Crispy Chinese Butterfly Wontons with Cuban-Style Sweet and Sour Sauce
An irresistible appetizer inspired by Asian cuisine. These small fried butterfly wontons combine a very thin golden dough with a flavorful filling made of ham and chives. They are served with a sweet and sour sauce that enhances every bite and makes them a perfect option for gatherings or special appetizers.
🦋 Ingredients for the dough:
- 2 cups wheat flour
- ½ teaspoon salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dry wine or white wine
- 1 egg
- Water (only if necessary)
🥣 Ingredients for the filling:
- ½ cup ground ham
- 2 tablespoons finely chopped chives
- 1 tablespoon soy sauce
🍍 Ingredients for the sweet and sour sauce:
- ½ cup fruit juice (pineapple or orange)
- 2 tablespoons pineapple cut into very small pieces
- 4 tablespoons white vinegar
- 4 tablespoons sugar
- 1 tablespoon ketchup
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- Water to dissolve the cornstarch
- Vegetable oil for frying
- 1 egg white (for sealing)
👩🍳 Step-by-step preparation
1. Prepare the dough
Place the flour and salt in a large bowl and sift them using a strainer. Add the olive oil and mix it with the flour using your hands until it is evenly distributed. Beat the egg separately and add it to the center of the mixture. Pour in the wine and work the dough until it becomes smooth and uniform. If it feels too dry, add a few drops of water. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
2. Prepare the filling
In a bowl combine the ground ham, chopped chives, and soy sauce. Stir until all ingredients are well incorporated. Let the mixture rest for a few minutes so the flavors blend together.
3. Make the sweet and sour sauce
Place the fruit juice, chopped pineapple, vinegar, ketchup, and sugar in a saucepan. Bring the mixture to medium-high heat until it begins to boil and cook for about 3 minutes. Meanwhile, dissolve the cornstarch in a small amount of water, making sure there are no lumps. Add this mixture to the saucepan and stir constantly until the sauce reaches a slightly thick consistency. Remove from heat and allow it to cool.
4. Shape the butterfly wontons
Sprinkle flour on a work surface and roll out the dough until it becomes very thin, about 1 to 2 mm thick. Using a knife, cut small squares of similar size. Place a small portion of filling in the center of each square. Moisten the edges with egg white, fold one corner over the filling, and press to seal. Then lift the other two corners upward to form the characteristic butterfly wing shape.
5. Fry until golden
Heat enough oil in a deep skillet over medium-high heat. Fry the butterfly wontons in small batches to maintain the oil temperature. Cook them until they are golden and crispy on both sides. Remove them and place on paper towels to absorb excess oil.
ℹ️ Practical details
- Yield: About 20 butterfly wontons
- Total time: 45 min (dough preparation and resting) + 30 min (shaping) + 20 min (frying)
- Category: Croquettes & fried appetizers
- Cuisine: Cuban
✅ Tips for best results
- Roll the dough as thin as possible to achieve a crisp texture.
- Avoid overfilling to prevent the wontons from opening during frying.
- Fry in small batches to keep the oil temperature stable.
- Serve the butterfly wontons hot with the sweet and sour sauce.
📌 Suggested tags
Chinese butterfly wontons, crispy fried appetizers, Asian-inspired snacks, homemade sweet and sour sauce, easy recipes
📣 Would you like to try this recipe?
If you decide to prepare them at home, tell me how they turned out and what drink you paired them with. These butterfly wontons are perfect for sharing and they always disappear quickly from the table.
For the Spanish version, visit: Maripositas Chinas con Salsa Agridulce Casera .
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