Fried Wontons with Orange Dipping Sauce

These pan-fried wontons get a double hit of flavor. First, the filling: pork and shrimp mixed with napa cabbage, scallions, and ginger, bound with a touch of cornstarch. Then after frying, a splash of teriyaki sauce goes right into the hot skillet, coating every wonton in a sticky, salty-sweet glaze before they even hit the plate.

The dipping sauce is built in the same pan using the teriyaki drippings as a base. Orange marmalade, hoisin, and rice vinegar come together into a sweet, tangy sauce that picks up all the caramelized bits from the frying. It’s a one-pan approach that layers flavor instead of washing it away.

Fold each wonton into a triangle first, then bring the bottom corners together and press to seal. That classic shape gives you a thick, chewy center where the filling sits and crispy, flared edges that shatter when you bite into them.

Pro Tips

• Keep the filling to about a teaspoon per wrapper. Overstuffed wontons burst open during frying and leak filling into the oil.
• Seal the edges tightly. Even a small gap lets oil in during frying and makes the wrapper soggy instead of crisp.
• Fry over high heat and turn frequently. You want all sides golden and crisp, not just the bottom.
• Serve immediately. Fried wontons lose their crunch fast once they sit.

Variations

• Add a teaspoon of chili garlic sauce to the dipping sauce for heat.
• Use ground chicken instead of pork for a lighter filling.
• Swap the orange marmalade for apricot preserves in the dipping sauce for a more subtle sweetness.