Easy Pork and Shrimp Wontons

Name: Easy Pork and Shrimp Wontons
Prep time: 27 min
Cook time: 3 min
Total time: 30 min
Ingredients: 14 oz wonton wrappers (approx. 60 wrappers); 10.5 oz shrimp (peeled, deveined, rinsed); 7 oz ground pork (lean); 1 large egg; 1 tbsp cornstarch; 1 tbsp oyster sauce; 2 tsp sesame oil (toasted kind); 2 tsp regular soy sauce (or light soy sauce); 2 tsp Shaoxing wine (or dry sherry); 1 tsp chicken bouillon powder; 1/2 tsp white pepper

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Tender pork and shrimp are wrapped in delicate wonton wrappers for flavorful homemade wontons. This easy wonton recipe is ready in just 30 minutes using simple ingredients. Enjoy them on their own with chili oil or add them to wonton noodle soup.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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Wontons are Chinese dumplings made with thin yellow wrappers and a seasoned filling, commonly served boiled on their own or in wonton soup. Popular fillings include pork and shrimp, pork and chives, and shrimp.

These pork and shrimp wontons are my personal favorite because they're quick to cook and versatile. I love serving them with chili oil, leafy greens, or dry wonton noodles for an easy meal. Sometimes I'll just eat them as a light meal or snack.

I found that finely mincing the shrimp and mixing the filling in one direction until it becomes cohesive and pasty helps the pork and shrimp bind together for a tender filling.

Some recipes recommend refrigerating the filling before wrapping, but I find this unnecessary and don't notice a huge difference in the finished wontons.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Ingredients for making pork and shrimp wontons

Wonton Wrappers: Use thin, yellow 3 × 3-inch square wonton wrappers, usually sold in the refrigerated or frozen section of Asian grocery stores and some Western grocers. If using frozen, thaw overnight in the fridge before wrapping. Avoid dumpling wrappers because they're thicker.

Wonton Filling

Ground Pork: I prefer lean or regular ground pork for a bit of fattiness in the filling. Extra-lean ground pork works too, but the filling will be leaner.
Raw Shrimp: I prefer raw jumbo shrimp that are easy-peel or already peeled and deveined to make prep more efficient. Large or small shrimp also work; smaller shrimp will just require more individual shrimp to peel and prep.
Large Egg: This helps bind the filling.
Cornstarch: This helps the filling retain moisture as it cooks.
Oyster Sauce: Gives the filling a savory flavor. Vegetarian stir-fry sauce also works.
Toasted Sesame Oil: Use toasted sesame oil for its stronger nutty flavor.
Regular Soy Sauce: Light soy sauce also works. For a less salty option, use low-sodium soy sauce.
Shaoxing Wine: A Chinese rice wine that adds a distinctive fermented flavor and helps reduce any fishy odor from the shrimp. Dry sherry also works.
Chicken Bouillon Powder: This contains a bit of MSG, which gives the filling a savory boost, so don't skip it.
White Pepper: This adds a sharper, earthier taste than black pepper. If you don't have it, omit it rather than substituting black pepper, which alters the flavor of the wontons.

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Expert Tips

Mix until cohesive and pasty: This helps the pork and shrimp bind into a tender filling.
Keep wonton wrappers covered: Exposure to air quickly dries them out and makes them harder to seal.
Don't overfill the wrappers: Stick to 1 teaspoon so the edges can seal securely.
Press out trapped air: Air pockets can cause the wontons to open while boiling.
Use a shortcut fold: For a quicker option, gather the wrapper edges above the filling and pinch tightly to seal.
Boil in small batches: This prevents overcrowding and helps keep the wontons from sticking together.
Toss with oil if needed: If not serving immediately, gently toss boiled wontons with 1 teaspoon of vegetable oil to prevent sticking.

Instructions

Below are step-by-step instructions on how to make wontons:

Shrimp finely minced into a pasty texture for wonton filling.

Prepare the shrimp: Rinse the peeled and deveined shrimp under cold water and drain thoroughly. Transfer to a cutting board and finely mince with a large knife using a chopping motion until pasty. Alternatively, pulse the shrimp in a food processor until pasty.

Pork and shrimp wonton filling mixed until cohesive and pasty.

Mix the filling: Add the shrimp and remaining wonton filling ingredients to a large mixing bowl. Using clean hands or chopsticks, mix vigorously in one direction until the pork breaks down and the filling becomes cohesive and pasty, about 2-4 minutes.

Wonton wrapper filled with pork and shrimp filling and edges moistened with water.

Fill the wontons: Prepare a small bowl of cold water. Place one wonton wrapper on a clean work surface and add 1 teaspoon of filling to the center. Using your finger, lightly dab water along the edges of the wrapper.

Filled wonton folded into a triangle with the edges tightly sealed.

Fold and seal: Fold the wrapper diagonally over the filling to form a triangle. Gently press out any trapped air around the filling, then firmly press the edges together to seal. Dab a little water on one pointed end of the triangle to help the two ends stick together.

Wonton shaped by bringing the two pointed ends together and pinching to seal.

Shape the wontons: Bring the two pointed ends together and pinch firmly to seal. Repeat with the remaining wrappers and filling. Place the assembled wontons in a single layer on a parchment-lined baking sheet or one lightly dusted with cornstarch to prevent sticking, and keep them covered so the wrappers don't dry out.

Pork and shrimp wontons boiled until floating and cooked through.

Boil the wontons in batches: Bring a large pot of water to a boil over high heat. Boil 6-10 wontons at a time and immediately stir gently to prevent them from sticking to the bottom. Boil uncovered for 2-3 minutes until they float and the filling is cooked through. Remove with a slotted spoon and repeat with the remaining wontons. Serve immediately with chili oil or your favorite dipping sauce.

Storage & Reheating

Refrigerator: Store cooked wontons in an airtight container in the refrigerator for up to 4 days. Toss them with a little vegetable oil before storing to prevent sticking.
Freezer: Freeze uncooked wontons in a single layer on a parchment-lined baking sheet for 1 hour or until firm. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Avoid freezing boiled wontons because the wrappers can become mushy when reheated.
Reheating: Reboil refrigerated cooked wontons for 1-2 minutes until hot throughout. You can also microwave them until hot.

Pairing Suggestions

Serve pork and shrimp wontons with:

Wonton Noodle Soup: Add the wontons to noodles and broth for a filling meal.
Garlic Bok Choy: Adds crisp, garlicky greens alongside the tender wontons.
Egg Drop Soup: A light, savory starter to serve with the wontons.

FAQ

How do I cook frozen wontons?

Boil the wontons directly from frozen without thawing. Cook them in small batches for 3-5 minutes until they float and the filling is cooked through.

Why are my wontons opening while boiling?

They may be overfilled, have trapped air inside, or aren't tightly sealed. Use only 1 teaspoon of filling, press out the air, and firmly seal the edges.

How do I know when wontons are cooked?

The wontons should float to the surface and the filling should be cooked through. If unsure, cut one wonton open and check that the pork and shrimp filling is firm and no longer raw in the center.

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