Quick & Easy Pork Shrimp Wontons

Quick & Easy Pork Shrimp Wontons

Wontons. Delicious Chinese homemade wontons filled with pork and shrimp that will hit the spot! Easily made with simple ingredients in 30 minutes!

5 from 4 votes

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Prep Time 32

Cook Time 3

Total Time 35

Course Main Course, Side Dish

Cuisine Chinese

Servings

Calories per serving 158 kcal

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:

chili oil or homemade chili oil

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.

Notes

Can I freeze wontons?

Yes, 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.

Do I need to thaw frozen wontons before cooking?

No. You can simply boil them in your soup for the same amount of time or until they float.

Can I refrigerate fresh wontons?

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.

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