Wonton Steamed or Deep Fried
Indulge in the irresistible flavors of homemade wontons with this versatile recipe featuring two cooking options: steamed or deep-fried. These delicate parcels are filled with a savory mixture of ground pork, finely chopped shrimp, green onion, and aromatic seasonings like garlic, ginger, and sesame oil. Whether you prefer the tender, juicy texture of steamed wontons or the golden, crispy finish of deep-fried ones, this recipe promises to impress. Perfectly portioned into 30 wontons, they're ideal for sharing as an appetizer or as part of an Asian-inspired meal. Pair them with soy sauce, chili oil, or your favorite dipping sauce for a satisfying and authentic treat. Whether you're steaming or frying, these wontons deliver restaurant-quality flavor in just 30 minutes of prep time!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Ground pork
- 150 grams Shrimp, finely chopped
- 2 stalks Green onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 30 pieces Wonton wrappers
- 500 milliliters Vegetable oil (for frying, if applicable)
- 1 small bowl Water (for sealing wrappers)
Instructions
In a large mixing bowl, combine ground pork, chopped shrimp, green onion, garlic, ginger, soy sauce, sesame oil, cornstarch, salt, and black pepper. Mix well until the filling is evenly combined.
Place a wonton wrapper in the palm of your hand and add about a teaspoon of filling into the center.
Dip your fingertip into the bowl of water and run it along the edges of the wonton wrapper to moisten them.
Fold the wonton wrapper diagonally into a triangle, pressing out any air and sealing the edges tightly. Optionally, pinch the two bottom corners together using a dab of water to create a traditional wonton shape.
Repeat the process with the remaining wrappers and filling, and place the finished wontons on a baking sheet lined with parchment paper to prevent sticking.
If steaming: Place the wontons in a bamboo or metal steamer lined with parchment paper or cabbage leaves to prevent sticking. Steam over boiling water for 6-8 minutes until the filling is fully cooked.
If deep frying: Heat vegetable oil in a deep pot or fryer to 180°C (350°F). Fry the wontons in small batches for 2-3 minutes until golden brown and crispy. Drain on a paper towel-lined plate.
Serve the wontons with soy sauce, chili oil, or your favorite dipping sauce.
Nutrition Facts
Calories |
5776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 558.0 g | 715% | |
| Saturated Fat | 89.3 g | 446% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 464 mg | 154% | |
| Sodium | 2963 mg | 129% | |
| Total Carbohydrate | 126.2 g | 46% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 2.8 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 309 mg | 24% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 929 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
