Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 12
Preparation time: 40 minutes
Cooking time: 10 minutes


    1/3 pound medium shrimp, peeled, deveined, and cut into pea-size pieces (4-1/2 ounces total)
    1/4 pound ground pork, fattier kind preferred, coarsely chopped to loosen
    1 scallion (white and green parts), finely chopped
    1/2 teaspoon plus 1/8 teaspoon cornstarch
    1/4 teaspoon sugar
    Scant 1/2 teaspoon salt
    1 pinch of black or white pepper

    48 small square wonton skins
    Canola or peanut oil, for deep-frying
    Sweet and Sour Sauce


  • 1. To make the filling, combine the shrimp, pork, scallion, cornstarch, sugar, salt, and pepper in a bowl and use chopsticks or a fork to mix well. Cover and set aside for 30 minutes before using, or refrigerate for up to a day in advance. You should have about 1 cup.
    2. Before assembling the wontons, line a baking sheet with parchment paper and lightly dust with cornstarch. Fill each wonton skin with about 1 teaspoon of the filling, creating triangles or nurse's caps (see below). As you work, put the finished wontons on the prepared baking sheet. When all are made, loosely cover with a kitchen towel to prevent drying. The wontons also can be covered with plastic wrap and refrigerated for several hours; let them sit at room temperature to remove the chill before frying.
    3. Put a wire rack on a baking sheet and place next to the stove. Pour oil to a depth of 1-1/2 inches into a wok, deep skillet, or 5-quart Dutch oven and heat over medium-high heat to about 325°F on a deep-fry thermometer.
    4. Working in batches of 4 to 6, slide the wontons into the hot oil and fry for about 1 minute on each side, or until golden brown. Use a skimmer to transfer to the rack to drain.
    5. Arrange the wontons on a platter and serve hot as finger food along with Sweet and Sour Sauce for dipping.

    To shape triangles: 1) Fill the skin and wet the edges with a chopstick. 2) Fold the skin into a triangle an press firmly with your fingers to seal.

    To shape nurse's caps: 1) Bring the lower edge of the filled skin up to meet the upper edge, forming a rectangle. 2) Bring together the two corners of the folded edge, overlapping slightly, and press to seal.
Print Recipe
on The World Cuisine

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

Fried wontons

Add Comment

* Required information
What is the day after Friday?

Comments (0)

No comments yet. Be the first!

Spring food carousel

Summer   | Fall   | Winter