Susan Jung’s fried wontons with sweet and sour sauce. Photography: Jonathan Wong. Styling: Nellie Ming Lee

How to make fried wontons with sweet-and-sour sauce – a guaranteed crowd pleaser

  • This finger food is the perfect way to kick off the party season, suitable for all but the most formal occasions
  • The recipe make a lot, if you have leftovers, freeze them to use in wonton soup
Topic |   Susan Jung's recipes

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Susan Jung’s fried wontons with sweet and sour sauce. Photography: Jonathan Wong. Styling: Nellie Ming Lee
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Susan Jung

Susan Jung

Susan Jung trained as a pastry chef and worked in hotels, restaurants and bakeries in San Francisco, New York and Hong Kong, before joining the Post. She is academy chair for Hong Kong, Macau and Taiwan for the World's 50 Best Restaurants and Asia's 50 Best Restaurants.