Main Courses

Deep-Fried Wontons (炸雲吞)

Deep-Fried Wontons (炸雲吞)

Get ready to delight your taste buds with 炸雲吞, or Deep-Fried Wontons. These crispy, golden pockets of joy are perfect as an appetizer or snack and offer a delectable contrast of textures and flavors. Filled with a savory meat mixture, these wontons are a surefire crowd-pleaser.
Course Main Course
Cuisine Chinese


  • 200 g ground pork
  • 100 g shrimp peeled and finely chopped
  • 1 green onion finely chopped
  • 1 teaspoon minced ginger
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 30 wonton wrappers
  • Vegetable oil for deep frying

For the dipping sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • A dash of sesame oil
  • Optional: chopped green onions and a sprinkle of red pepper flakes for garnish


Prepare the Filling:

  • In a mixing bowl, combine the ground pork, finely chopped shrimp, minced ginger, and green onion.
  • Add the soy sauce, sesame oil, salt, and black pepper.
  • Mix until well incorporated.

Fill the Wontons:

  • Place a wonton wrapper flat on a clean surface.
  • Add about a teaspoon of the filling in the center of the wrapper.
  • Wet the edges of the wrapper with a bit of water.
  • Fold the wrapper over the filling to create a triangle, sealing the edges well.

Heat the Oil:

  • Pour enough vegetable oil into a deep fryer or large, deep saucepan to submerge the wontons.
  • Heat the oil to 180°C (350°F).

Deep Fry the Wontons:

  • Carefully lower the filled wontons into the hot oil, a few at a time to avoid overcrowding.
  • Fry for about 2-3 minutes or until they turn golden brown and crispy.
  • Use a slotted spoon to remove the wontons and drain them on paper towels.

Prepare the Dipping Sauce:

  • In a small bowl, mix the soy sauce, rice vinegar, and a dash of sesame oil.
  • Optional: Garnish with chopped green onions and a sprinkle of red pepper flakes.


  • Serve the Deep-Fried Wontons hot with the dipping sauce on the side.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating