Personally, I believe shrimp and pork make the perfect filling for wontons. The shrimp adds a great bounce, while the pork brings rich, savory flavor. Together, they create a balanced texture that keeps the wonton from becoming too soft. Plus, wontons are ideal for meal prep — you can easily make a large batch and freeze them for later. In this recipe, I will show you how to make my favorite shrimp and pork wontons.
What are Wontons?
Wontons are a type of Chinese dumpling made with a thin wrapper and a savory filling, often containing ground meat, vegetables, and various seasonings like soy sauce and oyster sauce. They can be enjoyed steamed, in soups, with sauce, or fried. Additionally, they can be folded into different shapes and variations. In America, wontons may also have a crab and cream cheese filling.
Shrimp and Pork Wontons Ingredients
1 packet of wonton wrappers
1/2 lb ground pork
1/2 lb minced shrimp
5 scallions, finely chopped
3 garlic cloves, minced
2 tbsp light soy sauce
1 tbsp Shaoxing wine
1/2 tbsp chicken powder
1 tbsp sesame oil
1 tbsp oyster sauce
1/2 tsp cornstarch
Instructions
Peel and devined shrimp. Mince it.
In a large mixing bowl, combine ground pork, chopped shrimp, finely sliced green onions, minced garlic, soy sauce, Shaoxing wine, chicken powder, sesame oil, oyster sauce, and cornstarch. Mix thoroughly until the filling is well-incorporated and smooth.
Place about 1 teaspoon of the filling in the center of a wonton wrapper. Lightly moisten the edges with water, then fold the wrapper over to form a triangle. Press firmly to seal. Wet the top corners, pinch them together, and fold inward to create a classic wonton shape.
To cook the wontons, bring a pot of water to a rolling boil. Gently add the wontons and cook for 3-4 minutes, or until they float to the surface, signaling they are fully cooked. Remove with a slotted spoon and serve immediately.
Want to make the chili oil wonton version? Here is the recipe.
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