Appetizer: China – Guangdong – 炸云吞 ➤ Zha Yuntun (Crispy Wontons)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 24 wonton wrappers (about 8 oz / 225 g)
- 8 oz (225 g) ground pork
- 4 oz (115 g) raw shrimp, peeled, deveined, finely chopped
- 2 scallions (about 2 oz / 60 g), thinly sliced
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 ml) sesame oil
- 1 tsp (4 g) granulated sugar
- 1 tsp (2.5 g) cornstarch
- 1/4 tsp (1 g) kosher salt
- 1/4 tsp (0.5 g) white pepper
- 1 large egg (50 g), lightly beaten (for sealing)
- 3 cups (700 ml) vegetable oil (for deep-frying)
- 1/4 cup (60 ml) soy sauce (for dipping sauce)
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) chili-garlic sauce (or sambal oelek)
- 1 tsp (5 ml) sesame oil (for sauce)
- 1 tsp (4 g) granulated sugar (for sauce)
- 1 clove garlic, minced
- 1 tsp (5 g) fresh ginger, finely grated
- 1 tbsp (15 ml) thinly sliced scallion (for sauce)
- 1 tsp (2 g) toasted sesame seeds
- Optional: 1/2 tsp (2.5 ml) chili oil or crushed red pepper flakes (to taste)

Instructions

1. In a medium bowl, combine ground pork, chopped shrimp, sliced scallions, 1 tbsp soy sauce, Shaoxing wine, 1 tsp sesame oil, 1 tsp sugar, 1 tsp cornstarch, salt, and white pepper. Mix until the filling is cohesive and slightly sticky.
2. Place a wonton wrapper on a clean surface. Spoon about 1 tsp of filling into the center. Brush the wrapper edges lightly with beaten egg, fold into a triangle or bring opposite corners together to form the traditional wonton shape, pressing firmly to seal and expel air. Repeat with remaining wrappers and filling.
3. Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Use a thermometer for accuracy. Fry wontons in small batches, turning as needed, until evenly golden brown and crisp, about 2–3 minutes per batch.
4. Transfer fried wontons to a wire rack or plate lined with paper towels to drain. Keep finished batches warm in a single layer on a rack set in a low oven (200°F / 95°C) if making ahead.
5. While the wontons fry, whisk together 1/4 cup soy sauce, rice vinegar, chili-garlic sauce, 1 tsp sesame oil, 1 tsp sugar, minced garlic, grated ginger, sliced scallion, and toasted sesame seeds in a small bowl. Taste and adjust acidity, heat, or sweetness as desired; stir in optional chili oil or red pepper flakes if you like more heat.
6. Serve the crispy wontons hot with the chili‑soy dipping sauce on the side for dipping.