Name: Deep-Fried Wonton Filled with Pork and Shrimp
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: makes about 60 dumplings
Cuisine: asian
Ingredients: 12 ounces lean ground pork; 8 ounces peeled and deveined shrimp, roughly chopped into 1/4-inch pieces; 2 tablespoons soy sauce, plus more for serving; 2 tablespoons sesame oil; 2 tablespoons rice wine vinegar; 2 tablespoons cornstarch; 1/2 teaspoon ground white pepper; 4 cloves garlic, minced; 4 green onions, finely chopped; About 60 wonton wrappers (from one 16-ounce package); Vegetable oil, for frying (about 3 cups); Chili oil, for serving

Directions

Watch how to make this recipe.

In a large bowl, mix together the pork, shrimp, soy sauce, sesame oil, rice wine vinegar, cornstarch, white pepper, garlic and green onions until well combined.
Lay out a wonton wrapper on a flat surface. Place a small spoonful of the filling in the center of the wrapper (about 1 tablespoon). Dip your finger in water and moisten the edges of the wrapper, then fold the wrapper in half to create a triangle, pressing the edges together to seal the filling inside. Bring the 2 corners of the long side of the triangle together and fold one over the other. Repeat with the remaining wrappers and filling.
Heat the vegetable oil in a wok or heavy-bottomed pot over medium-high heat until hot, about 350 degrees F. Carefully lower the wontons a few at a time into the hot oil with a slotted spoon or spider and fry until golden brown and crispy, about 3 minutes. Use the slotted spoon to transfer the cooked wontons to a paper towel-lined plate to drain. Serve the hot wontons with soy sauce or chili oil, for dipping.

Deep-Fried Wonton Filled with Pork and Shrimp

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