No local party is complete without a plate of crispy fried wontons. These golden, crunchy pockets filled with seasoned pork are the pupus that disappear first—and the ones people ask you to bring again next time.
Fried wontons came to Hawaii with Chinese immigrants during the plantation era. Over generations, they became such a staple of local gatherings that a pupu platter without them feels incomplete. They’re the kind of food that makes people gather around the table.
Ingredients
For the Filling
- 1 lb ground pork
- 8 oz raw shrimp, minced (optional but traditional)
- 4 green onions, minced
- 1 can (8 oz) water chestnuts, drained and minced
- 2 tablespoons shoyu (soy sauce)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, minced
- 1/2 teaspoon white pepper
- 1 egg, beaten
For Assembly
- 1 package wonton wrappers (about 50 wrappers)
- Small bowl of water for sealing
- Oil for frying (vegetable or peanut)
For Serving
- Hot Chinese mustard
- Sweet and sour sauce
- Shoyu with chili oil
Instructions
- Make filling: Combine all filling ingredients in a bowl. Mix well until everything is evenly distributed.
- Wrap: Place a wrapper on your palm. Add about 1 teaspoon of filling in the center. Dip your finger in water and wet the edges. Fold diagonally to form a triangle, pressing out air as you seal. Then bring the two corners together and press to seal (like a nurse’s cap shape).
- Heat oil: Add 2-3 inches of oil to a heavy pot or wok. Heat to 350°F.
- Fry: Working in batches, fry wontons until golden brown, about 2-3 minutes. Don’t overcrowd—they need room to float freely.
- Drain: Remove with a slotted spoon and drain on paper towels.
- Serve immediately: Best eaten hot and crispy with dipping sauces.
Tips
- Don’t overfill – A teaspoon is plenty. Overfilled wontons burst open
- Press out air – Air bubbles can cause wontons to burst in oil
- Oil temperature matters – Too cool and they’ll be greasy, too hot and they’ll burn before cooking through
- Freeze extras – Wrap uncooked on a sheet pan, freeze solid, then bag. Fry from frozen, adding 1-2 minutes.
Make Ahead
Wrapped wontons keep in the fridge for a day or the freezer for months. For parties, wrap ahead and fry right before guests arrive. Nothing beats fresh-fried wontons. Pair them with Hurricane Popcorn for the ultimate plate lunch party spread.
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This recipe is part of our Hawaiian Pupus Guide. Discover more island appetizers!
