CantoneseEasy 25 min serves 4

Crispy Fried Wontons (炸馄饨)

Name: Crispy Fried Wontons (炸馄饨)
Total time: 25 min
Yield: 4 servings
Cuisine: Cantonese
Ingredients: wonton wrappers; ground pork; shrimp, minced; scallion, finely chopped; light soy sauce; sesame oil; neutral oil (for frying)

炸馄饨 · zhà húntun

家庭快手版 · Home version: 家庭版直接炸，无需先煮；餐馆版有时会先煮后炸追求双层口感。

In Guangdong, fried wontons are the ultimate party snack—crispy outside, juicy inside. My aunt would make a mountain of them for every wedding and celebration, served with mustard dipping sauce.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →More dumplings & buns →Quick & Easy Party & Sharing

Ingredients

wonton wrappers馄饨皮🏮 asian30 pieces
ground pork猪肉末🛒 local200 g
shrimp, minced虾仁末🛒 local100 g
scallion, finely chopped小葱末🛒 local2 tbsp
light soy sauce生抽🏮 asian10 ml
sesame oil香油🏮 asian5 ml
neutral oil (for frying)中性油（炸用）🛒 local500 ml

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

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Make it vegetarian

Instructions

1Mix pork, shrimp, scallion, soy sauce, and sesame oil until sticky, about 2 minutes.
🔍 Look for
Visual: 馅料呈 paste 状，手感粘手Filling becomes paste-like, sticky to touch
You know it's right when: 馅料能粘在勺子上Filling clings to spoon when lifted
2Place 1 tbsp filling in center of each wrapper, fold into triangle, pinch edges.
🔍 Look for
Visual: 封口严密，无空隙Fold is sealed tight, no gaps at edges
You know it's right when: 提起来不散开Wrapper holds shape when lifted
3Heat oil to 180°C, fry wontons in batches 2-3 minutes until golden and floating.
🔍 Look for
Visual: 馄饨膨胀鼓起，金黄浮起Wontons puff up, turn golden, float to surface
You know it's right when: 油炸声变轻，馄饨稳定浮面Crackle sound subsides, wontons steady on surface
4Drain on paper towel, serve hot with mustard or sweet chili sauce.
🔍 Look for
Visual: 咬开中心冒热气Steam rises from center when bitten
You know it's right when: 咬下咔嚓响，内有热汤Crackle when bitten, hot juice inside
5Prepare dipping sauce: mix 2 tbsp mustard with 1 tbsp rice vinegar and 1 tsp sugar until smooth.
🔍 Look for
Visual: 酱料顺滑乳化Sauce is smooth and emulsified
You know it's right when: 糖完全溶解Sugar dissolves completely

Tips

· Don't overfill—1 tbsp is perfect, excess causes bursting
· Keep wrappers covered with damp cloth to prevent drying
· Double-fry at 190°C for extra crispness if desired

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

I only have 30 minutes. Which recipes should I pick?

Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.

Source: HǎoWèi recipe collection