Amazing Crispy Fried Wonton & Sweet and Sour Sauce

Today let’s make some crispy wontons. They are like little pockets of delicious goodies that are fried until super crispy. We are also going to pair it with a very tasty sweet and sour dipping sauce. Let’s get started!

Crispy Fried Wonton Recipe

Serve: 36 wontons
Prep time: 1 hour and 15 minutes
Cook time: 30 minutes

For the sweet and sour dipping sauce:
1 cup water
2 tablespoons rice vinegar
3 tablespoons ketchup
5 tablespoons sugar
¼ teaspoon salt
1 tablespoon cornstarch
3 tablespoons water

For the wontons:
36 wonton wrappers
1 pound ground pork
3 fresh shiitake mushrooms, minced
4 tablespoons cilantro stems, minced
1 stalk scallions, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons Shaoxing wine
1 tablespoon sesame oil
Pinch of salt
Pinch of white pepper
2 eggs
1 cup water, for sealing wontons
4 cups extra light olive oil, for frying

Crispy Fried Wonton Instructions

To make the dipping sauce:

• In a saucepan over medium heat, place in the water, rice vinegar, ketchup, sugar, and salt. Bring it to a simmer, and pour in the cornstarch slurry (1 tablespoon of cornstarch and 3 tablespoons of water). Stir until it is thickened. Set aside.

To combine the filling:

• In a mixing bowl, combine the ground pork, shiitake mushrooms, cilantro stems, scallions, soy sauce, oyster sauce, Shaoxing wine, sesame oil, salt, white pepper, and eggs. Combine. (The eggs will make the filling nice and soft, and bind them together.)

To assemble the wontons:

• Brush some water on the edges of the wrapper. Place about a teaspoon of filling in the center. Fold it in half to create a triangle. Brush some water on one of the bottom corners, and seal the two bottom corners together. Repeat with the rest.

To fry the wontons:

• In a large pot over high heat, place in the extra light olive oil, and heat it to 325°F or 163°C.
• Transfer in the wontons, a few at a time. Deep fry until golden brown for about 5 minutes, and turn them frequently so that they brown evenly.
• Remove and drain on a paper towel-lined plate. Repeat with the remaining wontons.
  Serve!

Notes:

• After frying, if the oil is not cloudy and dark, it can be reused in the future. Let the oil cool to room temperature, then pour it into a glass jar through a coffee filter or piece of cheesecloth. Store in a cool and dry place.
• If the oil is not reusable, throw it away properly. Let it cool to room temperature, then pour it into a non-breakable container with a lid. Tightly seal the container and toss it into the trash. Never pour the used oil down the drain, as it can clog your sink.