I know I know, the title keeps you wondering. These crispy wontons are a fusion of asian and Caribbean flavors and something I conjured up after date night at Hutong NYC. Hutong is an upscale Asian restaurant in NYC with great decor and great food. It was a great date night spot but my husband and I couldn’t help to think (and probably knew) that we could get the same food at one of our favorite places- Wo Hop . All in all I think we paid for the experience and the ambiance but yeah, we got asian food at home lol.

One of the dishes we tried were their Hutong Prawn Roll. It was crispy fried wontons that were accompanied with a spicy soy dipping sauce. I woke up the next day dreaming about them. So, in true Scherise fashion I made them. Except with my own twist!

My husband loves anything jerk so I figured why not create a fusion style wonton that’s just as yummy and throw in some ground meat in as well like the wontons that many Asian restaurants offer. The results? A delicious wonton recipe that’s great as a self care treat, as an appetizer while entertaining, and even great in soups (if you opt not to fry these).

I used ground turkey because that’s what I had on hand but you can substitute the ground turkey with ground pork or ground chicken
Be very careful not to over fill the wonton wrapper. I typically, like to add a little more than a teaspoon of filling. Anything more wont allow for an even close once you’re sealing and forming the wonton.
I added some jerk in this dish but if you’re not a fan, feel free to omit. You’ll just be left with your traditional Asian-style wonton.
You can make these wontons, fry some to enjoy and then freeze some to add to future soup recipes. To freeze them, add to a baking sheet and then freeze. Once frozen, transfer to a Ziploc bag.
- Alternatively, you can also fry them and freeze them and simply warm them up in the future at 400 degrees for about 8-10 minutes
I plated these with a soy dipping sauce (recipe below) but you can also pair these with Sweet Thai Chili Sauce- sooo good!

Ingredients

For the Filling

12 oz (a little less than a pound) pound ground turkey, ground pork, or ground chicken

½ pound peeled and deveined shrimp, finely chopped
4 scallions, thinly sliced
2-3 garlic cloves, finely diced or mashed
1 inch piece of ginger, finely diced or mashed
1 tablespoon low-sodium soy sauce
1.5 teaspoons of toasted sesame oil
1 tablespoon of Jerk Marinade/Paste ( I used Walkerswood)
Very small pinch of salt
1 package of square wonton wrappers
1/2 cup of water in a bowl, to help seal the wontons
Oil, for frying

For Sweet & Spicy Soy Dipping Sauce

1 tablespoon of peach preserves (or jam)
1 teaspoon of soy sauce
1/4 teaspoon of rice wine vinegar
1/4 teaspoon of sriracha
1/4 teaspoon of sesame seeds
1/4 teaspoon of honey
1 scallion, finely diced

Directions

First, we make our filling. In a medium bowl, combine the ground turkey, shrimp, scallions, garlic, ginger, soy sauce, sesame oil, jerk marinade, and salt. Mix until combined.

Then, we fill and form our wontons. Working with one wonton square at a time, brush the edges of the wonton square by dipping your finger tips in water and brushing the upper right corner with your wet fingertips. Next, add about 1 teaspoon of the filling in the center. Once filled, meet both of the corners of your wonton wrappers to form a triangle. Then, press the two sides together to ensure that the wonton is sealed. If you’d like you can leave the wonton as is. But, if you’re looking to have the more traditional shape, pinch the straight edge of your wonton triangle, and then meet the two end corners of your triangle and brush with water to seal once more.

Repeat the process with the remaining wrappers and filling.

Sharing a visual below of the traditional shape.

Once all of your wontons are filled and formed, it’s time to fry! Add your frying oil to a deep pot or frying pan at medium to high heat. Once your oil is hot, add your wontons and fry until golden. Be very careful not to overcrowd your frying pan/pot as you want to give the wontons space to fry and cook through. I like to add about 6 wontons at a time depending on the size of my cookware.

Once golden, transfer your fried wontons to a rack lined sheet to allow oil to drain.

While the wontons are cooling off a bit, make the soy dipping sauce. In a small bowl, combine all of the ingredients for the sauce. Whisk to combine.

Now, enjoy!