Pan-Fried Crispy Wontons with Dipping Sauce

Prepare Wonton Filling

1. In a medium bowl, combine the ground pork, chopped shrimp, 2 tbsp soy sauce, 1 tsp sesame oil, minced ginger, and chopped scallions.
2. Mix thoroughly until well combined. You can cover and refrigerate the filling for 15 minutes to allow the flavors to meld.

Assemble Wontons

1. Lay a wonton wrapper flat on a clean surface. Place about 1 teaspoon of filling in the center.
2. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half to form a triangle, pressing out any air.
3. Bring the two bottom corners of the triangle together and overlap them slightly. Moisten one corner with water and press to seal, creating the classic wonton shape.
4. Repeat with the remaining wrappers and filling. Place assembled wontons on a lightly floured plate or baking sheet, ensuring they don't touch.

Make Dipping Sauce

1. In a small bowl, whisk together 4 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp sugar, and 1 tsp sesame oil until the sugar is dissolved.

Pan-Fry Wontons

1. Heat about 2-3 tablespoons of vegetable oil in a non-stick skillet over medium-high heat. The oil should be hot but not smoking.
2. Carefully place the wontons in a single layer in the skillet, flat-side down. Do not overcrowd the pan; cook in batches if necessary.
3. Fry for 2-3 minutes, or until the bottoms are golden brown and crispy.
4. Add about 1/4 cup of water to the skillet (it will sizzle and steam). Immediately cover the skillet with a lid.
5. Reduce the heat to medium-low and steam for 5-7 minutes, or until the filling is cooked through and the wontons are tender on top.
6. Remove the lid and increase the heat to medium-high to allow any remaining liquid to evaporate and re-crisp the bottoms if needed.

Serve

1. Serve the pan-fried crispy wontons immediately with the prepared dipping sauce.