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Fried Wontons with Sweet Mayo Dip

Fried Wontons with Sweet Mayo Dip


200g (7 oz) minced pork
1 small knob ginger, peeled and grated
1/2 spring onion (scallion), finely chopped
1 tsp all-purpose soy sauce
1/2 tsp sesame oil
Salt and pepper to taste
1 bunch Chinese flowering cabbage (bok choy), finely chopped
70 sheets wonton wrappers

Vegetable oil for deep-frying

Sweet mayo dip

1/4 tsp salt
1 tsp Chinese cooking wine (Shaoxing)
Ground white pepper to taste
Egg white (optional) from 1 egg
125ml (4 fl oz / 1/2 cup) mayonnaise
3 tbsp sweetened condensed milk



Combine minced pork, ginger, spring onion, soy sauce and sesame oil in a bowl and mix well. Season with salt and pepper and leave to marinate in the refrigerator for at least 30 minutes.

Just before wrapping wontons, add in the Chinese flowering cabbage.

To make the wontons, place 1/2 tsp minced pork filling into the centre of a wrapper. Wet the edges of the wrapper with some water, then fold wrapper in half to make a triangle. Taking the two small tips of the triangle, bring them together to form a sort of crown. Repeat until all the ingredients are used up.

To deep fry

Heat oil for deep-frying in a wok. You can use a cooking thermometer to ensure the temperature of the oil has reached 190°C (375°F). If not, carefully slide in a wonton. If the oil sizzles immediately, add in a few more and start frying.

Do not overcrowd the wok as the temperature of the oil will drop and the wontons will not be crispy. For a medium-sized wok, cook about 7 wontons at a time.

When wontons are golden and crispy, remove from the wok and drain well on a wire rack. Make sure the meat mixture inside is cooked through and not pink.

Sweet mayo dip

Combine all ingredients for dip in a bowl and mix well.

To serve

Serve dipping sauce with fried wontons and garnish as desired.


To make boiled instead of fried wontons, follow the first three steps of the above recipe. Then boil a large pot of water and add wontons. Stir gently with the back of a wooden spoon. When water returns to the boil, add 250 ml (8 fl oz / 1 cup) cold water and leave to simmer until wontons float to the top of the pot. Drain and serve with soy sauce on the side.

Credits: 'Building a Perfect Meal' by Michelle Tchea, published by Marshall Cavendish Cuisine

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