Crispy Hong Kong Wontons with Tangy Sweet and Sour Dip

In a medium bowl, combine the ground pork, minced shrimp, soy sauce, sesame oil, and white pepper. Mix well until thoroughly combined.

Lay out a wonton wrapper on a clean surface. Place about 1 teaspoon of the filling in the center. Moisten the edges of the wrapper with a little water. Fold the wrapper diagonally to form a triangle, pressing out any air and sealing the edges. Bring the two bottom corners of the triangle together and overlap them, sealing with a dab of water to create a classic wonton shape. Repeat with remaining wrappers and filling.

Prepare the sweet and sour sauce: In a small saucepan, whisk together the ketchup, rice vinegar, sugar, cornstarch, and water. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.

Heat the vegetable oil in a deep pot or wok over medium-high heat until it reaches 350°F (175°C).

Carefully place 4-5 wontons into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the fried wontons and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining wontons.

Serve the hot, crispy deep-fried wontons immediately with the warm sweet and sour sauce on the side for dipping.