Wontons. Delicious Chinese homemade wontons filled with pork and shrimp that will hit the spot! Easily made with simple ingredients in 30 minutes!
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What are Wontons?
Wontons are a dumpling made with wonton wrapper and filled with a variety ingredients like minced meat, shrimp, aromatics and seasoning. It's usually boiled or served in noodle soup but it can also be deep fried. The most popular kind in Chinese cuisine are pork shrimp wontons.
These Chinese dumplings differ from the Northern China version, as they contain shrimp. These dumplings can be served with chili oil or in wonton soup with noodles or as a meal on its own or a quick snack with Chinese Chili Oil or Dumpling Dipping Sauce.
There are different ingredients used in all kinds of wontons but my personal favorite is the shrimp pork version. I also share other popular wonton recipes here: Crab Rangoon, Pork Chive Wontons or Shrimp Wontons
Wontons are my favorite because they are so quick to cook and are versatile. You can serve them with with bok choy or napa cabbage, noodles in chicken broth and you have a meal in 5-10 minutes! If you're looking for the full recipe for wonton noodle soup recipe, click here.
Ingredients
Please scroll down to below recipe card for full measurements.
- Wonton Wrappers: these are square wrappers made of egg, wheat flour and water. These are found at the Asian grocer or select Western grocers in the refrigerated section.
Wonton Filling
- Ground pork: or substitute with ground chicken or ground beef.
- Shrimp: peeled, deveined and rinsed well with water to remove small shells and any residual dirt. You can use fresh or frozen shrimp.
- Large Egg: to help bind our bind our mixture.
- Cornstarch: To help emulsify the mixture.
- Oyster sauce: or substitute with vegetarian stir fry sauce: This adds a deep umami flavor and I wouldn't advise skipping.
- Sesame oil: this adds a nutty scent and flavor!
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.Â
- Shaoxing wine:Â this is a Chinese rice wine. You may also substitute with Dry Sherry.
- Chicken bouillon powder: aka chicken stock powder. This offers additional flavor and I highly recommend it. I like using the Knorr brand.
- White pepper: or substitute with black pepper.
Note: Most Asian grocery stores will carry most of the Asian specific ingredients.
How to Make Wontons
Mince Peeled Shrimp
If needed, peel the tails off the shrimp. Rinse the shrimp well under cold water until it runs clear and strain. Transfer rinsed peeled shrimp to a cutting board. With a knife, mince the shrimp in a chopping motion until it becomes pasty. You may also use a food processor for this process.
Create Wonton Filling
In a large bowl, add wonton filling ingredients as listed.
Mix into a Paste
With clean hands, mix in one direction until the pork breaks down and becomes a paste, about 1-2 minutes. You may also use a food processor for this step.
Fill Wontons
Keep wrappers moist by placing plastic wrap, a damp paper towel on top or store them in an airtight container. Avoid exposure to air or they will dry out quickly.
Prepare a small bowl of water nearby. On a clean working surface, lay the wonton skin flat. Add 1 teaspoon of filling into the center of each wrapper. Do not add too much filling or you will not the able to seal it. Using your finger or the back of the spoon, dab water along the corner of a wonton wrapper.
Fold into a Triangle
Fold the wonton into a triangle so the opposite corner is sealed to the other one. Push out any air bubbles and seal the edges of the wrapper.
Dab Water
With your triangle, dab water on the tip of the left or right pointed end.
Bring Pointed Ends Together
Take the remaining pointed end and seal it with the other.
Transfer Wontons to a Starched Plate
Repeat this process for remaining wontons. Place assembled wontons on a baking sheet with parchment paper or excess cornstarch to prevent them from sticking.
Note: You will have leftover filling which you can shape into little patties or meatballs and fry in a large pan with some oil over medium heat until cooked through.
Boiling Wontons
In a large pot of water, bring to a boil on high heat. Boil about 6-10 wontons at a time and stir immediately to prevent them from sticking to the pot.
Boil uncovered for 2-3 minutes or until they float. Remove wontons with a slotted spoon and transfer to a medium bowl for serving.
Serve with hot sauce, chili oil, or equal parts soy sauce with sesame oil. Garnish with green onions or cilantro.
Deep Frying Wontons
In a large wok or large-medium skillet set on medium heat, add 3 inches of neutral tasting oil. Check to see if oil is hot enough by inserting a wooden chopstick into it and looking for bubbles or checking the oil temperature with a deep-fry thermometer, the temperature should be 375 F.
Fry 7-8 wontons at a time for 3-4 minutes until golden brown. Remove with a slotted spoon and transfer to a cooling rack or a baking sheet lined with clean paper towel to absorb excess oil.
Air Frying Wontons
Pre-heat air fryer to 350 F. Lightly spray air fryer basket with neutral oil. Place uncooked wontons in a single layer with enough space around each one. Do not overlap.
You may need to air fry in batches. Lightly spray oil over the wontons. Air Fry for 6-8 minutes until crispy and internal temperature is 140 F to ensure filling is cooked through.
How to Cook from Frozen
In a pot of boiling hot water, toss them in. Boil for 2-4 minutes until they float and are cooked in the center. They can also be deep fried or air fried from frozen.
Storage & Reheating
Leftover cooked wontons will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
FAQ
Wontons can be kept frozen for up to 4-6 months in the freezer until you see freezer burn. Place a freezer-friendly resealable plastic bag or Ziplock bag on a flat baking sheet or large plate. Line wontons in a single layer into the bag giving each one enough space. Seal the bag and place the plate with the bag into your freezer. This prevents the uncooked wontons from toppling over and sticking to one another as they freeze. Once they've been frozen for 1 hour, remove the plate.
Yes, line them in a single layer in a airtight container(s) and store them in the fridge. They will last fresh up to 4 days. Tip: sprinkle some cornstarch on the base of the container or line it with parchment paper to prevent wontons from sticking to the container.
Other recipes you may like!
📖 Recipe
Quick & Easy Pork Shrimp Wontons
Ingredients
- 14 oz wonton wrappers approx. 60 wrappers
Filling:
- 10.5 oz shrimp peeled, deveined and rinsed well with water
- 7 oz ground pork
- 1 large egg
- 1 tablespoon cornstarch or potato starch
- 1 tablespoon oyster sauce or vegetarian stir fry sauce
- 2 teaspoon sesame oil
- 2 teaspoon regular soy sauce
- 2 teaspoon Shaoxing wine or Dry Sherry wine
- 1 teaspoon chicken bouillon powder
- ½ teaspoon white pepper or black pepper
Serve with:
Instructions
Assembling Wontons:
- If needed, peel the tails off the shrimp. Rinse the shrimp well under cold water until it runs clear and strain. Transfer rinsed peeled shrimp to a cutting board. With a knife, mince the shrimp in a chopping motion until it becomes pasty. You may also use a food processor for this process.
- In a large bowl, add wonton filling ingredients as listed. With clean hands, mix in one direction until the pork breaks down and becomes a paste, about 1-2 minutes. You may also use a food processor for this step.
- Keep wrappers moist by placing plastic wrap, a damp paper towel on top or store them in an airtight container. Avoid exposure to air or they will dry out quickly.
- Prepare a small bowl of water nearby. On a clean working surface, lay the wonton skin flat. Add 1 teaspoon of filling into the center of each wrapper. Do not add too much filling or you will not the able to seal it. Using your finger or the back of the spoon, dab water along the corner of a wonton wrapper.
- Fold the wonton into a triangle so the opposite corner is sealed to the other one. Push out any air bubbles and seal the edges of the wrapper. With your triangle, dab water on the tip of the left or right pointed end. Take the remaining pointed end and seal it with the other.
- Repeat this process for remaining wontons. Place assembled wontons on a baking sheet with parchment paper or excess cornstarch to prevent them from sticking. Note: You will have leftover filling which you can shape into little patties or meatballs and fry in a large pan with some oil over medium heat until cooked through.
Cooking Wontons (choose preferred method):
- Boiling Method: In a large pot of water, bring to a boil on high heat. Boil about 6-10 wontons at a time and stir immediately to prevent them from sticking to the pot. Boil uncovered for 2-3 minutes or until they float. Remove wontons with a slotted spoon and transfer to a medium bowl for serving. Serve with hot sauce, chili oil, or equal parts soy sauce with sesame oil. Garnish with green onions or cilantro.Deep Frying Method: In a large wok or large-medium skillet set on medium heat, add 3 inches of neutral tasting oil. Check to see if oil is hot enough by inserting a wooden chopstick into it and looking for bubbles or checking the oil temperature with a deep-fry thermometer, the temperature should be 375 F.Fry 7-8 wontons at a time for 3-4 minutes until golden brown. Remove with a slotted spoon and transfer to a cooling rack or a baking sheet lined with clean paper towel to absorb excess oil.Air Frying Method: Pre-heat air fryer to 350 F. Lightly spray air fryer basket with neutral oil. Place uncooked wontons in a single layer with enough space around each one. Do not overlap. You may need to air fry in batches. Lightly spray oil over the wontons. Air Fry for 6-8 minutes until crispy and internal temperature is 140 F to ensure filling is cooked through.How to Cook from Frozen?In a pot of boiling hot water, toss them in. Boil for 2-4 minutes until they float and are cooked in the center. They can also be deep fried or air fried from frozen.
Lisa
These came out great! Very simple to prep.
christieathome
Thank you so much for making my wontons recipe, Lisa! I'm so glad you enjoyed and happy they were simple to prepare 🙂
Heidi | The Frugal Girls
Wontons really are amazing, I can never resist them. Your idea to use both shrimp and pork makes them even more irresistible!
Michelle | Sift & Simmer
Mmm craving a bowl of wontons now! Love them with a good homemade chili oil 🙂