Crispy Ingot Wonton Recipe

 

Crispy Ingot Wontons are a festive treat inspired by the gold ingots that symbolize good luck and prosperity in Chinese culture. Today, we’ll fold wontons into this iconic shape, deep-fry them until golden and crunchy, and pair them with a tangy sweet-and-sour dipping sauce. They’re fun to make, full of texture, and absolutely delicious—perfect for celebrations or anytime you’re craving a crispy bite!

Crispy Ingot Wonton Recipe

Serves: 24 pieces
Prep time: 45 minutes
Cook time: 15 minutes

For the filling:
1 pound shrimp (or substitute with your favorite protein)
1/2 teaspoon ginger
1/10 teaspoon salt
1/10 teaspoon white pepper
1 tablespoon sesame oil
3 tablespoons flying fish roe (tobiko)

For the ingot wontons:
24 round wonton wrappers
1 cup water (for sealing)
3 cups oil (for frying)

For the dipping sauce:
1 cup apple juice
3 tablespoons ketchup
1 tablespoon rice vinegar
1 tablespoon cornstarch
3 tablespoons water

Crispy Ingot Wonton Instructions

1. Prepare the filling:

• In a food processor, blend the deveined shrimp into a smooth paste (or finely mince by hand).
• Add the ginger, salt, white pepper, and sesame oil. Blend again until well combined.
• Stir in the flying fish roe and mix evenly. Set aside.

2. Assemble the ingot wontons:

• Place a wonton wrapper flat and brush a ring of water around the edge.
• Spoon about ½ teaspoon of the filling into the center.
• Fold the wrapper in half from bottom to top and press to seal.
• Brush one corner with water, then bring the two corners together and press to form the classic ingot shape.
• Repeat with the remaining wrappers.

3. Fry the ingot wontons:

• In a pot over high heat, heat the oil to 325°F (163°C).
• Fry the wontons in batches for about 3 minutes, or until golden and crispy. (If using chicken or pork, fry for an additional 2 minutes.)
• Remove and drain on a paper towel-lined plate. Repeat with the rest.

4. Make the dipping sauce and serve:

• In a small pot over medium heat, combine the apple juice, ketchup, and rice vinegar. Bring to a simmer.
• In a separate bowl, mix the cornstarch and water to make a slurry. Stir it into the sauce.
• Cook until thickened, then serve alongside the crispy ingot wontons. Enjoy!

Tips & notes

• Symbolism: The ingot shape represents wealth and prosperity—perfect for Lunar New Year or special occasions.
• Filling swaps: Don’t have shrimp? Ground chicken or pork works well too—just adjust the frying time accordingly.
• Oil temperature: Keep the oil at 325°F for an even golden crisp. Too hot and the wontons will brown too quickly without cooking through.