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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 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 (1 3/4 oz (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)

Show original ingredient measurements

- 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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a medium bowl, combine ground pork, chopped shrimp, sliced scallions, 1 tbsp (15 ml) soy sauce, Shaoxing wine, 1 tsp (5 ml) sesame oil, 1 tsp (5 ml) sugar, 1 tsp (5 ml) 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 (5 ml) 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 (60 ml) soy sauce, rice vinegar, chili-garlic sauce, 1 tsp (5 ml) sesame oil, 1 tsp (5 ml) 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.

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.