Fried wonton recipe with pork and shrimp filling

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and lower in calories.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is more affordable and easy to find.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less salty.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Start by preparing ground pork with about 20 to 25% fat for tenderness.

Mix shrimp with a small amount of salt and baking soda, and set aside for about 10 minutes to make it crunchy.

Chop two stalks of green onions thinly.

After 10-15 minutes, wash away the excess salt and baking soda from the shrimp.

Cut the shrimp into small pieces, ensuring they are not too small to maintain crunchiness.

Season the ground pork with light soy sauce, Chinese wine, sesame oil, ground white pepper, and salt.

Mix the seasonings into the pork with your hands, performing a technique called 'dart' to break down connective tissue and make the mixture pasty and sticky.

Add the chopped green onions and shrimp to the pork mixture, and mix until well combined.

Taste a small portion of the filling by cooking it in hot water or microwaving it to check for seasoning.

Prepare a thick cornstarch slurry by mixing cornstarch with a little water to use as a glue for the wonton wrappers.

Wrap the wontons using two methods: apply cornstarch slurry to the edges, fold and seal, or join all sides together and squeeze to seal.

Heat oil until it reaches 160°C, or until bubbles rise from a chopstick placed in the oil.

Fry the wontons in the hot oil, moving them around for even cooking until golden brown.

Remove the wontons from the oil and drain on a kitchen towel.

Make a dipping sauce by combining light soy sauce, black vinegar, chili oil (optional), sugar, and a little salt, then microwave to dissolve the sugar and salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens