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
Serving: 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.
4 thoughts on “Crispy Ingot Wonton Recipe”
Can I substitute fish Roe?
Hi Norma,
Yes, you could replace the fish roe with minced carrots. Enjoy!
Can you substitute shrimp with ground pork instead?
Hi Shay, Absolutely! Please visit here for my crispy pork wonton recipe: https://cicili.tv/crispy-fried-wonton-recipe/