Crispy Wontons with Ginger Dipping Sauce
Crispy Wontons with Ginger Dipping Sauce
Ingredients
For the Crispy Wontons
- 1 pound ground pork, lean
- 1 cup napa cabbage, finely chopped
- 2 scallions, thinly sliced
- 1 tablespoon fresh ginger, grated
- 2 garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 30 wonton wrappers, square
- 4 cups vegetable oil, for frying
- water, as needed, for sealing wrappers
For the Ginger Dipping Sauce
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon fresh ginger, grated
- 1 garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/4 teaspoon red pepper flakes, optional
- 1 scallion, thinly sliced, for garnish
Instructions
- 1
Prepare the Wonton Filling: In a large mixing bowl, combine the ground pork, finely chopped napa cabbage, sliced scallions, grated fresh ginger, minced garlic, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and white pepper. Mix thoroughly with your hands or a spoon until all ingredients are well combined.
⏱️ 10 min
- 2
Assemble the Wontons: Lay a wonton wrapper flat on a clean surface. Place about 1 teaspoon of the filling in the center of the wrapper. Dip your finger in water and lightly moisten all four edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing out any air and firmly sealing the edges. Bring the two bottom corners of the triangle together, overlapping them slightly, and seal with a small dab of water to form a tortellini-like shape. Repeat this process with the remaining filling and wrappers.
⏱️ 15 min
- 3
Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, pour in the vegetable oil. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to accurately monitor the temperature.
⏱️ 5 min•🌡️ 350
- 4
Fry the Wontons: Carefully place 4-6 wontons into the hot oil, ensuring not to overcrowd the pot, which can lower the oil temperature. Fry for 2 to 3 minutes per side, or until they are golden brown and crispy. The internal temperature of the pork should reach 160°F.
⏱️ 10 min•🌡️ 350
- 5
Drain and Keep Warm: Using a slotted spoon or spider, carefully remove the fried wontons from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain any excess oil. Keep them warm in a low oven (around 200°F) while you fry the remaining wontons in batches.
⏱️ 5 min
- 6
Prepare the Dipping Sauce: While the wontons are frying, combine 1/2 cup of soy sauce, rice vinegar, grated fresh ginger, minced garlic, 1 teaspoon of sesame oil, granulated sugar, and red pepper flakes (if using) in a small bowl. Whisk thoroughly until the sugar is dissolved and all ingredients are well combined.
⏱️ 5 min
- 7
Serve: Arrange the crispy wontons on a serving platter. Garnish the ginger dipping sauce with thinly sliced scallion. Serve the hot wontons immediately with the prepared dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Wontons with Ginger Dipping Sauce
Ingredients
For the Crispy Wontons
- 1 pound ground pork, lean
- 1 cup napa cabbage, finely chopped
- 2 scallions, thinly sliced
- 1 tablespoon fresh ginger, grated
- 2 garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 30 wonton wrappers, square
- 4 cups vegetable oil, for frying
- water, as needed, for sealing wrappers
For the Ginger Dipping Sauce
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon fresh ginger, grated
- 1 garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/4 teaspoon red pepper flakes, optional
- 1 scallion, thinly sliced, for garnish
Instructions
- 1
Prepare the Wonton Filling: In a large mixing bowl, combine the ground pork, finely chopped napa cabbage, sliced scallions, grated fresh ginger, minced garlic, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and white pepper. Mix thoroughly with your hands or a spoon until all ingredients are well combined.
⏱️ 10 min - 2
Assemble the Wontons: Lay a wonton wrapper flat on a clean surface. Place about 1 teaspoon of the filling in the center of the wrapper. Dip your finger in water and lightly moisten all four edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing out any air and firmly sealing the edges. Bring the two bottom corners of the triangle together, overlapping them slightly, and seal with a small dab of water to form a tortellini-like shape. Repeat this process with the remaining filling and wrappers.
⏱️ 15 min - 3
Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, pour in the vegetable oil. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to accurately monitor the temperature.
⏱️ 5 min•🌡️ 350 - 4
Fry the Wontons: Carefully place 4-6 wontons into the hot oil, ensuring not to overcrowd the pot, which can lower the oil temperature. Fry for 2 to 3 minutes per side, or until they are golden brown and crispy. The internal temperature of the pork should reach 160°F.
⏱️ 10 min•🌡️ 350 - 5
Drain and Keep Warm: Using a slotted spoon or spider, carefully remove the fried wontons from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain any excess oil. Keep them warm in a low oven (around 200°F) while you fry the remaining wontons in batches.
⏱️ 5 min - 6
Prepare the Dipping Sauce: While the wontons are frying, combine 1/2 cup of soy sauce, rice vinegar, grated fresh ginger, minced garlic, 1 teaspoon of sesame oil, granulated sugar, and red pepper flakes (if using) in a small bowl. Whisk thoroughly until the sugar is dissolved and all ingredients are well combined.
⏱️ 5 min - 7
Serve: Arrange the crispy wontons on a serving platter. Garnish the ginger dipping sauce with thinly sliced scallion. Serve the hot wontons immediately with the prepared dipping sauce.