Fried Wontons are not only amazing when topped on Wonton soup to add that crunch experience. But even just by themselves with a side of dipping sauce. They can be filled with all kinds of meat mixtures and served with a variety of sauces. From Sweet Thai Chili Sauce, Sushi, or Chinese Dipping Sauce, Sweet & Sour Sauce, Plum Sauce, etc… For this Fried Wontons recipe, we are using a wonderful Korean Meat Mix for the filling, served with a Korean Sweet & Sour sauce that has a bit of heat from the Gochujang added.
Servings: 72 Wontons
Equipment
- 1 Large Wok or Deep Fryer
- 1 Spider if not using a deep fryer
- 1 Baking Sheet
- 1 Small Bowl & Brush for water to seal the wontons
- 1 Small Sauce pan or pot
- 1 Whisk
Ingredients
- 1 pack Wonton Wrappers - or Egg Roll Wrappers sliced into 4 equal parts
- As Needed Oil - for Deep Frying
Korean Meat Mix
- 1 lb Ground Beef - or 50-50 Beef & Pork or Ground Pork
- 1 Tbl Soy Sauce, Rice Vinegar, Mirin, Gochujang - each
- 1/2 tsp Sea Salt & Garlic Powder - each
- 1/4 tsp Ground Ginger
- 1 Stalk Green Onion
Korean Sweet & Sour Sauce
- 1/2 C Cold Water
- 1/4 C Sugar
- 1/4 C Chinese Red Vinegar
- 1 Tbl Mirin
- 1/2 Tbl Gochujang
- 1/2 Tbl Potato Starch
Instructions
- Combine all the ingredients for the Korean Sweet & Sour Sauce together in a small sauce pan or pot and bring to a boil while mixing until thickened. Set aside to use for a dipping sauce, or use another choice of dipping sauce.
- Combine all the ingredients for the Korean Meat Mix and mix well. Lay out a bunch of wonton wrappers on the counter, position them so that one of the corners is facing up (diamond shape) instead of squared. Place 1 tsp of filling into the center of each wonton wrapper. With each wonton wrapper, brush the top half edges with water. Fold over to seal. Then brush either the right or left corner with water and fold over to join the corners and press to seal and create the wontons. Repeat for each wonton, transferring them to the baking sheet.
- Start heating up the Wok filled halfway with oil or the deep fryer so that it will be ready by the time you are done all the wontons. Preheat to 350 F or fit the wok with a thermometer to gauge the heat. Adjust the heat to stay roughly around 350 F. Initially the oil temp will drop, but you want the oil to be right at 350F when the wontons are done frying and ready for the next batch.
- Fry the Wontons in batches as to not overcrowd for 3–4 minutes or until golden and crisp. Stir them around for even browning. Remove and repeat until all the wontons are fried.
- Portion out the Wontons and serve with Korean Sweet & Sour dipping sauce or other sauce of choice. Optionally, garnish with green onions and chili flakes.
Notes
If making Wonton Soup with Fried Wontons, then Fry about 3 Wontons per bowl of wonton soup and set them aside. Strain out the Hot Fat into a pot fitted with a sieve and return the wok to heat to start adding your Wonton Soup ingredients. Prepare the Wonton soup as you would and serve Fried Wontons on top.
Gyoza Meat Filling can also be used to make the wonton filling, with a reduction in the Napa Cabbage by half or omitted to make it more meat forward.