even the wonton wrappers.
- Ground pork
- Shrimp
- Scallions
- Soy sauce
- Sesame oil
- Cornstarch
- White pepper
- Fresh ginger
- Garlic
- Wonton wrappers (you’ll usually find these in the produce department at the supermarket)
- Cooking oil for frying
- Thai sweet chili sauce for dipping (optional)
How do you make fried wontons?
Making these pork and shrimp fried wontons is easy.
- Combine the filling ingredients and mix well.
- Place about a teaspoon of filling on top of a square wonton wrapper. Use your finger to wet the edge of the wrapper to help the two sides seal together.
- Fold the wrapper over to form a triangle and press the edges together to seal.
- Holding the two tips of the long side of the triangle, bring the corners together. You can push the filled part in a bit to create a crease to help bring the corners together. If needed, add a bit of water to one of the corners to help seal it to the other corner.
- Repeat until you have filled all of the wrappers or used all of the filling, whichever comes first.
- Fill a heavy, high-sided post with about 3 inches of oil and heat it over medium-high heat until it is about 350ºF.
- Drop 5 or 6 wontons into the hot oil and cook, turning occasionally, for about 3 minutes, until the wontons are crisp and golden brown all over. Cook the wontons in batches of 5 or 6.
- Use a slotted spoon to remove the wontons for the oil and drain on a paper towel lined plate.
- Serve immediately.
What do you serve with them?
I like to serve these fried wontons as an appetizer. I always offer a bowl of Thai sweet chili sauce alongside for dipping.
What kind of oil do you use for frying?
You can use any high smoke point, neutral flavored oil for deep frying. I usually use safflower oi. Other good options include peanut, sunflower seed, corn, or canola oil.
Can you freeze wontons?
Yes. You can fry the wontons and freeze them for later. Reheat them in a 400ºF oven for 8 to 10 minutes.
You can also freeze the uncooked wontons on a baking sheet and then store them in resealable plastic bags. Be sure to thaw them overnight in the refrigerator and pat them dry with paper towels before frying them.
What kitchen tools do you need?
Whenever I deep fry foods, I like to use a heavy, high-sided pot. The high sides help to contain any splatter, which keeps the mess to a minimum. I use a cast-iron saucepan like this Le Creuset enameled saucepan.
more chinese recipes you’ll love
- Mongolian Chicken
- Crispy Chilli Beef
- Char Siu
- Char Siu Bao
- Salt and Pepper Chicken
- Har Gow Chinese Shrimp Dumplings
- Singapore Noodles
- Sesame Noodles
- Pork Fried Rice
- Szechuan Shrimp
- Hoisin Spare Ribs
- Chinese Dry Fried Green Beans
- Vegetarian Dan Dan Noodles
- Sesame Chicken
- Kung Pao Chicken
- Fried Wontons
- Sweet and Sour Tofu
- Mantou Chinese Steamed Buns
Fried Pork and Shrimp Wontons
Ingredients
- ¾ pound ground pork
- ½ pound peeled and deveined shrimp finely chopped
- 4 scallions thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon ground white pepper
- 1 teaspoon minced fresh ginger
- 1 small garlic clove minced
- 12 ounce package square wonton wrappers
- Oil for frying use any high smoke point, neutral-flavored oil such as safflower, sunflower seed, corn, canola, peanut, etc.
- Thai sweet chili sauce for dipping
Instructions
- In a medium bowl, combine the pork, shrimp, scallions, soy
sauce, sesame oil, cornstarch, salt, pepper, ginger, and garlic and mix well. - Working with one wonton wrapper at a time, lightly brush the
edges of two adjacent sides of the wrapper with water and place about 1 teaspoon of the filling in the center. Fold over one corner of the wrapper so that the two moistened sides come together with the two unmoistened sides, creating a triangle. Press the sides together to seal. Then, holding the corners of the long side of the triangle and bring them together to form the traditional purse shape, using a bit of water to seal the corners to each other. - Repeat with the remaining wrappers and filling.
- Heat 3 inches of oil in a large deep pot until it shimmers (about 350º to 375ºF).
- Drop 5 or 6 wontons at a time into the oil and cook, turning occasionally, for about 3 minutes, until they are golden brown all over.
- Remove using a slotted spoon and drain on a paper towel
lined plate. - Repeat until all of the wontons are cooked.
- Serve hot, with a side of sweet chili sauce if desired.
