Fried Wontons

Jillian & Malcolm Bedell


Serving Size: Makes 48

These fried wontons use a thin, pre-bought wrapper stuffed with a filling of ground pork, scallion, and a bit of diced shrimp. That “can’t-quite-put-your-finger-on-it” flavor in a lot of Chinese cooking? Yeah, it’s fish. The resulting fried wontons are as light as air with a touch of warm, ground pork filling that is perfectly paired with a dab of sweet and sour sauce and a light, crisp beer.


  • 1/3pound medium shrimp, peeled, deveined, and finely chopped
  • ¼ pound ground pork
  • 1 scallion, finely chopped
  • ½ teaspoon + 1/8 teaspoon cornstarch
  • ¼ teaspoon sugar
  • ½ teaspoon salt
  • 1 pinch of black pepper
  • 48 small square wonton skins
  • Canola or peanut oil, for frying
  • 1 cup Sweet & Sour sauce


  1. To make the filling: combine the shrimp, pork, scallion, cornstarch, sugar, salt, and pepper in a bowl and mix well. Cover and set aside for 30 minutes.
  2. Line a baking sheet with parchment paper and lightly dust with cornstarch. To assemble wontons: fill each skin with about a teaspoon of filling. Fold these either in half, into flower blossoms, or into nurse’s caps. Place each finished wonton on the baking sheet.
  3. Put a wire cooling rack on a baking sheet and place next to the stove. Pour oil to a depth of 1½ inches into a saucepan and heat over medium-high heat to about 325˚.
  4. Working in batches, slide the wontons into the hot oil and fry for about 1 minute on each side, or until golden brown. Remove with tongs and transfer to rack to drain.
  5. Arrange the wontons on a platter and serve hot with sweet and sour sauce for dipping.