Ingredients:

  • 8 oz Ground Pork (Medium Fat)
  • 4 oz Raw Shrimp/Prawns (Peeled, deveined, finely chopped)
  • 1 cup Napa Cabbage (Finely shredded and squeezed dry)
  • 1 tablespoon Fresh Ginger (Grated)
  • 2 tablespoons Scallions/Spring Onions (Thinly sliced)
  • 1 tablespoon Light Soy Sauce
  • 1 teaspoon Oyster Sauce (or Vegetarian Mushroom Sauce)
  • 1 teaspoon Toasted Sesame Oil
  • 1/4 teaspoon White Pepper
  • 1 teaspoon Cornstarch (or Cornflour)
  • 1 package Square Wonton Wrappers (approx. 40 sheets)
  • Water (for sealing)
  • Neutral Oil (for frying, about 4–6 cups)
  • 1/4 cup Light Soy Sauce (for dipping sauce)
  • 2 tablespoons Unseasoned Rice Vinegar (for dipping sauce)
  • 1 tablespoon Water (for dipping sauce)
  • 1 teaspoon Finely minced Fresh Ginger (for dipping sauce)
  • 1 teaspoon Granulated Sugar (for dipping sauce)
  • 1/2 teaspoon Chilli Garlic Sauce (optional, for dipping sauce)

Instructions:

  1. Prepare the Filling: In a large bowl, combine ground pork, chopped shrimp, squeezed cabbage, grated ginger, scallions, light soy sauce, oyster sauce, sesame oil, white pepper, and cornstarch.
  2. Mix Thoroughly: Use your hands or a stiff spatula to mix the filling vigorously in one direction until it becomes slightly sticky and emulsified. Chill the mixture for 20 minutes.
  3. Set up Assembly Station: Lay out wrappers. Keep a damp cloth nearby to cover unused wrappers. Prepare a small bowl of water for sealing.
  4. Fill and Fold: Place one teaspoon of chilled filling in the centre of a wrapper. Dip a finger in water and moisten all edges. Fold into a triangle, pressing out all air. Bring the two opposite corners of the triangle together over the filling, moisten one corner, and press firmly to seal into a purse shape.
  5. Heat the Oil: Pour neutral oil into a heavy-bottomed pot to a depth of about 2 inches. Heat slowly to exactly 350°F (175°C), monitoring with a thermometer.
  6. Fry in Batches: Gently lower 6–8 wontons into the hot oil using a slotted spoon. Do not overcrowd the pot.
  7. Cook Until Golden: Fry for 3–4 minutes, turning occasionally, until they are deeply golden brown and perfectly crispy. Ensure the internal temperature is safe.
  8. Drain: Remove wontons immediately and place them on a wire rack set over a baking sheet to drain excess oil thoroughly.
  9. Make the Sauce: While the oil is cooling slightly, whisk together all dipping sauce ingredients (soy sauce, rice vinegar, water, minced ginger, sugar, and chilli garlic sauce if using) until the sugar is dissolved.
  10. Serve: Serve the hot, crispy wontons immediately alongside the fresh Ginger-Soy Dipping Sauce.