Fried Wontons


Preparation info

  • Difficulty


  • Makes


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Chinese takeout is just as popular in Trinidad as it is in the United States—but of course it has a Trinidadian twist. This popular snack is livened up with the addition of hot peppers. You can make them with your choice of proteins.


  • ½ pound shrimp, chicken breast, or lean pork, coarsely ground in a food processor or meat grinder
  • 1 scallion, trimmed and finely chopped (both white and green parts)
  • 2 cloves garlic, finely chopped
  • ½ fresh hot red chili pepper, finely chopped
  • 1 teaspoon soy sauce
  • 24 wonton skins
  • 1 cup canola oil, for deep-frying
  • ½ cup sweet soy sauce
  • ¼ cup rice wine vinegar


  1. Combine the ground shrimp, chicken, or pork with the scallion, garlic, chili pepper, and 1 teaspoon soy sauce and set aside.
  2. Have a small bowl of cold water ready. Place a wonton skin flat on a work surface and put 1 teaspoon of the shrimp/meat mixture in the middle of the square skin. Dip a finger in cold water and run it along the edges of the wonton skin (this will help the skin stick together when folded). Fold the skin in half over the meat to form a rectangle. Fold it over one more time so the rectangle is half its width. Fold the rectangle horizontally over the stuffed section of the rectangle so that the short ends meet each other. Pinch the lower flaps of the short ends together, leaving top folds free. Use a little water to pinch the dough closed. The wonton will resemble a little nurse’s hat. Repeat until all the skins are filled or all the filling is used up.
  3. Heat the oil in a saucepan until hot (test by dropping a little flour into the pot; if it sizzles vigorously, the oil is ready). Add the wontons a few at a time, so they are not crowded in the pan. Fry until golden brown, then drain on paper towels.
  4. Whisk the sweet soy sauce and vinegar together in a small bowl. Serve as a dipping sauce for the hot wontons.