Easy Pork and Shrimp Wontons

featured image of pork and shrimp wontons

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.

5 from 4 votes

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Prep Time 27

Cook Time 3

Total Time 30

Course Appetizer, Main Course

Cuisine Chinese

Servings

Calories per serving 157 kcal

Ingredients

14 oz wonton wrappers approx. 60 wrappers

Wonton Filling

10.5 oz shrimp peeled, deveined, rinsed
7 oz ground pork lean
1 large egg
1 tablespoon cornstarch
1 tablespoon oyster sauce
2 teaspoon sesame oil toasted kind
2 teaspoon regular soy sauce or light soy sauce
2 teaspoon Shaoxing wine or dry sherry
1 teaspoon chicken bouillon powder
½ teaspoon white pepper

Instructions

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.
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.
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.
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.
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.
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.

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