Quick & Easy Pork Shrimp Wontons
Delicious Chinese homemade wontons filled with tender and flavorful pork and shrimp with aromatics! These quick and easy wontons are made with simple ingredients in 30 minutes. A great snack, side, meal or addition to soup noodles!
Ingredients
- 14 oz wonton wrappers approx. 60 wrappers
Wonton Filling
- 10.5 oz shrimp peeled, deveined and rinsed well with water
- 7 oz ground pork extra lean or use ground chicken/beef
- 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 or chicken broth
- 1 teaspoon chicken bouillon powder
- ½ teaspoon white pepper or black pepper
Suggested Condiments:
- chili oil or homemade chili oil
- dumpling dipping sauce click here for a homemade version
Instructions
Make Filling
- Rinse off peeled and deveined shrimp under cold water until it runs clear and strain out as much water as possible. Transfer shrimp to a cutting board and finely mince it with a large knife in a chopping motion until it becomes pasty. You may also use a food processor with a pulsing motion.
- Then in a large bowl, add wonton filling ingredients as listed. With clean hands or chopsticks, mix in one direction until the pork breaks down and becomes a paste, about 1-2 minutes.
Assemble Wontons
- Next prepare a small bowl of water nearby. On a clean working surface, lay out one wonton skin flat. Add 1 teaspoon of filling into the center of each wrapper. 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, lightly dab water on the end of one wing.
- Then bring the two pointed ends of the wings together and pinch to seal them. Repeat this process for remaining wontons.
- Place assembled wontons on a baking sheet with parchment paper or excess cornstarch to prevent them from sticking. (With the leftover filling, 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 chili oil or dumpling dipping sauce and enjoy!
Deep Frying Wontons (alternate cooking method)
- In a large pan set on medium heat, heat 3 inches of neutral tasting oil. Ideal oil temperature should be around 350-375 F with a digital instant read thermometer or insert a wooden utensil into the oil and look for rapid bubbles.
- 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 (alternate cooking 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 and you may need to air fry in small 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.
Notes
Storage
- 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 reboil in water until hot throughout.
- Cooked wontons can be frozen for up to 3 months. Let them cool down completely and then store them in a freezer-safe bag and squeeze out any excess air. To reheat, re-boil them in water in a pot on medium-high heat until hot throughout.
- Uncooked wontons can be frozen for up to 4-6 months or until you see freezer burn. Place a freezer-safe bag on a flat baking sheet. Place wontons in a single layer into the bag giving each one enough space. Seal the bag removing any excess out and place the baking sheet with the bag into your freezer. This prevents the uncooked wontons from sticking to one another as they freeze. Once they've been frozen for 1 hour, remove the baking sheet.
Cooking Frozen Wontons
To boil frozen wontons: Bring a pot of water to boil on medium-high heat. Boil wontons in small batches for 2-4 minutes until they float and are cooked in the center. To air fry or deep fry frozen wontons: follow the above instructions. Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 158kcal | Carbohydrates: 20g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 29mg | Sodium: 342mg | Potassium: 84mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 26IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg