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Chao Zhou Fried Wonton Recipe

Teochew (Chinese) · Appetizer · 45 min total

Crispy golden wontons filled with a savory pork and shrimp mixture, a classic Teochew-style appetizer perfect for dipping in sweet chili sauce or soy-vinegar dip.

Ingredients

• 200g ground pork
• 100g raw shrimp, peeled and finely chopped
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1 tsp cornstarch
• 1 tbsp chopped green onion
• 24 square wonton wrappers
• Vegetable oil for deep frying

Instructions

1. In a bowl, combine ground pork, chopped shrimp, garlic, soy sauce, sesame oil, white pepper, cornstarch, and green onion. Mix well until sticky.
2. Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of filling in the center. Moisten edges with water, fold diagonally to form a triangle, pressing out air. Bring the two bottom corners together, moisten and pinch to seal. Repeat with remaining wrappers.
3. Heat oil in a deep pot to 350°F (175°C). Fry wontons in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes.
4. Drain on paper towels. Serve hot with sweet chili sauce or a dip of soy sauce and vinegar.

Tips

• Do not overfill wontons to prevent bursting during frying.
• Keep assembled wontons covered with a damp cloth to prevent drying.
• Leftover fried wontons can be reheated in an oven at 350°F for 5 minutes.
• For a healthier version, you can steam or boil the wontons instead of frying.

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