1Setup & Prepare
About This Recipe
Crispy fried wontons filled with seasoned python, ginger, and scallions, served with sweet chili sauce—Chinese-American appetizer classic.
Cultural Context
(130 words) Wontons, the beloved Chinese dumplings, can be boiled in soup, steamed, or fried until crispy and golden. Fried wontons are popular appetizers at Chinese-American restaurants, typically filled with pork and shrimp. Python adapts beautifully to wonton filling—the meat's fine texture and mild flavor work perfectly with traditional seasonings. Crispy wontons showcase texture contrast: crunchy, golden wrapper yielding to savory, tender filling. These bite-sized packages are perfect for parties, introducing adventurous eaters to python in familiar, approachable format. Wontons represent Chinese culinary ingenuity—maximizing flavor and texture in minimal package. Python wontons bridge exotic eating with beloved comfort food, making sustainable protein accessible through technique and flavors people already love.
2Ingredients
Shopping List
3Cooking Instructions
- Combine all filling ingredients in large bowl. Mix vigorously in one direction for 2 minutes until mixture becomes sticky and pasty—this creates proper texture.
- Place wonton wrapper on clean surface with one corner pointing toward you (diamond orientation). Place 1 heaping teaspoon filling in center.
- Dip finger in water and moisten edges of wrapper. Fold bottom corner up to top corner, forming triangle, and press to seal edges firmly, eliminating air pockets.
- Bring left and right corners together below the filling, overlapping slightly. Moisten one corner and press firmly to seal, creating traditional wonton shape. Place on parchment-lined baking sheet and cover with damp towel.
- Repeat until all filling is used. Wontons can be frozen at this point on baking sheet, then transferred to freezer bags.
- Heat 3 inches of vegetable oil in deep pot or wok to 350°F. Use thermometer for accuracy.
- Carefully lower wontons into hot oil in batches of 6-8, not crowding. Fry for 2-3 minutes, turning once, until deep golden brown and crispy.
- Remove with spider or slotted spoon to paper towel-lined plate. Season lightly with salt while hot.
- Serve immediately while crispy and hot with sweet chili sauce and soy-ginger dipping sauce. Garnish platter with sliced scallions.
4Chef's Notes & Pairings
Chef's Notes
- Mixing filling in one direction develops protein structure that prevents wontons from falling apart.
- Eliminate air pockets when sealing or they'll explode during frying.
- Proper oil temperature (350°F) ensures crispy exteriors and fully cooked interiors.
- For soup wontons, boil in chicken broth for 5-6 minutes instead of frying.
- Freeze assembled wontons on baking sheets before transferring to bags to prevent sticking.
Wine Pairing
Sparkling Wine or Chinese Beer – Champagne or Prosecco cuts through fried richness, or serve with cold Tsingtao beer.
Nutrition Facts
(per serving, 5 wontons) Calories: 320 | Protein: 24g | Fat: 14g | Carbohydrates: 26g | Sodium: 580mg
